MOLECULAR
GASTRONOMY
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MOLECULAR GASTRONOMY
Acids
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96514 Citric Acid
96516 Tartaric Acid
Binders
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90248 TransglutiminaseDry
Emulsifiers
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90215
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96663
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93318
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90256
Lecite/Soy Lecithin
Tapioca Maltodextrin
Tapioca Starch
Versa Whip
Page 1
1 lb
1 lb
2.2 lb
1 lb
Gelifiers and Pectins
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96511 Agar Agar
1 lb
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90216 Apple Pectin
1 lb
90278
Apple Pectin6/1 lb
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90207 Gelatin Powder
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90208 Gelatin Sheet Silver
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90217 Pectin - Thermo Reversible
1 lb
Gums
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90277 Gum Arabic
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90238 Xanthan Gum
1 lb
Molding & Design
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90258 Acetate Sheets 16” x 24”
25 ct
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MOLECULAR GASTRONOMY
Spherification
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96512 Algin/Sodium Alginate
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96513 Calcic/Calcium Chloride
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96515 Citras/Sodium Citrate
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90218 Molecular Gastronomy Tool Kit
Stabilizers
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96596 Cremodan Ice Cream Stabilizer
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96503 Cremodan Sorbet Stabilizer
Page 2
1 lb
1 lb
1 lb
1 lb
1 lb
Sweeteners
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96505 Glucose Syrup
15 lb
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90257 Dextrose Powder
8 lb
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96626 Decomalt/Isomalt
1 lb
96504
Decomalt/Isomalt15 lb
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90214 Nevuline/Trimoline
16 lb
Thickener
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97007 Arrow Root
24 oz
Flavor Pearls
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90262
90272
90263
90260
90261
90259
2/3.15 oz
2/3.15 oz
2/3.15 oz
2/3.15 oz
2/3.15 oz
2/3.15 oz
Flavor Pearls - Black Currant
Flavor Pearls - Passion Fruit
Flavor Pearls - Shallot/Vinegar
Flavor Pearls - Soy Sauce
Flavor Pearls - Truffle
Flavor Pearls - Violet
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Citric Acid : Citric acid (E330) is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour,
taste to foods and soft drinks. Citric acid exists in a variety of fruits and vegetables, most notably citrus fruits like lemons and limes.
It can be added to ice cream as an emulsifying agent to keep fats from separating, to caramels to prevent sucrose crystallization, or to
recipes in place of fresh lemon juice. Citric acid is commonly employed in wine production as a substitute or improver where fruits
containing little or no natural acidity are used. It is one of several acids used by home brewers to modify brewing water for making beer.
Additionally, citric acid is used as the main ripening agent in the first steps of making mozzarella cheese.
Tartaric Acid: Tartaric acid (E334) is a white crystalline organic acid. It occurs naturally in many plants, particularly grapes, bananas,
and tamarinds; is commonly combined with baking soda to function as a leavening agent in recipes, and is one of the main acids found
in wine. It is added to other foods to give a sour taste, and is used as an antioxidant.
Transglutiminase, Dry :
Lecite/Soy Lecithin : A natural phospholipid from soybean, Soy Lecithin Powder is partially water-soluble, an emulsifying agent that
helps fat and water stay together. Therefore, it is often added to foods, such as chocolate, cheese, margarine, and salad dressing. It has
health benefits such as reducing cholesterol level.
Tapioca Maltodextrin : Tapioca Maltodextrin is derived from tapioca starch using natural enzymatic process, tapioca maltodextrin
is often used as a stabilizer. Its smooth texture and neutral flavor makes tapioca maltodextrin an ideal fat replacer in desserts, cheese
products, ice cream, dressings, and sauces.
Tapioca Starch : A starchy white flour that has a slight sweet flavor to it. Tapioca starch is an alternative to traditional wheat flours and
has a variety of uses in baking. Tapioca starch helps bind gluten free recipes and improves the texture of baked goods. Tapioca helps add
crispness to crusts and chew to baked goods. Tapioca starch is an extremely smooth flour, which makes for a great thickener in sauces,
pies and soups since it never discolors and contains no discernible taste or smell. It can also be used to replace corn starch (use 2 Tbsp
tapioca flour for each 1 Tbsp corn starch). Moreover, it never coagulates or separates when refrigerated or frozen. Use in combination
with other gluten free flours for best results.
Versa Whip : a food grade, enzyme modified vegetable protein derived from soy protein (produced from genetically modified soy, Euro
1139/98) by carefully controlled enzymatic hydrolysis. The major ingredients of the product are enzyme modified soy protein, sodium
hexametaphosphate (a whip enhancer) and sucrose (to standardize whip performance and facilitate dispersion). A minor percentage
of sodium chloride is formed during processing. Versa-Whip 620 K whipping protein has been certified Kosher Pareve. It is produced
under modern sanitary conditions in accordance with the best commercial practices, and complies with all provisions of the Federal
Food, Drug and Cosmetics Act.
Agar Agar : A gelatinous substance derived from red algae. Requires boiling for 5 minutes to fully hydrate. Forms higher strength gels
than gelatine. The coarse mesh helps in dispersion properties. Forms perceptible gels with as little as 0.04% concentrations although
typically used at much higher levels. Gels exhibit hysteresis lag useful in many applications. Solubility at 180ºF (82ºC).
Apple Pectin : Apple pectin is a compound found in apples. Many other fruits also contain pectin, although apples contain very high
concentrations of this compound. Cooks may be familiar with pectin because it is used in jams and jellies to help them set, but it also
has a number of health benefits.
Gelatin Powder : Beef gelatin. For use in regular and dietetic recipes. Collagen joint care. Pure protein. Kosher. Collagen Protein: Gelatin is an excellent source of protein, and cannot be recovered from hoofs, horn or non-collagen parts of vertebrate animals.
Gelatin Sheet Silver : Sheet Gelatin, also called Leaf Gelatin, works like granular gelatin found in your local grocery store, but in a
different form. Rather than a powder, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than
the granulated form, but also produce a clearer gelled product. Professional cooks often use sheet/leaf gelatin because it makes a clearer
gelatin with purer flavor. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out
powder and there is no chance of undissolved granules. European recipes typically call for the use of leaf gelatin.
Pectin - Thermo Reversible : Pure Apple Pectin NH is ideal for use in watery or fruit substances. Perfect for coating pastry or stuffing
products. Coating made from this pectin is re-usable and can bear many successive re-meltings and gelifications while preserving its
quality. Gives a firm shiny gel with a pleasant texture. Excellent for glazes, fruit compote, fruit terrines, nougatines, jellies, etc. Requires
acidity to activate. Most common use is for Pate de Fruit (fruit jellies).
Gum Arabic : Extracted from the bark of the acacia tree, gum arabic is a colorless, tasteless and odorless natural additive, used as an
emulsifier, thickener and stabilizer for candy like gumdrops and marshmallows, ice cream, sodas and colas, and sweet syrups.
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Xantham Gum : A natural stabilizer made from fermented corn sugar. Used as a thickening agent and stabilizer, it adds volume and
viscosity, and can replace wheat gluten for gluten-free baking
Acetate Sheets : These thin plastic sheets are perfect for chocolate and confectionery work. Used by professionals for creating chocolate
cutouts, decorations, transfer sheets and other candy operations.
Algin/Sodium Alginate : Extracted from seaweed, Algin is a “sphereification” agent. A gelifier added in conjunction to CITRAS
Sodium Citrate to liquids such as fruit juice, it creates fruit caviar, ravioli, marbles and various spheres when deposited into a CALCIC
Calcium Chloride water bath.
Calcic/Calcium Chloride : Used in water bath, its reaction to ALGIN - Sodium Alginate and CITRAS - Sodium Citrate causes the
desired “Sphereification” effect, thereby firming liquids into spheres like caviar, ravioli, marbles, and various other shapes.
Citras/Sodium Citrate : Made from the sodium salt of citric acid, it controls acidity and performs as a buffer resisting changes in pH
and is commonly found in gelatin products. Used to regulate acidity in high-acid liquids during the “Sphereification” technique.
Molecular Gastronomy Tool Kit : The solution for your Technical Cooking needs, the kit includes 1 set of MEASURING SPOONS
for dosing a variety of diameter spheres to make ravioli, marbles and other spheres; 2 Syringes for depositing drops which produce tiny
caviar spheres into the Calcic water bath; pair of Spoodels for collecting, straining and rinsing spheres from Calcic baths; Caviar Maker
and 2 Syringes, vaccu-pette of 96 wells to dispense larger batches of drops to make caviar (comes with directions).
Cremodan Ice Cream Stabilizer : Use in the production of ice cream, Cremodan 30 is an all-natural stabilizer that, when added to the
recipe, makes the texture denser, creamier and smoother, as well as preventing ice crystallization.
Cremodan Sorbet Stabilizer : An all-natural stabilizer, Cremodan 64 is used for creating sorbets, as it improves the texture, making it
creamier, denser and overall more appealing. It also inhibits ice crystallization, again, making the texture smoother.
Glucose Syrup : Liquid sugar derived from wheat, most often used in sorbet formulations and candy making.
Dextrose Powder : Dextrose is directly fermentable, requiring less work by the yeast. The result is a cleaner fermentation, with lower
byproduct production. Use approximately 10% more dextrose than sucrose by weight.
Decomalt/Isomalt : Grade AA Isomalt, a modified malt sugar. Applications: Used in sugar-free confectionery and sugar work. Relative
to sugar work, it has a high resistance to humidity, stays flexible longer, will not crystallize.
Nevuline/Trimoline : Substitute 10% of Trimoline in most recipes and you will discover an moister product. Also used in ice cream
making for a smoother texture and ease of scooping.
Arrow Root: Use it for your baking goods recipes as a thickening agent. Its neutral flavor leaves no extra taste in your recipes. At the
same time, it offers dishes with calcium. Create your favorite dishes with more condensed and elastic texture with this flour. Its glutenfree characteristic adds to its ability to help in better digestion of food.
Flavor Pearls : Made in France, Christine Le Tennier’s Flavor Pearls give you the opportunity to participate in the Molecular Gastronomy revolution, with minimal effort. Flavor pearls are drops of fruity, salty, or spicy juices encapsulated in a thin alginate shell that
bursts in your mouth, releasing their unique flavor and texture. Available in a range of sweet and savory flavors, these “caviar” spheres
add originality, sensuality and fun to your dishes or cocktails.They are convenient, easy to use and shelf stable until you are ready to use
them. After opening they may be stored in the refrigerator for up to 2 weeks, giving you maximum flexibility.