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100% Pure Agar Agar (e406) for use as a gelling agent in molecular gastronomy. Agar is extracted from the Gracilaria species of red seaweed and is a popular gelatin-substitute for vegan applications. Also known as kanten, agar agar is derived from a bright red sea vegetable. An excellent gelling agent and thickener in many processed foods, agar agar has recently attracted avant garde chefs due to its flexibility with heat. Will form gels at 88 F and does not melt below 136 F.
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Texturas® Agar by Ferran Adria Extracted from a type of red algae (of the Gelidium and Gracilaria ge…
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100% Pure Kappa Carrageenan (e407) for use as a gelling agent in molecular gastronomy. A natural hyd…
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100% Pure Food Grade Sodium Alginate Powder (e401) for use in spherification and molecular gastronom…
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Soy Lecithin Powder (e322) is an emulsifying agent that helps fat and water stay together. A natural…
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Texturas® Agar by Ferran Adria Extracted from a type of red algae (of the Gelidium and Gracilaria ge…
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100% Pure Food Grade Sodium Citrate Powder (e331) for use in spherification and molecular gastronomy…
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Pectin consists of a complex set of polysaccharides that are present in most primary cell walls of p…
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100% Pure Locust Bean Gum Powder (e410) for use in molecular gastronomy. Locust Bean Gum, also calle…
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100% Pure Xanthan Gum Powder (e415) for use in molecular gastronomy. Xanthan Gum is a long chain pol…
