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Molecular Techniques:

 Get started with a wide variety of our products to test your creativity in Food Science 

$62.38
Create dishes with unusual shapes and textures with Agar Agar.
$39.47
The Spherification Starter Kit with Tools provides everything you need to begin your exploration of spherification.
$39.95
Calcium Chloride is used to make spheres out of purees.
$11.89
Calcium Lactate Gluconate is used for the spherification of foods that are acidic, high in alcohol or fat.
$24.35
Use Calcium Lactate to make spheres out of food without adding any flavor.
$15.22

Coconut Milk Powder is perfect for baking and pastries.

$26.75
Egg White Powder can be used to create, or add stability to foams and meringues.
$26.51
Glycerin Flakes stabilize vinaigrettes and high-fat emulsions.
$20.79
Heavy Cream Powder imparts a rich flavor, and luxurious mouth feel to sauces and soups.
$23.18
Honey Powder is great for baking and pastries, as well as savory dishes.
$13.66
Use Kappa Carrageenan to create a gel for enrobing.
$40.36
Lecithin is used in molecular gastronomy to create delicate frozen foams.
$17.70
Use Methocel F50 as a gel when hot, and a thickener when cold
$33.08
Sodium Alginate is used with Calcium Salts to create spheres.
$29.95
Sodium Citrate can be used to make spheres out of acidic fruit juice.
$12.21
Add a dash of the Far East with Tandoori Powder.
$17.29
Transform high-fat ingredients into powder with Tapioca Maltodextrin.
$16.87
Ultratex 3 is a flavor neutral starch that can thicken warm or cold liquids.
$13.29
Versawhip 600K can stabilize foams both hot and cold.
$35.79