How to Incorporation of Plant-Based Ingredients

What You Need to Know

Plant-based ingredients can be modified using enzymes like pectinase and amylase to create desired textures and consistencies. Emulsifying agents like lecithin and xanthan gum can be used to create stable foams and gels.

Steps

1. 1.

   Matcha Foam (Japan): Creates airy texture for tea-based desserts

2. 2.

   Herb-Infused Spheres (Spain): Encapsulates plant essences using spherification

3. 3.

   Root Vegetable Gel (Denmark): Transforms vegetable purees into stable gels

The Science

Primary Reaction

EMULSIFICATION

Common Mistakes