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Emulsification

12 of 20 Items
  • Arabic Gum/Acacia Gum

    Modernist Pantry

    7.99 - 24.99 $7.99 - $24.99

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

  • Glycerol Monostearate

    Modernist Pantry

    7.99 - 24.99 $7.99 - $24.99

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

  • Guar Gum

    Modernist Pantry

    7.99 - 19.99 $7.99 - $19.99

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

  • Soy Lecithin Powder

    Modernist Pantry

    7.99 - 15.99 $7.99 - $15.99

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

  • Kappa Carrageenan

    Modernist Pantry

    9.99 - 39.99 $9.99 - $39.99

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

  • Iota Carrageenan

    Modernist Pantry

    8.99 - 39.99 $8.99 - $39.99

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

  • Lambda Carrageenan

    Modernist Pantry

    14.99 - 59.99 $14.99 - $59.99

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

  • Egg Yolk Powder

    Modernist Pantry

    7.99 - 24.99 $7.99 - $24.99

    Egg yolk powder is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emul…

12 of 20 Items