MOLECULAR

Category

MOLECULAR

Molecular gastronomy covers ingredients used to control texture, structure, and stability in dishes.
The products make it possible to work precisely with consistency and composition, from firm gels to foams and emulsions.
The category includes:

Gelling agents – e.g., agar-agar and carrageenan
Emulsifiers – e.g., lecithin
Thickening agents – e.g., xanthan
Stabilizing agents – for structure and consistency

The ingredients are used to create everything from firm gels and elastic textures to light foams and stable sauces.
They can be used in both cold and hot applications, where they provide control over mouthfeel and presentation.