Xanthan Gum
A natural stabilizer made from fermented corn sugar. Used as a thickening agent and stabilizer, it adds volume and viscosity, and can replace wheat gluten for gluten-free baking.
Citras Sodium Citrate
Made from the sodium salt of citric acid, it controls acidity and performs as a buffer resisting changes in pH and is commonly found in gelatin products. Used to regulate acidity in high-acid liquids during the “Sphereification” technique.
Item 96515 – 1 lb.
Apple Pectin
Apple pectin is a compound found in apples. Many other fruits also contain pectin, although apples contain very high concentrations of this compound. Cooks may be familiar with pectin because it is used in jams and jellies to help them set, but it also has a number of health benefits.
Item 90216 – 1 lb.
Tapioca Maltodextrin
Derived from tapioca, it’s used to turn high oil or fatty food substances into a free-flowing powder. Ratio is 2 parts oil substance to part tapioca maltodextrin. Combine in Robotcoupe.
Item 96663 – 1 lb.
Agar Agar
Requires boiling for 5 minutes to fully hydrate. Forms higher strength gels than gelatine. The coarse mesh helps in dispersion properties. Forms perceptible gels with as little as 0.04% concentrations although typically used at much higher levels. Gels exhibit hysteresis lag useful in many applications.
