Molecular Gastronomy Ingredients Pack (4 x 100g)

Molecular Gastronomy Ingredients Pack - Agar Agar 100g, Calcium Lactate 100g, Sodium Alginate 100g & Xanthan Gum 100g

Agar Agar

Our Agar Agar is a premium quality refined powder. Agar Agar is a versatile vegetarian gelling and thickening agent, mainly used as a superior vegetarian alternative to Gelatine. Our Agar Agar provides odourless, colourless superior quality gels even at very low concentrations. It can be used to produce hard, brittle, transparent and neutral gels that resist acidic pH down to 3.5. Agar Agar gels melt in the mouth giving excellent flavour release. It becomes soluble at about 90-100°C and sets when the solution has cooled at around 40-45°C. Agar Agar can be reheated up to 85ºC without any melting. Due to the products gelling properties it is invaluable for modifying the structure of hot creams and mousse.

• Produce heat resistant gels and jellies that can withstand temperatures of 85ºC
• Produce strong, rigid gels that can be sliced
• Use in a whipper gun to make light heat stable mousses
• Use to improve jams and custards texture
• Add to fruit juice to produce heat stable purées
• Create fluid gels for sauces
• Use to thicken liquids
• Add to water based icings to avoid the need for refrigeration

How to use: The dosage rates of Agar Agar is between 2-10g per 1kg of solution. To make a firm jelly / gel you will require approximately 7-10g. Soak the Agar Agar in the liquid solution for 5-10 minutes, then gently bring to the boil stirring constantly until all the Agar Agar is dissolved. Heat the solution to approx 100ºC. The solution will then set upon cooling at around 40–45°C. The gelling abilities of Agar Agar are affected by the acidity or alkalinity of the ingredients. Acidic fruits require greater amounts. The pH solubility of Agar Agar is: 4.5–9.0.  If you have not used enough Agar Agar the solution can be boiled and more added to achieve the texture you require.

Storage Conditions: Please store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.  

Ingredients: Agar Agar (E406)

Dietary Information: Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free.

Calcium Lactate

Our Calcium Lactate is a premium quality product and is an extract of Lactic Acid. It works well in the production of caviar, pearls, spaghetti and spheres using spherification techniques. Calcium Lactate can also be put on fresh fruit and cantaloupes to keep them firm and extend shelf life. It's a white non hygroscopic salt and is a recommended source of calcium. Calcium Lactate provides calcium salts in a soluble form to react with Alginate, Gellan or certain kinds of Carrageenan permitting gel formation without heating. Its taste is more discreet than Calcium Chloride (salty and sometimes bitter). Calcium Lactate is recommended in all reactions of inverse spherification and reacts where Alginate and Calcium source are intimately mixed, such as in a diffuse setting or full contact gelling. Calcium Lactate also works well in the production of drops, caviar pearls and all shapes of spaghetti by immersion of Alginate solution in a Calcium setting bath.

• Use in spherification and reverse spherification
• Coating fruit and vegetables to extend shelf life
• A source of calcium

How to use:

Use from 1 to 9% Calcium Lactate to provide Calcium ions in a setting bath for hydrocolloids that reacts with Calcium ions such as Sodium Alginate, Gellan Gum, Carrageenenan Iota, Carrageenenan Kappa and Pectin.This type is recommended for all applications where Calcium salt will be readily mixed to other ingredients and eaten (diffusion setting, blending Alginate with Calcium rich solutions). It is used at 1% for these applications. Can be used as a source of calcium fortification (Solubility limits: 10g per 100 ml)

Storage Conditions: Please store in dry, cool conditions and original packaging. Use within 6 months of opening.

Ingredients: Calcium Lactate (E327).

Dietary Information: Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free. Halal and Kosher friendly

Sodium Alginate

Sodium Alginate is an extract of seaweed, used by molecular chefs for the spherification process. It forms a gel in the presence of calcium ions. Sodium Alginate is a gelling agent that dilutes when cold with strong agitation. It can be used to create soft, firm, ambient and heat-resistant gels and to produce foams. Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver.

• Use in spherification and reverse spherification
• Improves texture
• Can be used to thicken solutions and liquids
• Create soft or firm heat resistant gels

How to use: For spherification use 0.5 - 1% of sodium alginate by weight of liquid. To disperse, either add  whilst vigorously stirring the liquid, or mix with another dry ingredient (such as sugar) before adding to the liquid. Because the powder starts gelling in the presence of calcium, do not try to use in a high calcium liquid, e.g. milk. To make the process easier, use a low-calcium bottled water. Add the powder to liquid or puree and use a syringe to squeeze droplets into a calcium bath, where they turn into caviar pearls. Switch around the two ingredients for reverse spherification (using the sodium alginate for the water bath).

Storage Conditions: Store in dry, cool conditions away from direct sunlight. Store in original packaging. Use within 6 months of opening.

Ingredients: Sodium Alginate E401

Dietary Information: Suitable for Vegan's & Vegetarian's, Non GMO.

Xanthan Gum

Our Xanthan Gum is 200 mesh compared to the standard 80 mesh, this means it is finer than standard Xanthan Gum making it easier to disperse and dissolve. Xanthan Gum is a food additive and commonly used as a thickener, stabiliser, emulsifier and foaming agent. It is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations endowing it with weak-gel shear-thinning properties. However, when added to other hydrocolloids, gels can be produced. Xanthan Gum can be added to Agar Agar and Kappa Carrageenan to form a more stable gel. The consistent water holding ability of Xanthan Gum may be used for the control of syneresis and to retard ice re-crystallisation (ice crystal growth) in freeze-thaw situations. It can also be used in pastry fillings, to prevent the weeping of the water in the filling, protecting the crispness of the crust and be added to ice cream to prevent ice-crystals forming. It is capable of producing a large increase in the viscosity of a liquid by adding a very small amount (around 1%). However, in most applications it is used at 0.5% or even as low as 0.05%. In foods, it is often found in salad dressings and sauces. It helps to prevent oil separation by stabilising the emulsion. Xanthan Gum also helps suspend solid particles, such as spices. Used in frozen foods and beverages, it helps create the pleasant texture in ice creams and does not change the colour or flavour of foods or beverages.

• Stabiliser, emulsifier and texture improver
• Use as a thickener, stabiliser and to improve texture in sauces and dressing
• Add to Agar Agar and Carrageenan Kappa to produce more stable gels
• Use in ice cream to improve texture and stop ice crystals forming
• Stabilise foams when using a whipper gun, these foams may then be served hot or cold
• Use in pastry and pie fillings to prevent weeping of the filling

How to use: Xanthan Gum is capable of producing a large increase in the viscosity of a liquid by adding a small amount usually around 1%, however in most applications it is used at 0.5% or even as low as 0.05%

Storage Conditions: Dark, dry and cool conditions. Not in direct sunlight. Use within 6 months of opening.

Ingredients: Xanthan Gum (E415)

Dietary Information:  Suitable for Vegan's & Vegetarian's, Non GMO, Gluten Free.

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