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

Coconut Milk Powder is perfect for baking and pastries.

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