FOOD

ADDITIVES
Research in food preservation is not a new development. Human GELIFICATION

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beings have always sought to preserve foodstuffs first by chilling,
drying or smoking meat, then by adding salt, vinegar and sugar. SPHERIFICATION
However, industrialization and the movement of populations to cities
EMULSIFICATION
led to a completely different need: feeding thousands of people with
fresh, processed, practical products that are stable during transporta- AGAR-AGAR OTHER TRANSFORMATIONS LIQUID NITROGEN
tion and storage while retaining their organoleptic qualities. So-called
“food additives” were gradually introduced to accommodate manufac-

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turers throughout the food chain, but also to meet consumer demands
for high-quality products.

Today, the term “food additive” covers nearly 2,500 chemicals that This list includes coloring, stabilizers, acidifiers, preservatives,
GELATIN IOTA CALCIUM LACTATE METHYLCELLULOSE MALTODEXTRIN
are added to foods for specific purposes such as preserving or enzymes and texturing agents, but it is this last class of food additives CARRAGEENAN
processing and enhancing flavor or color. The use of additives in that brings great pleasure to molecular gastronomy enthusiasts by
the food processing industry has become so widespread that they creating culinary extravaganzas with unexpected surprises every time!

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are now consumed on a daily basis by the general population.
To share their passion for culinary creativity and experimentation,
the young, dynamic team at MOLECULE-R Flavors has developed
a complete line of texturing agents for amateur cooks to recreate
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some of the most spectacular techniques derived from molecular CARRAGEENAN
gastronomy. The cuisine of highly creative chefs is now ­accessible
to everyone!

IOTA
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AGAR-AGAR CARRAGEENAN CALCIUM LACTATE METHYLCELLULOSE LIQUID NITROGEN
Natural gelling agent Natural gelling agent extracted Calcium salt used with sodium Natural emulsifier derived from A major component of air
extracted from red algae often from red algae and used to alginate in the process of cellulose, used to create denser used in its liquid form to
used to create solid pearls, gel produce gels with a soft and spherification. foams and, when exposed to create the smoothest ice
spaghettis and jellies. elastic texture. heat, to create gels that will cream and cook with the
melt as they cool down. cold.

KAPPA
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GELATIN CARRAGEENAN SODIUM ALGINATE SOY LECITHIN MALTODEXTRIN
Cold soluble gelatin that has Natural gelling agent extracted Natural gelling agent Natural emulsifier extracted Unsweet sugar mostly used in
the same textural properties from red algae and used to extracted from brown algae from soybeans, often used creative cooking as an aroma
and melt-in-the mouth effect produce gels with a firm and often combined with a to shape watery solution carrier, in the form of tasty
as traditional gelatin. brittle texture. calcium salt in the process of into airs. powder that can be sprinkled
spherification. over food preparations and
dishes.

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GELLAN GUM XANTHAN GUM
Gelling agent obtained via Natural thickener derived from
fermentation and used to glucose via fermentation often
produce firm gels that slice used to stabilize emulsions
cleanly & withstand high and thicken sauces and drinks.
temperatures.