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better4u

Food Technology

Order a variety of food safe gums and gels to help you in the kitchen.

Food Technology

There are 8 products.

Showing 13-20 of 20 item(s)

Konjac Powder Glucomannan - 50g

$5.00

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 Gelling Powder - 50g

$5.00
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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.

Calcium Chloride - 50g

$5.00

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. 

Maltodextrin Powder - 500g

$6.00

Maltodextrin powder is a bland and minimally sweet white carbohydrate produced from corns of US origin.

Maltodextrin is widely used as a food thickening agent in many food, such as desserts, sauces and sports drinks.

DE (Dextrose Equivalent): 9.0 - 12.0

Agar agar Spaghetti Kit

$12.00

"

100ml Tube with plastic tube (80cm)

Used for molecular gastronomy. Making spaghetti of different flavours such as mango, or even chocolate.

"

Psyllium Husk (Sat-Isabgol) (100g)

$5.00
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Sat-isabgol is a natural vegetable product derived from isabgol seeds by the milling process.

  • Helps Relieve Constipation
  • Bowel Regulation
  • Helps Reduce Cholesterol
  • May Boost Satiety and aid weight loss

Xanthan Gum - 50g

$5.00

Xanthan gum is an edible thickener used in many foods and other commercial products. It is a polysaccharide produced by natural fermentation by the bacterium Xanthomonas campestris.