Xanthan gum is a natural thickener derived from glucose via fermentation often used to stabilize emulsions and thicken sauces and drinks. In the food industry, xanthan gum is very often found in salad dressings. It prevents oil separation by ...

Is your creativity borderless and do you want everything needed to transform your kitchen into a real life laboratory for molecular gastronomy? Our “Chef Starter Kit” was created for people who like to experiment and develop their own molecular ...

Agar agar is a natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies. Agar agar has the advantage of being calorie free. It is also 80% fiber and can therefore affect ...

Bring your culinary creativity to the next level and impress your guests with spectacular dishes such as mint caviar beads that burst in the mouth, chocolate spaghetti, lemon foam or tzatziki spheres! This "do it yourself" molecular gastronomy kit ...