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Gourmet Food WorldMolecular GastronomyMolecular Gastronomy Categories

Molecular Gastronomy Categories

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11 - 20 of 37 products:
Xanthan Gum
Xanthan Gum
from France by Cuisine Tech
A thickening agent, can replace wheat gluten for gluten-free baking.
 
Apple Pectin
Apple Pectin
from France by Cuisine Tech
Natural fruit additive derived from apples used to jellify confectionary.
 
Lecite - Soy Lecithin
Lecite - Soy Lecithin
from France by Cuisine Tech
An emulsifier for baking and cooking.
 
Transglutiminase - Meat Glue - Wet & Dry Application
Transglutiminase - Meat Glue - Wet & Dry Application
from Japan by Ajinomoto Co.
 
Pectin - Fruit Stabilizer for Pate de Fruits
Vitpris Pectin - Fruit Stabilizer for Pate de Fruits
from United States by Cuisine Tech
Essential for creating firmer pate de fruites.
 
Vitamin C Powder
Vitamin C Powder
from United States
 
Citras - Sodium Citrate
Citras - Sodium Citrate
from France by Cuisine Tech
A food preservative that reduces acidity in foods and allows sphereification.
 
Versawhip
Versawhip
from United States by Cuisine-Tech
 
Gellan Gum - Low Acyl
Gellan Gum - Low Acyl
from France by Cuisine Tech
A food additive used as thickener, emulsifier and stabilizer that creates strong, crumbly gels.
 
Calcic - Calcium Chloride
Calcic - Calcium Chloride
from France by Cuisine Tech
Used with Algin and Citras for the sphereification technique.
 
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