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.
Natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies.More
Cold soluble gelatin that has the same textural properties and melt-in-the mouth effect as traditional gelatin.More
Gelling agent obtained via fermentation and used to produce firm gels that slice cleanly & withstand high temperatures.More
Natural gelling agent extracted from red algae and used to produce gels with a soft and elastic texture.More
Natural gelling agent extracted from red algae and used to produce gels with a firm and brittle texture.More
Calcium salt used with sodium alginate in the process of spherification.More
Natural gelling agent extracted from brown algae often combined with a calcium salt in the process of spherification.More
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
Natural emulsifier extracted from soybeans, often used to shape watery solution into airs.More
A major component of air used in its liquid form to create the smoothest ice cream and cook with the cold.More
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
Natural thickener derived from glucose via fermentation often used to stabilize emulsions and thicken sauces and drinks.More