Marky's Caviar and variety of rare gourmet foods: Iranian and Russian caviar - Beluga 000, Osetra, Sevruga, Keta, smoked salmon, French foie gras, truffles, cheeses, deli meats, oils and vinegars, saffron, peppercorns and wild mushrooms.



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	Molecular Gastronomy


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Marky's :: Molecular Gastronomy Ingredients :: Texturas - Emulsification Group :: Texturas Glice, Emulsification Group 10.6 oz.

Texturas were developed by world renowned chef and molecular gastronomist Ferran Adria from restaurant El Bulli in Spain. Texturas are not designed specifically for the professional chef, but for the inner child in all of us who like to explore and create with food. Texturas is a gateway to a world of magical sensations where only your imagination is the limit.

Texturas Group: Emulsification | Espesantes | Jellification | Spherification | Surprises

Texturas Glice, Emulsification Group 10.6 oz.

Glice - Chefs Albert & Ferran Adria of el Bulli’s Creation – 10.6 oz/300 gr, Spain.

Monoglyceride and diglyceride derived from fats, obtained from glycerine and fatty acids. Glice has been chosen for its high stability to act as an emulsifier which integrates a watery medium into a fatty medium. It is an emulsifier similar to oil, which means that it must first be broken down with a fatty element and then added to the watery element.

Ingredients: Monogyceride in flakes.

Characteristics: Available in flakes. Indissoluble in water. It dissolves in oil heated up to 60° C. The mixture of oil and Glice in water must be integrated slowly for the emulsion to be satisfactory.