ABSTRACT

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alicia Foundation, the culinary research center driven by famed

chapter 1|18 pages

Research on Texturizing Agents

chapter 2|132 pages

Gelling Agents

chapter 3|66 pages

Thickening Agents

chapter 4|70 pages

Foaming Agents

chapter 5|22 pages

Emulsifying Agents