Research in food preservation is not a new development. Human beings have always sought to preserve foodstuffs first by chilling, drying or smoking meat, then by adding salt, vinegar and sugar. However, industrialization and the movement of populations to cities led to a completely different need: feeding thousands of people with fresh, processed, practical products that are stable during transportation and storage while retaining their organoleptic qualities. So-called “food additives” were gradually introduced to accommodate manufacturers throughout the food chain, but also to meet consumer demands for high-quality products.
Today, the term “food additive” covers nearly 2,500 chemicals that are added to foods for specific purposes such as preserving or processing and enhancing flavor or color. The use of additives in the food processing industry has become so widespread that they are now consumed on a daily basis by the general population.
This list includes coloring, stabilizers, acidifiers, preservatives, enzymes and texturing agents, but it is this last class of food additives that brings great pleasure to molecular gastronomy enthusiasts by creating culinary extravaganzas with unexpected surprises every time!
To share their passion for culinary creativity and experimentation, the young, dynamic team at MOLECULE-R Flavors has developed a complete line of texturing agents for amateur cooks to recreate some of the most spectacular techniques derived from molecular gastronomy. The cuisine of highly creative chefs is now accessible to everyone!
Natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies.
Cold soluble gelatin that has the same textural properties and melt-in-the mouth effect as traditional gelatin.
Gelling agent obtained via fermentation and used to produce firm gels that slice cleanly & withstand high temperatures.
Natural gelling agent extracted from red algae and used to produce gels with a soft and elastic texture.
Natural gelling agent extracted from red algae and used to produce gels with a firm and brittle texture.
Calcium salt used with sodium alginate in the process of spherification.
Natural gelling agent extracted from brown algae often combined with a calcium salt in the process of spherification
Natural emulsifier derived from cellulose, used to create denser foams and, when exposed to heat, to create gels that will melt as they cool down.
Natural emulsifier extracted from soybeans, often used to shape watery solution into airs.
A major component of air used in its liquid form to create the smoothest ice cream and cook with the cold.
Unsweet sugar mostly used in creative cooking as an aroma carrier, in the form of tasty powder that can be sprinkled over food preparations and dishes.
Natural thickener derived from glucose via fermentation often used to stabilize emulsions and thicken sauces and drinks.