Departments » In the Pantry » molecular gastronomy
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Agar
A gelatinous substance derived from red algae.
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Apple Pectin
A polysaccharide from plant cell walls.
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Arabic Gum
Natural gum made from hardened acacia sap.
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Ascorbic Acid
A natural organic compound with antioxidant properties.
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Calcium Chloride
A salt of calcium and chlorine.
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Carrageenan Iota
Polysaccharides that are extracted from red seaweeds.
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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.
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Gellan Gum High Acyl
A water-soluble polysaccharide.
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Locust Bean Gum
Locust Bean Gum has excellent freeze/thaw and water binding characteristics which make it ideal for frozen dairy products.
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Milk Protein Powder
An ultrafiltered natural milk powder.
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Pectin
A natural food additive derived from apples that is used to make jams, jellies and preserves.
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Sodium Alginate
A cold process gelifier that requires calcium.
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Sodium Citrate
An acid salt used as a relatively strong sequestrant.
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Sodium Erythorbate
A food additive that aids curing and retains pink color. Ingredients: sodium erythorbate.
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Soy Lecithin
A group of natural fats and acids used as an emulsifier.
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Tapioca Maltodextrin
Powder designed to have a very low bulk density.
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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.
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Technical Kit
Essential "tool kit" for modern cuisine.
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Tracaganth Gum
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Transglutaminase Dry (foil bag)
An enzyme preparation used for bonding raw proteins.