Kappa carrageenan is a natural food gelling agent extracted from red seaweed. It is tasteless and odourless and forms a strong brittle gel.
Kappa carrageenan is a highly versatile ingredient, especially with meat. It is also commonly used in conjunction with iota carrageenan in molecular cuisine.
Dextrose Monohydrate (D-glucose) is a sugar with a stable and odorless white crystalline powder. It is widely used in making cereal and confectionery products.
Guar gum is a natural food stabilizer milled from the endosperm of the guar bean. Guar gum is typically used to increase the viscosity of food products. Usage levels in the order of 0.1% - 0.3% are common.
Structurally it is a galactomannan - long chains of mannose with side branches of galactose.
Konjac glucomannan powder is a natural food stabilizer which is highly prized for its high viscosity and its neutral taste. It is a soluble fibre derived from the root of Konjac plant.
Konjac glucomannan powder can be used as a thickener for cakes, sauces, soups and even ice creams. It gives a smooth and silky consistent texture to ice creams.
Agar powder is a natural food gelling agent extracted from algae. It is colourless and odourless.
Pure agar powder. Does not contain sugar or other fillers.
Sodium alginate powder is extracted from seaweed. It is a food grade gelling agent that gels in the presence of calcium ions - commonly used in conjunction with calcium chloride salt.
Sodium alginate can be used in molecular cuisine for spherification. There are no additives in our pure powder form of sodium alginate.
Calcium chloride is a salt commonly used in the food industry in cheese making.
Calcium chloride is also used for spherification using the Direct Spherification technique. It has a strong taste which can be rinsed off when using direct spherification. As it has high calcium content, you may use only 1/4 dosage compared to calcium lactate gluconate or 1/2 dosage compared to calcium lactate.