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For adventurous chefs, equip your kitchen with "molecular gastronomy"- technical products by Cuisine Tech. Perfect for kitchen chemistry!

Agar

A gelatinous substance derived from red algae.
- 1 lb.
- Department: In the Pantry
Apple Pectin

A polysaccharide from plant cell walls.
- 1 lb.
- Department: In the Pantry
Arabic Gum
- 1 lb.
- Department: In the Pantry
Calcium Chloride

A salt of calcium and chlorine.
- 1 lb.
- Department: In the Pantry
Carrageenan Iota

Polysaccharides that are extracted from red seaweeds.
- 1 lb.
- Department: In the Pantry
Carrageenan Kappa

Polysaccharides that are extracted from red seaweeds.
- 1 lb.
- Department: In the Pantry
Cellan Gum High Acyl
- 1 lb. | Special Order
- Department: In the Pantry
Citric Acid

Natural food additive derived from fruits, used to adjust acidity. Used to adjust the pH of a solution. Used in sugar work and confectionery.
- 1 lb.
- Department: In the Pantry
Gellan Gum Blend for Icing
- | Special Order
- Department: In the Pantry
Lecithin (Lecite) Powder

A group of natural fats and acids used as an emulsifier.
- 1 lb.
- Department: In the Pantry
Sodium Alginate

A cold process gelifier that requires calcium.
- 1 lb.
- Department: In the Pantry
Sodium Citrate

An acid salt used as a relatively strong sequestrant.
- 1 lb.
- Department: In the Pantry
Sorbitol Powder
- 1 lb. | Special Order
- Department: In the Pantry
Tapioca Maltodextrin

Powder designed to have a very low bulk density.
- 1 lb.
- Department: In the Pantry
Tartaric Acid

Natural food additive derived from fruits to adjust acidity or the pH of a solution. Most often utilized in sugar work and confectionery.
- 1 lb.
- Department: In the Pantry
Technical Kit

Essential "tool kit" for modern cuisine.
- Department: In the Pantry
Tracaganth Gum
- 1 lb. | Special Order
- Department: In the Pantry
Trehalose
- 10 lb. | Special Order
- Department: In the Pantry
Xanthan Gum

Polysaccharide used as thickener and stabilizer.
- 1 lb.
- Department: In the Pantry