Molecular Gastronomy
Welcome to the science side of gourmet cooking! Our selection of ingredients for molecular gastronomy is designed to make technical baking a breeze. From gelification to spherification, there are endless ways to add a unique touch to your cooking, but you’ll need to stock up on the ingredients. Explore our selection of premium molecular gastronomy ingredients and tools!
1 - 28 of 30 products
Citras - Sodium Citrate
from France
by Cuisine Tech
A versatile ingredient, use Sodium Citrate to make melty cheese sauces, buffer acidity in your foods, and for spherification.
5(1 review)
Algin - Sodium Alginate
from United States
by Cuisine Tech
Transform your favorite foods and drinks into perfect spheres of flavor with Algin from Cuisine Tech.
Agar Agar
from France
by Cuisine Tech
Set your recipes with Agar Agar to achieve a firm and stable finished product.
Whipped Cream Stabilizer
from United States
by Cuisine Tech
The whipped cream stabilizer from Cusine Tech will keep your beautiful sweets looking their best!
Dextrose
from United States
by Cuisine Tech
Create all your favorite baked goods and sweets with a fraction of the sugar using Dextrose!
Gellan Gum - Low Acyl
from France
by Cuisine Tech
Push the boundaries of your food with Gellan Gum by imbuing recipes with a wide range of unique textures.
Iota - Carrageenan
from France
by Cuisine Tech
Stabilize, emulsify, and form soft elastic gels with Iota Carrageenan!
Lecite - Soy Lecithin
from France
by Cuisine Tech
Transform juices and liquids into light-as-air foams and emulsify your favorite dressings and sauces with Lecite.
Gelatin Powder
from United States
by Cuisine Tech
Clear and tasteless, use this gelatin powder to thicken and set your kitchen creations!
Vitamin C Powder
from United States
Preserve color and freshness with Vitamin C (ascorbic acid) and prevent spoilage with this one easy-to-use ingredient!
Apple Pectin
from France
by Cuisine Tech
From jams to jellies, pectin is a must-have ingredient for baking and desserts!
Tapioca Maltodextrin
from France
by Cuisine Tech
For the molecular gastronomist, here’s a versatile ingredient you’ll want to have in your arsenal at all times.
Versawhip
from United States
by Cuisine-Tech
Surprise and delight your guests by adding an interesting textural element to your dishes with Versawhip!
Citrus Pectin
from United States
by Cuisine Tech
Low-sugar varieties of all your favorite jams and jellies are now possible with the Citrus Pectin from Cuisine Tech!
Calcic - Calcium Chloride
from France
by Cuisine Tech
Create edible wonders through spherification with Calcic - Calcium Chloride from Cuisine Tech.
Decomalt - Grade AA Isomalt
by Pastry 1
Create the edible decorations of your dreams with Decomalt, a sugar alternative formulated for boiling, pulling, and blowing!
Xanthan Gum
from France
by Cuisine Tech
From salad dressings to ice cream, easily thicken and stabilize your recipes with Xanthan Gum.
Citric Acid
from France
by Cuisine Tech
A true powerhouse ingredient, Citric Acid is a shelf-stable powdered additive that is positively exploding with sour flavor.
Ultra TEX 8 Tapioca Starch
from United States
by Cuisine Tech
If you’re looking for a way to thicken a recipe, there’s no better option than this Ultra Tex 8 Tapioca Starch!
D.Q. Curing Salts - Pink Salt
from United States
by Gourmet Imports
Enjoy all the delights of making your own cured and pickled meats at home with D.Q. Pink Curing Salts!
Sorbitol
from France
by Cuisine Tech
Maintain the freshness of your cakes, breads, muffins, and more with Sorbitol!
About Molecular Gastronomy Ingredients
Create unique and whimsical molecular gastronomy recipes with our line of technical ingredients and tools. Whether you’re looking for precision spherification, or turning regular dishes into surprising formats like foams, you’ll need a series of unique ingredients like food thickeners, sous vide tools, gels, and other ingredients, crucial to achieving the textures of molecular gastronomy cooking. You’ll need calcium chloride and alginate for perfect spheres, for example, and for sculpting caviar or “spaghetti”, you’ll want to have a supply of agar-agar, gelatin, and other gelification ingredients like iota carrageenan and kappa carrageenan. Gelification allows for liquids to be presented in a solid state.
Learn More
For those amazingly airy and gorgeous foams, reach for the best emulsification ingredients, like soy lecithin and methylcellulose. For powderizing – taking liquids to powders – try maltodextrin. But there are so many ways to create molecular gastronomy masterpieces! From transparent pasta to stunning foams and caviar that’s not made of fish eggs, there are endless ways to experiment with molecular gastronomy techniques, deconstruct foods, and experience new sensations.
Molecular Gastronomy Questions And Answers