Molecular gastronomy definitions

Molecular Gastronomy

Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis.

With MOLECULE-R products, a word of culinary possibilities is now within your reach!

Natural texturing agents can now be used to deconstruct any dish or cocktail thanks to 7 spectacular techniques derived from molecular gastronomy.


GELIFICATION: Sculpt flavors into tasty pearls, ravioli or spaghettis.More


SPHERIFICATION: Encapsulate flavors into bubbles that burst in your mouth.More


EMULSIFICATION: Create colorful foams that intensify aromas.More


SIPHON WHIPPING: Add a creamy touch to your desserts, appetizers and side dishes.More


SUSPENSION: Defy gravity by giving flavors a suspended twist.More


POWDERIZING: Transform any fatty ingredient into a light flavored powder.More


DEEP FREEZING: Cook with the cold or create incomparably smooth ice cream.More


The food industry has been using the additives included in the R-EVOLUTION kits for decades in our day-to-day products. They are FDA approved and have no shelf life.

AGAR-AGAR

Natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies.More

GELATIN

Cold soluble gelatin that has the same textural properties and melt-in-the mouth effect as traditional gelatin.More

GELLAN GUM

Gelling agent obtained via fermentation and used to produce firm gels that slice cleanly & withstand high temperatures.More

IOTA CARRAGEENAN

Natural gelling agent extracted from red algae and used to produce gels with a soft and elastic texture.More

KAPPA CARRAGEENAN

Natural gelling agent extracted from red algae and used to produce gels with a firm and brittle texture.More

CALCIUM LACTATE

Calcium salt used with sodium alginate in the process of spherification.More

SODIUM ALGINATE

Natural gelling agent extracted from brown algae often combined with a calcium salt in the process of spherification.More

METHYL-CELLULOSE

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.More

SOY LECITHIN

Natural emulsifier extracted from soybeans, often used to shape watery solution into airs.More

LIQUID NITROGEN

A major component of air used in its liquid form to create the smoothest ice cream and cook with the cold.More

MALTODEXTRIN

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.More

XANTHAN GUM

Natural thickener derived from glucose via fermentation often used to stabilize emulsions and thicken sauces and drinks.More