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For adventurous chefs, equip your kitchen with "molecular gastronomy"- technical products by Cuisine Tech. Perfect for kitchen chemistry!

Agar

A gelatinous substance derived from red algae.
- 1 lb.
- Department: In the Pantry
Apple Pectin

A polysaccharide from plant cell walls.
- 1 lb.
- Department: In the Pantry
Arabic Gum

Natural gum made from hardened acacia sap.
- 1 lb.
- Department: In the Pantry
Ascorbic Acid

A natural organic compound with antioxidant properties.
- 1 lb.
- Department: In the Pantry
Calcium Chloride

A salt of calcium and chlorine.
- 1 lb.
- Department: In the Pantry
Carrageenan Iota

Polysaccharides that are extracted from red seaweeds.
- 1 lb.
- Department: In the Pantry
Citric Acid

Natural food additive derived from fruits, used to adjust acidity. Used to adjust the pH of a solution. Used in sugar work and confectionery.
- 1 lb.
- Department: In the Pantry
Curing Salt DQ#1

Tinted curing mix for charcuterie products.
- 1 lb.
- Department: In the Pantry
Curing Salt DQ#2

Tinted curing mix for charcuterie products.
- 1 lb.
- Department: In the Pantry
Dextrose

A simple sugar that is less sweet.
- 8 lb.
- Department: In the Pantry
Gellan Gum High Acyl

A water-soluble polysaccharide.
- 1 lb.
- Department: In the Pantry
Locust Bean Gum

Locust Bean Gum has excellent freeze/thaw and water binding characteristics which make it ideal for frozen dairy products.
- 1 lb.
- Department: In the Pantry
Milk Protein Powder

An ultrafiltered natural milk powder.
- 3 lbs.
- Department: In the Pantry
Pectin

A natural food additive derived from apples that is used to make jams, jellies and preserves.
- 1 lb.
- Department: In the Pantry
Sodium Alginate

A cold process gelifier that requires calcium.
- 1 lb.
- Department: In the Pantry