Emulsification

Modernist Pantry

100% Pure Arabic Gum aka Acacia Gum Powder (e414) for use in molecular gastronomy. Gum arabic, also …

Modernist Pantry

Glycerol Monostearate (e471) is an emulsifying agent that helps fat and water stay together. It prev…

Modernist Pantry

100% Pure Guar Gum Powder (e412) for use in molecular gastronomy. Please note that most of our custo…

Modernist Pantry

Soy Lecithin Powder (e322) is an emulsifying agent that helps fat and water stay together. A natural…

Modernist Pantry

Mono and Diglyceride Flakes (e471) aka Glycerin Flakes do not actually contain glycerin. They are de…

Modernist Pantry

Polysorbate 80 is a nonionic surfactant and emulsifier derived from polyethoxylated sorbitan and ole…

Texturas by Ferran Adria

Texturas® Lecite by Ferran Adria A natural soy lecithin-based emulsifier, ideal for making airs.…

Modernist Pantry

100% Pure Kappa Carrageenan (e407) for use as a gelling agent in molecular gastronomy. A natural hyd…

Modernist Pantry

Iota Carrageenan is used as a gelling agent in molecular gastronomy. A natural hydrocolloid, carrage…

Modernist Pantry

100% Pure Lambda Carrageenan (e407) for use as a thickening agent in molecular gastronomy. A natural…

Druids Grove

VeganWhip is a proprietary product made from soy protein. VeganWhip is used primarily to create foam…

Druids Grove

Soy lecithin is a fatty substance extracted from soybeans. It is often a byproduct of soy oil produc…