Description
Using polysaccharides to create gels, thicken liquids, and stabilize emulsions in desserts.
Technical
Hydrocolloids, such as agar, carrageenan, and pectin, are polysaccharides that can form gels, thicken liquids, and stabilize emulsions in desserts.
Science
Primary Reaction
Gelation
Sensory Profile
Aroma ()
NeutralFruityFloralCaramelizedVanilla
Wine Analogy
Late-harvest Riesling for its balancing acidity and sweetness
Coffee Analogy
Cold brew for its smooth, low-acidity profile
Perfume Analogy
Gourmand fragrances with vanilla and caramel notes