Molecular Gastronomy Powders

Spherification
Basic Form: Caviar, raviolis

Sodium Alginate

Sodium Citrate

Calcium Chloride

Calcium Lactate

Calcium Lactate Gluconate

Emulsification

Lecithin

Glycerin Flakes- To mix components that naturally separate (oil and water).

Gelification

Basic Form: Gels, sheets, spaghetti

Agar Agar – a natural gelatin

Carrageenan

Methylcellulose – manipulates temperature

 

 

Thickeners

Xanthan Gum

 

 

Tapioca Starch

Foam

Soy Lecithin- (Airs, foams, espumas) Creates light and airy properties

Egg White Powder

 

 

Powder

Tapioca Maltodextrin- (bacon powder, butter powder, duck fat powder) Turns a liquid into a powder

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2 responses

25 11 2012
Penney Desadier

Xanthan gum is a good alternative to gluten. Sometimes i bake breads based on it. ..

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21 03 2013
Brice Ference

Lecithin is a fat-like substance known as phospholipids and is an excellent source of the B vitamins choline and inositol. Cell membranes, which allow nutrients to leave or enter a cell, are largely composed of lecithin. It is found in eggs and soybeans and, because of its soap-like characteristics, aids in the absorption and utilization of fats and important fat-containing vitamins by emulsifying them (breaking into tiny pieces) so that they can be used by every cell..

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