Gelificación ( or gelification) has been used for many years in classical cuisine with a great deal of development in modern cookery. Until a few years ago, gelificación was obtained mainly from the use of gelatine sheets, with the more recent introduction of Agar. The Texturas range also includes Kappa, Gellan and Iota which all have their own particular properties of elasticity and firmness. Each product has specific characteristics that make it ideal for preparations with different consistencies, gelificación speeds or serving temperatures.