Isomalt

Things this is cooked with in real recipes — strongest cue for partners on the plate.

• Meringue0.32
• Pickled sakura blossom0.32
• Gelatin0.31
• Soy protein isolate0.29
• Malt0.29
• Allulose0.29
• Hickory nut0.28
• Swiss roll0.28
• Cocoa butter0.28
• Activated charcoal powder0.27
• Ice cream cone0.27
• Trehalose0.27
• Oat0.27
• Wafer0.27
• Milk chocolate0.27
• Creme anglaise0.26
• Black tea0.26
• Buttercream0.26
• Earl grey tea0.26
• Sponge cake0.25

Similar in both chemistry and recipe use — the most versatile lens.

• Trehalose0.51
• Buttercream0.50
• Meringue0.50
• Gardenia flower0.49
• Edible gold leaf0.48
• Soy protein isolate0.48
• Fondant0.47
• Edible flower0.47
• Cocoa butter0.47
• Cocoa mass0.47
• Hawthorn0.46
• Glucose syrup0.46
• Pickled sakura blossom0.45
• Royal icing0.45
• Chrysanthemum0.45
• Xylitol0.45
• Ice cream cone0.45
• Kapok flower0.45
• Sponge cake0.45
• Gelatin0.45

Shares aroma compounds — best for direct substitutions.

• Trehalose0.38
• Creme de cacao0.33
• Sponge cake0.32
• Edible gold leaf0.30
• Fruit puree0.30
• Kapok flower0.30
• Gardenia flower0.30
• Gingerbread spice0.30
• Punch0.29
• Buttercream0.29
• Glucose syrup0.29
• Gum paste0.29
• Cocoa mass0.28
• Soy protein isolate0.28
• Cherry liqueur0.27
• Creme de menthe0.27
• Xanthan gum0.27
• Mung bean jelly0.26
• Pickled sakura blossom0.26
• Kudzu root0.26