For years now, whether it is in hospitals, chemists or at home, the Japanese have been using food quality casing for their medicinal preparations and facilitate their absorption.
This food quality casing is called OBLATE and dissolves as soon as it comes into contact with moisture.
Made of potato starch, soya lecthin and sunflower oil, it contains no allergenics nor gluten.
During his numerous trips to Japan, Ferran ADRIA, the famous El Bulli chef, was intrigued by this product and created numerous uses for it in cooking.
The oblate is the thinnest food quality paper in the world. It is completely tasteless and neither changes nor modifies to the smallest degree the taste of the products it comes into contact with.
Depending on what you want to do, we suggest you use the Oblate in the different ways described in the linked files.
