Azti-Tecnalia and the restaurant Mugaritz devise a database to facilitate the use of texture agents

This database of agents (hydrocolloids) texture was created with an eminently practical purpose because it will allow, during its development, handlers and food processors to find the specific compounds that best fit your needs. As a result, the number of tests will be reduced to achieve the desired result, shortening periods and development costs. The guide can also know if agents of textures used in a compound or specific dish have incompatibility and synergies with other actors in texture. The database is available on the web http://www.azti.es/texturas/.

Texture agents are carbohydrates and proteins of natural origin that are obtained from fruits, vegetable seeds, seaweed, tubers and cereal among others (sometimes suffer modifications), which stabilize the physico-chemical characteristics of the food. They are used routinely in the food industry and catering. They perform functions of thickeners, confectionery, limiting formation of crystals of sugar and ice, at the time that they add flavor and stabilize foams, emulsions and dispersions. They are also a key element in the conservation, that remain for a long time the nutritional and sensory characteristics presented by freshly prepared food.