Additional information
Packsize | 1 LB |
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A gelatinous substance derived from red algae. Forms higher strength gels than gelatine. The coarse mesh helps in dispersion properties. Forms perceptible gels wiht as little as 0.04% concentrations although typically used at much higher levels. Typical dosage: 0.2-1.0%.
A group of natural fats and acids used as an emulsifier.
Alginate spheres filled with naturally flavored liquid. Created in Brittany, France, Flavor Pearls allow chefs and bartenders to participate in the Molecular Cuisine revolution. Handcrafted by a proprietary process from a thin alginate film encapsulating natural liquids of different fruity, salty or spicy juices and flavors, Flavor Pearls explode in the mouth releasing their unique flavor and texture, appealing to all 5 senses. Shelf-life: 1 year at room temperature. Ready to use.
A salt of calcium and chlorine.
Tartaric Acid is the principal acid in wine grapes. This food-grade acidic powder is used in wine making, it enhances flavor, inhibits bacteria and adjusts the pH of a solution.
Polysaccharides that are extracted from red seaweeds.