Felipe Tarazona

Cómo reconstruir la percepción del maracuyá utilizando extracción osmótica y neurociencia del sabor.

his is where D-Allulose comes in , a rare monosaccharide that occurs naturally in minute quantities in foods like figs. Physically, it behaves almost identically to sucrose, allowing us to take advantage of two fundamental principles: hygroscopicity and osmotic pressure.

For decades, the hospitality industry has operated under an outdated dogma: if you want to capture a scent, simply submerge it in alcohol. It's time to accept that this technique has reached its biological limits. Submerging delicate petals of jasmine, rose, or orange blossom in high-proof ethanol is, chemically speaking, an act of structural brutality. Alcohol is a relentless, universal solvent that doesn't discriminate what it destroys in its path.