date:Sep 29, 2012
lly promotes the release of other aromas in the mouth.
The remarkable heat resistance of agar-agar gels makes them excellent stabilisers and thickeners in pie fillings, icings and meringues.
Gelatin
Gelatin is a protein food additive obtained by hydrolysis of collagen, the most common animal protein. Gelatin is popular in many meat dishes to which it provides smoothness, flavour and sheen. It is also used in a variety of other dishes: aspics, terrines, mousses, jellies. Desserts are certainly