GLUCO -TEXTURAS by Albert and Ferran Adrià

Description

TEXTURAS Gluco is made up of calcium gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium lactate) that provides a product rich in calcium, ideal for Reverse Spherification technique and does not add any flavor to the food with which it is added. Calcium gluconolactate is often used to enrich various foods with calcium. Gluco has been selected for its excellent performance in spherification processes.

• Composition: Gluco is a combination of calcium gluconate and calcium lactate, both of which are calcium salts used in reverse spherification.
• Properties: These calcium salts do not impart any bitterness (which can happen with calcium chloride), making them ideal for food applications where flavor neutrality is critical. Gluco reacts with sodium alginate to form the gel membrane in reverse spherification.
• Uses: Gluco is specifically used in reverse spherification, where liquids containing Gluco are dropped into an alginate bath. Reverse spherification is preferred for liquids with higher calcium content or acidity, such as dairy products, acidic fruit juices, or alcohols. This method results in more stable spheres that don’t continue to gel after formation, offering more flexibility in serving time.

Calcium salts used in reverse spherification for stable, longer-lasting spheres.

Together, these products enable chefs to create unique dishes with bursting liquid centers, adding a sensory surprise and a modern touch to fine dining experiences.