These are the Texturas from my work which we use to cook on Molecular level and make all the fancy stuff with!

They allow you do do impossible things with food:

- Opposite gelification
- Make foam out of anything
- Make a texture incredibly smooth (mouselline)
- Make a liquid crispy
- Allow impossible mixtures to be coated in F.e gelatin
- Allow to mix oil with water
- Allow textures to taste fizzylike
- Change processing control temperatures
- Many many more wicked stuff!

Only bad stuff is that they require absolute perfect measurement, so we have a 0.001G/scale at my work to measure the powders with.