TABLE OF TEXTURES ELABORATIONS
In the following table we suggest the preparations that can be made with TEXTURAS and which product is the most suitable for each of them.
| Gelatine | Soft with dairy products (cold or hot) | Iota |
| Thermoirreversible (that does not melt again) | Algin + Calcic | |
| Hard (cold or hot) | Agar | |
| Hard (cold or hot) | Gellan o Kappa | |
| Hot and very hard (tagliatelle) | Gellan | |
| Sweets such as fruit pastas | Agar | |
| Pearls with syringe | Kappa o Agar | |
| Texture areas | Air (cold or hot) | Lecite |
| Pure alcohol air | Sucro | |
| Cold foam | Xantana | |
| Hot foam | Metil | |
| Creamy foam | Xantana | |
| Hot clouds | Metil | |
| Emulsion | Water- and fat-based | Glice + Sucro |
| Spherification | Basic | Algin (+ Citras) + Calcic |
| Inverse | Gluco + Xantana + Algin | |
| Thicken | Thick sauce (cold or hot) | Xantana |
| Thick, liquid-based purées | Kappa | |
| Liquids with suspension effect | Xantana | |
| Napar | Product with soft gel | Iota |
| Product with hard gel | Kappa | |
| Other uses | pH Correction | Citras |
| To “stick” hot products | Metil |
