Modernist Cuisine Ingredients: Hydrocolloids, Starches & more

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Modernist Cuisine Ingredients: Hydrocolloids, Starches & more

The ultimate guide to cooking with hydrocolloids! This guide will help you find the right food hydrocolloid or starch for your application, teach you how to use it, understand the science, troubleshoot recipes and inspire you to create new molecular gastronomy dishes. Learning how to cook with food hydrocolloids will give you the freedom to develop your own new recipes!

Agar Agar	Calcium Salts	Carrageenan
Egg White Powder	Gelatin	Gellan Gum
Glycerin Flakes	Guar Gum	Isomalt
Kuzu Root Starch	Lecithin	Locust Bean Gum
Methylcellulose	Pectin	Pure-Cote B790
Sodium Alginate	Sodium Citrate	Sucrose Ester
Tapioca Maltodextrin	Transglutaminase	Ultra-Sperse
Ultra-Tex	Versawhip	Xanthan Gum

Agar Agar (Japanese isinglass, ceylon moss, kanten)

(5 votes, average: 3.80)

Agar Agar (also known as agar) is a hydrocolloid used for gelling at high temperatures and as a vegetarian gelatin ... CONTINUE

calcium salts: calcium chloride, calcium lactate gluconate

Calcium Chloride, Calcium Lactate, Calcium Lactate Gluconate

(1 votes, average: 5.00)

Calcium salts such as Calcium Chloride, Calcium lactate, Calcium lactate gluconate are used in modernist cuisine ... CONTINUE

Carrageenan (Iota, Kappa, Lambda)

(6 votes, average: 4.83)

Carrageenans are a family of hydrocolloids used to thicken, stabilize and gel solutions. They are vegetarian and pa ... CONTINUE

Egg White Powder (spray-dried egg whites)

(3 votes, average: 4.67)

Egg white powder is exactly what it sounds like: dried powdered egg whites that can be used anywhere normal egg whi ... CONTINUE

Gelatin (gelatin sheets and gelatin powder)

(3 votes, average: 5.00)

Gelatin is best known as a plain ingredient found in most home kitchens, but put in the right hands, it can be used ... CONTINUE

Gellan Gum

(5 votes, average: 4.20)

Gellan Gum is a gelling agent developed specifically for applications where other gelling agents like agar agar and ... CONTINUE

Glycerin Flakes (glice, fatty acid ester, mono & di-glycerides)

(2 votes, average: 5.00)

Glycerin flakes are a great surfactant emulsifier to integrate a watery solution into a fatty solution and to thick ... CONTINUE

Guar Gum (guaran)

(2 votes, average: 5.00)

Guar gum is a hydrocolloid particularly useful for making thick pastes without forming a gel and for keeping water ... CONTINUE

Isomalt

(2 votes, average: 5.00)

Isomalt or Isomaltitol is a derivative of beet sugar. Its primary use is to make cake decorations, sugar sculptures ... CONTINUE

Kuzu Root Starch (kudzu, kuzuko, japanese arrowroot)

(3 votes, average: 4.33)

Kuzu root starch, also called kudzu or kuzuko, is a traditional starch widely used in Japan for its superior thicke ... CONTINUE

Lecithin (lecite)

(6 votes, average: 4.67)

Lecithin is an emulsifier used to stabilize recipes that mix polar and non-polar ingredients. That's because lecith ... CONTINUE

Locust Bean Gum (LBG, carob gum)

(4 votes, average: 4.75)

Locust bean gum, often referred to by LGB, is a hydrocolloid that can be used by itself for thickening and in combi ... CONTINUE

Methylcellulose (metil)

(5 votes, average: 4.00)

"Methycellulose" describes a family of different hydrocolloids, but when we use the term, we usually mean Methylcel ... CONTINUE

Pectin (low-methoxyl pectin and high-methoxyl pectin)

(1 votes, average: 5.00)

Pectin is a naturally-occurring polysacharride found in many plants. It has long been the mechanism by which jams a ... CONTINUE

Pure-Cote B790

(2 votes, average: 4.50)

Pure-Cote B790 is a modified food starch that has low viscosity and forms a clear flexible film with excellent shee ... CONTINUE

Sodium Alginate (alginate, algin)

(14 votes, average: 3.36)

Sodium Alginate is a natural polysaccharide product extracted from brown seaweed that grows in cold water regions. ... CONTINUE

Sodium Citrate (Citras)

(3 votes, average: 4.00)

Sodium citrate has a surprisingly large number of different uses, given its relatively simple chemistry. Sodium Cit ... CONTINUE

Sucrose Ester (sucro)

(2 votes, average: 5.00)

Sucrose ester is classified as an emulsifier but it is usually also used to improve texture, aeration, protein prot ... CONTINUE

Tapioca Maltodextrin N-Zorbit M (malto, maltosec)

(2 votes, average: 5.00)

Tapioca Maltodextrin N-Zorbit M is a modern starch thickener that is designed to have a very low bulk density makin ... CONTINUE

Transglutaminase (meat glue)

(4 votes, average: 5.00)

Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of ... CONTINUE

Ultra-Sperse

(3 votes, average: 4.67)

Ultra-Sperse(TM) is a pre-gelatinized modified food starch made by Natural Starch designed for easy gravies and oth ... CONTINUE

Ultra-Tex

(3 votes, average: 3.67)

Ultra-Tex is a line of modified food starches designed for the simple creation of sauces and other creamy applicat ... CONTINUE

Versawhip

(3 votes, average: 5.00)

The term "Versawhip" usually refers to VersawhipTM 600K, a proprietary modified soy protein used to replace egg whi ... CONTINUE

Xanthan Gum

(10 votes, average: 4.10)

Xanthan gum is the most versatile elastic thickener and easy-to-use hydrocolloid. It can be used in hot or cold app ... CONTINUE

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Modernist Cuisine Ingredients: Hydrocolloids, Starches & more

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Modernist Cuisine Ingredients: Hydrocolloids, Starches & more

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