From chefs Albert and Ferran Adrià, Texturas Manitol is an odourless, crystalline polyol obtained from fructose or sugars extracted from seaweed or fungus. It has low hygroscopicity and is not moisturising. It has low sweetening power (50-60%) in comparison with saccharose. It is used for the crystallisation of all kinds of products.
-Comes in white, odourless powder form.
-Soluble cold, though dissolves better hot.
-Suitable for diabetics.
-For use in food preparations, limited use.
-Store in a cool, dry place and protected from the light.
From Albert and Ferran Adrià:
The Texturas product line is essential for you to incorporate into your kitchen some of our best-known techniques, such as hot gelatins, airs, melon caviar or spherical ravioli . The products that integrate Sferificación, Gelation, Emulsification, Thickeners and Surprises are the result of a rigorous selection process and tests. Texturas represents the beginning of a world of magical sensations that will undoubtedly continue to grow. Since its inception in 1997, elBullitaller has had the goal of broadening the range of possible textures in cooking. The result of this research techniques that, like foams, clouds, etc. , have represented an evolution in our style.