There's a few modernist cooking tricks that require small amounts - tenths of a gram - for big impacts. Sodium citrate can make any cheese melt beautifully into a smooth sauce, using something like 1% of the weight of the cheese.
Any juice can take the roll of lime or lemon (in cocktails or baking) by adding a bit of citric or malic acid. Orange juice is 1% citric acid, so add 3g citric and 2g malic per 100g juice and now you can make an orange daiquiri or "key" orange pie.
Emulsifiers get goopy if you use a lot, but can make a smooth syrup in small amounts. You can make a nice syrup from any nut milk with a small amount of xanthan and gum arabic.
There's a wide array of ingredients including xanthan and gum arabic used in tiny amounts in gluten free baking
Any juice can take the roll of lime or lemon (in cocktails or baking) by adding a bit of citric or malic acid. Orange juice is 1% citric acid, so add 3g citric and 2g malic per 100g juice and now you can make an orange daiquiri or "key" orange pie.
Emulsifiers get goopy if you use a lot, but can make a smooth syrup in small amounts. You can make a nice syrup from any nut milk with a small amount of xanthan and gum arabic.
There's a wide array of ingredients including xanthan and gum arabic used in tiny amounts in gluten free baking