Gelling agents

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

This texturing agent, hallmark of molecular cuisine is the main ingredient behind the unexpectedly bursting flavored bubbles!

Alginate is used in the most reputed molecular gastronomy dishes: wild berry pearls, mock caviar, curry bubbles, green pea ravioles…

This texturing agent, hallmark of molecular cuisine is the main ingredient behind the unexpectedly bursting flavored bubbles!

Alginate is used in the most reputed molecular gastronomy dishes: wild berry pearls, mock caviar, curry bubbles, green pea ravioles…

This texturing agent, hallmark of molecular cuisine is the main ingredient behind the unexpectedly bursting flavored bubbles!

Alginate is used in the most reputed molecular gastronomy dishes: wild berry pearls, mock caviar, curry bubbles, green pea ravioles…

Gum Arabic is used to make hard gum candies and for coating sweets and other products: for sugar coated fruit and crystallized flowers, on nuts in dragées (oil barrier), as a glue for spices on nibbles and pastry (loukoums…).

Carrageenan is a useful ingredient for home use as a cooking aid: for a rapid set in place of animal gelatin: jelly coatings and toppings for tarts and cakes, etc. 2 g kappa carrageenan will replace 3 sheets of gelatin (approximately 16 g), it is 8 times stronger !

Carrageenan is a useful ingredient for home use as a cooking aid: for a rapid set in place of animal gelatin: jelly coatings and toppings for tarts and cakes, etc. 2 g kappa carrageenan will replace 3 sheets of gelatin (approximately 16 g), it is 8 times stronger !