Agar Agar (Japanese isinglass, ceylon moss, kanten)

Agar Agar (also known as agar) is a hydrocolloid used for gelling at high temperatures and as
a vegetarian gelatin substitute. It can be used to create hot gels and cold gels that don't melt at
room temperature, to thicken liquids, produce fluid gels and to clarify stocks. Chef Ferran
Adria used Agar to create his famous agar spaghetti and cold oil spherification technique to
make small pearls of a flavored liquid. To activate agar, it needs to be boiled for two minutes
and a gel will form as temperatures drop below 88F/32C. The gel melts at 185F/85C.
Agar RecipesBuy Agar

Agar Origin

Agar is a natural polysaccharide (starch) product extracted

from certain species of red algae. It is a mixture made up predominantly by the straight-chain
polymer agarose and less so by the heterogenous mixture agaropectin. Agar is 80% fiber.
Whereas traditional gelatin relies on the properties of animal proteins derived from cartilage
and bone for gelling, the red algae that power agar are bacteria, not animals. For that reason,
agar is a good vegan alternative for gelatin.
Before the modernist movement in gastronomy, agar was most commonly used in Asian
cuisine to produce desserts such as the jellies pictured at left and other similar confections.
The word "agar" comes from the Malaysian name for the red algae from which it is derived "agar-agar." In many cultures, agar is sold as "agar-agar." Other common names include
Japanese isinglass, ceylon moss, and kanten.

Agar Function
In smaller amounts, it thickens liquids much like the gelatin in a rich stock. At higher
concentrations, agar forms an increasingly stronger gel. Of note, agar stays gelled at room
temperature: its melting point is 185F/85C. A strong agar gel may also be blended and used
as a fluid gel.

Agar Applications
Agar is used in molecular gastronomy to make a wide variety of dishes including agar
spaghetti, balsamic vinegar pearls with the cold oil spherification method, hot gels, cold gels,
fluid gels and clarifying stock. It can also be used to reduce formation of crystals in ice
cream.
Agar Agar Spaghetti, also called molecular spaghetti or flavored spaghetti, is another creation
of molecular gastronomy Chef Ferran Adria and El Bulli team. It consists of a spaghetto or
noddle usually about 3 mm to 5 mm thick and 2 m long made of a flavored liquid jellified
with agar agar. The spaghetti can be served cold or hot. The picture below shows the
Parmesan Agar Spaghetti.

The cold oil spherification method consists of cooling droplets of a hot agar solution below
35 C (95 F) by releasing them in cold oil using a syringe or pipette. Agar agar needs to be
heated to boil for jelling and sets at a temperature of about 32C (88F). The droplets need to
cool down and set before they reach the bottom of the cold oil container to keep a nice
spherical shape. The picture below shows the balsamic vinegar pearls made using this
method.

Agar can also be used to clarify stocks by replacing gelatin in the original "gelatin filtration"
method developed by Harold McGee. The gelatin filtration method consists of freezing a
stock or other solution containing gelatin and then letting it thaw in the fridge in a fine
strainer lined with cheesecloth. The resulting liquid is a perfectly clear consomm containing
only water and flavor molecules.
Outside of modernist cuisine, agar can be used as a laxative given its high fiber content, as an
appetite suppressant as it triples in size once ingested as it absorbs water and as a culture
medium for various microorganisms, particularly for bacteria.
View recipes with Agar

Agar Properties
Temperature (gels and melts): boil for two minutes to fully activate the agar; a gel will form
at temperatures below 88F/32C. The gel melts at 185F/85C. Agar gels very fast as
temperature drops making it very convenient for applications such as agar spaghetti and
balsamic vinegar pearls.
Texture: Generally considered to be a similar texture to normal gelatin, but slightly more
brittle. Other hydrocolloids can be combined with agar to modify the texture of finished
recipes.
Appearance: Semi-transparent. Not as clear as gelatin. Agar Agar is not completely clear
when it gels so for some preparations using clear liquids, the presentation may not be as good
as it would be when done with gelatin.
Flavor release: Excellent, for a hard gel.

Mouthfeel: Varies, depending on application, but think jellies.

Freeze / Thaw stable: No, syneresis caused by freezing.
Syneresis (weeping): Yes, especially in low concentrations. To prevent syneresis in agar gels,
replace 0.1%-0.2% agar with locust bean gum.
Shearing: Creates a shear-thinned gel, otherwise known as a fluid gel.
Hysteresis: 140F/60C (approximately)

Interactions and Tolerance of Agar

PH Tolerance: Agar gels will weaken over time at a pH below 6.0. Much more about agar
and pH here.
Sugar Tolerance: Sugar content has also a considerable effect over agar gel. Increasing
levels of sugar make gels with harder but less cohesive texture.
Other Tolerances: Will gel in the presence of alcohol, but the gel weakens as alcohol
concentration increases.
Synergies with other ingredients: The most common reason to combine other ingredients
with agar is to fine-tune the texture of finished recipes. For example, to make a gel more or
less brittle or elastic. To prevent syneresis in agar gels, replace 0.1%-0.2% agar with locust
bean gum.

How to use Agar

Concentration Range: 0.5-2% for most applications. To replace gelatin, 1 packet Knox = 4
gelatin sheets = 1/2 teaspoon agar agar powder.
In smaller amounts, agar thickens liquids much like the gelatin in a rich stock. At higher
concentrations, agar forms an increasingly stronger gel. Of note, agar stays gelled at room
temperature: its melting point is 185F/85C. A strong agar gel may also be blended and used
as a fluid gel.
Dispersion: Agar won't dissolve in cold water; the best way to disperse it is to boil it for
several minutes.
Hydration: Whisk in cold water, then boil for 2 minutes.
If you try to use agar without first properly dispersing and and hydrating it, you'll end up with
clumps of gel in liquid rather than a uniform gel. To make sure all the agar dissolves, first
whisk into cold water, then boil for at least 2 minutes. The mixture will set once it cools to
room temperature.
It is ok to boil the agar in a smaller amount of a target liquid and then combine that liquid
with a larger amount of already cooled liquid in order to avoid boiling all the liquid.

Setting: after boiling for two minutes to fully activate the agar; a gel will form at
temperatures below 88F/32C.
Special uses: Clarification
Agar can be used for two types of clarification. In small concentrations, agar can be added to
a liquid (such as a juice or wine), where it will bind with solid particles and allow them to be
more easily filtered out. In a more modernist technique, a weak agar gel is made, then broken
up and encouraged to release some of its liquid through a cheesecloth. The liquid released,
through syneresis, comes out clarified.

Chemical Reaction
The gelling portion of agar-agar has a double helical structure. Double helices aggregate to
form a three-dimensional structure framework which holds the water molecules within the
interstices of the framework. Thus, thermo-reversible gels are formed. The gelling property of
agar-agar is due to the three equatorial hydrogen atoms on the 3,6-anhydro-L-galactose
residues, which constrain the molecule to form a helix. The interaction of the helixes causes
the formation of the gel.

Sodium Citrate (Citras)

Sodium citrate has a surprisingly large number of different uses, given its relatively simple
chemistry. Sodium Citrate most commonly appears as the salt trisodium citrate and can be
used as an emulsifier, calcium sequestrant, acidity regulator, and preservative. In molecular
gastronomy sodium citrate is widely used in spherification to regulate acidity and reduce
calcium content to prevent early gelation. Sodium citrate is also used as an emulsifier to make
constructed cheese, a smooth and melty cheese but with the flavor of aged cheese.
Sodium Citrate Origin

There are three types of sodium citrate:

monosodium citrate, disodium citrate, and trisodium. Most sodium citrate used for food is the

trisodium form. Sodium is the weak conjugate base of citric acid. Essentially, if you remove
the H+ portion of citric acid and replace it with Na+ ions, you get sodium citrate.
For practical purposes, this means that sodium citrate has long been an important chemical
for use in the chemistry lab. As a conjugate base to citric acid, it serves to buffer changes in
acidity. In other words, when sodium citrate is present in a solution, it will require more acid
than normal to change to decrease the pH of that solution. This is a useful trait, as it makes it
easier to make fine adjustments in acidity.

Sodium Citrate Function

In addition to buffering pH (reduce acidity), the citrate ion in sodium citrate also acts as a
sequestering agent. This means that the citrate ion is likely to bind with other ions that are
present in a solution---particularly calcium. In cheese, the calcium ions in cheese's casein
milk proten are replaced with sodium ions. When this happens, the casein changes structure
and exposes both water-loving and oil-loving ends. The casein, then, is the emulsifier, even
though sodium citrate is considered an emulsifying salt.
Sodium citrate's sequestering abilities are important in molecular gastronomy as
well. Sodium Alginate, Low Acyl Gellan, Low-methoxyl Pectin and Iota Carrageenan only
gel in the presence of ions such as calcium. But these ions also difficult the proper hydration
of the hydrocolloids which is necessary to form a gel. If the liquid to be used for hydration
contains natural calcium ions, it is necessary to use a sequestrant like sodium citrate to bind
those ions and enable proper hydration. Spherification is one application.
Spherification occurs when a hydrocolloid reacts with calcium and forms a thin skin.
Sometimes, however, two much calcium can be present in the mixtures involved, usually due
to naturally-occurring calcium in tap water. Sequestrants like sodium citrate are used to
reduce calcium and prevent early gelation. They are particularly useful for this purpose since
they can also slightly increase pH, which can help the basic spherification process.
Sodium Citrate Applications

We use sodium citrate in this classic Spherical Mango Ravioli recipe by Ferran Adria and the
el Bulli team to help regulate the pH of the mango sphere and to sequester excess calcium.

Another recipe popularized by Modernist Cuisine is their version of modernist mac 'n cheese
in which they use sodium citrate to give normal cheese the texture of smooth processed
cheese but with the complex and intense flavor of your favorite original cheese. This is called
constructed cheese in modernist cuisine. This is based on the chemistry developed by James
L. Kraft, who in 1916 patented the first American cheese slice. He discovered that sodium
phosphate keeps the water and fat droplets mixed when the cheese is melted. The sodium
citrate can be used to replace the sodium phosphate and produces the same emulsifying effect
to make melty cheese. Aged cheeses tend to separate and become a greasy mess when melted
but the sodium citrate helps make the emulsion stable.
Sodium Citrate Properties

Temperature: Will dissolve in liquid water of any temperature, though solubility decreases
with temperature.
Texture: Sodium citrate has no texture by itself, but it will change the structure of cheeses to
become creamy.
Appearance: Sold as white granules, much like table salt.
Flavor release: N/A

Freeze / Thaw stable: N/A

Syneresis (weeping): N/A
Shearing: N/A
Hysteresis: N/A
Interactions and Tolerance of Sodium Citrate

PH Tolerance: Adding sodium citrate to a neutral solution will slightly increase the pH of
the solution, making it more basic. However, it's most important quality is its ability to buffer
a solution - that is, to make a solution more resistant to changes in pH. Sodium citrate can
buffer solutions in approximately the pH 3.0 to 6.3 range.
Synergies with other ingredients: Sodium citrate is an important calcium sequestrant used
for spherification. Calcium works with hydrocolloids like sodium alginate and gellan to form
thin films around liquid ingredients. Sometimes, however, too much calcium causes the
hydrocolloids to clump prematurely. Sodium citrate traps excess calcium ions, allowing the
hydrocolloids to disperse and hydrate without clumping.
How to use Sodium Citrate

Concentration Range: It's difficult to give an exact concentration range for using sodium
citrate because the ideal concentration depends on the other ingredients in a recipe. Use with
moderation because Sodium Citrate is sour and salty and will affect the flavor of your
preparation.
For cheese emulsification, Modernist Cuisine calls for a scaling of 4% sodium citrate by mass
to 100% cheese. To make cheese slices use 3.3% of sodium citrate with 1.5% iota
carrageenan and 0.5% kappa carrageenan. Use semi hard or hard cheeses such as Guyere,
Stilton, Emmental, Comte, Muenster.
As a sequestrant you may have to use between 0.07% to 0.4% depending on the liquid and
the concentration of hydrocolloid. For example, according to Modernist Cuisine, a 0.3% LA
Gellan solution solution with hard water requires 0.2% sodium citrate, while with bottled
drinking water it requires only 0.12%.
For spherification, the amount of sodium citrate depends on the amount of calcium ions
naturally occurring in the liquid you are trying to sequester. We have had success using a
scaling of 0.25%, but try increasing the concentration if you still get clumps and decreasing
the concentration if the spheres do not form.
As a buffer, the effectiveness of sodium citrate depends on the concentration and type of acid
being used. Try using sodium citrate in a concentration of half the acid being buffered, then

adding acid or sodium citrate as needed. That is, if a recipe calls for 1% citric acid, start with
0.5% sodium citrate.

Carrageenan (Iota, Kappa, Lambda)

Carrageenans are a family of hydrocolloids used to thicken, stabilize and gel solutions. They
are vegetarian and particularly effective with proteins so they are commonly used with dairy
products. There are three basic types: Iota Carrageenan, Kappa Carrageenan and Lambda
Carrageenan. In the presence of calcium, Iota Carrageenan forms a soft gel and Kappa
Carrageenan forms a stiff and brittle gel. But in the presence of potassium salts, Kappa
Carrageenan forms very firm and elastic gels. Lambda Carrageenan will not form a gel, but
can be used as a thickener.
Carrageenan can be used to make frozen desserts, to stabilize ice creams, hot dairy foams, to
make rich mouthfeel custards even with low fat content or eggs, to cover an ingredient with a
gel coat or to make constructed cheese which results in a cheese with the texture of nicely
melted cheese but with the flavor of dry aged cheese.
Carrageenan: Origins

Carrageenans are linear sulfated polysacharrides extracted from certain species of red algae
(seaweed) of the Rodophyceae class. The concentration and composition of carrageenan
found in seaweed varies by the species of plant. For example, some seaweeds may be heavy
in both kappa and iota carrageenans, while others may only contain a small amount of lambda
carrageenan. To extract carrageenan from the raw seaweed, the seaweed is harvested, dried,
and processed.
There are many types of Carrageenan beyond kappa, iota, and lambda, but we only use these
three types in cooking. You may also see these ingredients referred to with their

corresponding Greek lower-case letters: -Carrageenan (kappa), -Carrageenan (iota), Carrageenan (lambda).
The names of Carrageenans refers to the location along the long Carrageenan molecule where
a particular branch of the molecule (in this case, an ester sulfate group) is connected. The
location of this group affects the solubility and gel strength of the Carrageenan. Think of
seaweed and how it can possess many different textures: it does this by mixing up its internal
composition of Carrageenans.
Carrageenan Function

One of the most important properties that truly differentiates carrageenan from other
hydrocolloids is its ability to complex or interact with proteins and is used extensively to
thicken, gel or stabilize dairy based solutions. Carrageenan is not a surfactant, but it will
stabilize existing emulsions. The 3-dimensional network which helps stabilize emulsions also
functions to suspend particles.
Iota Carrageenan is a great thickening and gelling agent mostly used with fruits and dairy to
form a heat-reversible and flexible soft gel. Iota Carrageenan requires calcium ions to
develop a gel and as all carrageenans, it is vegetarian and a great alternative to gelatin. Iota
Carrageenan forms a soft gel, especially in the presence of calcium.
Kappa Carrageenan gels as it reacts with calcium or potassium salts. In the presence of
calcium, Kappa Carrageenan forms stiff and brittle gels. But in the presence of potassium
salts, Kappa Carrageenan forms very firm and elastic gels.
Lambda Carrageenan will not form a gel, but can be used as a thickener.
Readers native to the United States may notice that many heavy cream and yogurt products
available in supermarkets use carrageenan as a thickener. All carrageenans show stabilizing
properties in the presence of milk proteins.
Carrageenan Applications

Iota Carrageenan is great to make frozen desserts, to stabilize ice creams and hot dairy foams
such as our Gruyere Hot Foam (shown below with egg yolk croquettes) and to make rich
mouthfeel custards even with low fat content or eggs.

Kappa Carrageenan rapid setting allows you to cover an ingredient with a gel. Just dip it in
the hot kappa carrageenan solution and as you remove it and cools down it will form a thin
brittle gel coat around the ingredient. The solution needs to contain calcium or potassium for
Kappa to gel. The "Liquorice All Sorts" recipe shows how to coat a sorbet with a liquorice
gel as shown in the picture below.

Iota and Kappa are frequently used together to adjust the resulting texture and mouthfeel. For
example, a combination of Iota and Kappa can be used to make what is called a constructed
cheese which results in a cheese with the texture of nicely melted cheese but with the flavor
of dry aged cheese. Dry aged cheeses don't melt well and break into fat and chunks but
carrageenans can stabilize the emulsion and solve the problem.
In the "Peruvian Inspired Filet Mignon with a Japanese Twist", we show how to make a
smoked gouda custard using a combination of Iota and Kappa as shown in the picture below.

View recipes with Iota Carrageenan

View recipes with Kappa Carrageenan
Carrageenan Properties

Temperature (gels and melts): Carrageenan gels are thermo-reversible. Depending on the
concentration of carrageenans used and the presence of cations, the gelling/melting
temperature ranges between approximately 104F/40C and 158F/70C.
Texture: Iota forms soft and elastic gel in conjunction with calcium salts, like calcium
chloride, calcium lactate, and calcium lactate gluconate. In the presence of calcium, Kappa
Carrageenan forms stiff and brittle gels. But in the presence of potassium salts, Kappa
Carrageenan forms very firm and elastic gels. Combine the two to make small changes to
texture.
Appearance: Kappa Carrageenan gels are slightly turbid (cloudy). Iota Carrageenan gels are
clear.
Flavor release: Excellent, for a hard gel.

Mouthfeel: Iota Carrageenan has been described as providing a "melt-in-your-mouth"

sensation, while Kappa Carrageenan, depending on concentration, ranges from soft and brittle
(tofu) to hard and brittle (cucumber) textures.
Freeze / Thaw stable: Kappa is not stable, syneresis caused by freezing. Iota Carrageenan is
stable.
Syneresis (weeping): Kappa carrageenan does have syneresis, especially in low
concentrations. Iota Carrageenan forms gels without syneresis.
Shearing: Kappa Carrageenan forms shear-thinning gel, which means a Carrageenan gel can
be blended into a fluid gel or extruded as a foam. Stirring a Iota Carrageenan preparation will
prevent the forming of a gel, but if let to rest, the broken gel will form again.
Interactions and Tolerance of Carrageenan
PH Tolerance: Between 4.0 and 10.0 pH. Poor acid stability. If possible, it is better to add any acidic ingredient
in the preparation after the carrageenan has been dispersed and hydrated.

Sugar Tolerance: Kappa Carrageenan does not hydrate well in the presence of sugar so it is
better to add it after the kappa is completely hydrated.
Ion Sensitive: Both Iota and Kappa Carrageenan form gels in the presence of Calcium.
For Basic Spherification you can use calcium chloride but with Reverse Spherification you
should use Calcium Lactate or Calcium Lactate Gluconate (preferred) for optimal taste.
Kappa Carrageenan also responds to potassium in a similar way to form a gel. As the
concentration of ions increases, dispersion improves, temperature at which carrageenan
dissolves increases, gelling and remelt temperature increases.
Synergies: Interacts with various other hydrocolloids to create new textures. Especially
sensitive to milk proteins; thickens more readily in their presence. Kappa Carrageenan
combined with locust bean gum (try with 60% the weight of Kappa) or Konjac Flour
strengthens the gel and makes it less elastic. Iota carrageenan increases the viscosity of starch
systems by as much as 10 times the viscosity of the starch alone, allowing the use of less
starch to improve texture and flavor release.
How to Use Carrageenan

Concentration Range: Iota Carrageenan thickens at 0.02%-1% concentrations and gels from
1%-1.5%. Kappa Carrageenan thickens from 0.02%-1.5% and gels above 1.5%
concentration. To make an eggless custard or flan, use 0.2% Iota with 0.15% Kappa. For a
cold terrine, use 0.25% of Iota with 0.25% of Kappa. If you want a firm and brittle jelly,
combine 0.2% Kappa with 0.4% Locust Bean Gum. To coat food with a firm gel, combine
0.45% of Iota with 0.35% of Kappa. To thicken a cold dairy sauce, use 0.1% of Iota. To make
a thicker cold fluid with the consistency of pudding, use 0.2% of Kappa with 0.35% Iota.

Keep in mind that these concentrations are just for reference and results will vary depending
the calcium or potassium (for Kappa) content.
Dispersion: Both Iota and Kappa Carrageenan can be dispersed in cold water with the help
of a blender. To facilitate dispersion you can premix the carrageenan with other dry powder
ingredients in the recipe or 3 parts of sugar by weight.
Hydration: Iota and Kappa Carrageenan need to be heated to over 79 C (175 F) to hydrate
and they gel as they cool.
Lambda Carrageenan dissolves readily in cold liquids. To use Lambda Carrageenan, simply
add the powder to the desired liquid and stir or blend to thicken.
Setting: Once dispersed, the carrageenan solution needs to be heated to about 79C / 175F
to be completely hydrated and as it cools down below 45C /113F, it starts to gel. Increasing
the amount of calcium or potassium available will make the gel stronger and allow gels at
higher setting temperatures and lower concentrations.
Stirring a Iota Carrageenan preparation will prevent the forming of a gel, but if let to rest, the
broken gel will form again.
If you've been following along, you'll notice that Carrageenan resembles sodium alginate in
that it gels in the presence of specific ions (calcium and potassium). That means it's indeed
possible to use both Iota and Kappa Carrageenan for reverse spherification. Use these
ingredients at a concentration of 1.5% and a corresponding bath containing either calcium
lactate or potassium phosphate at 5% concentration.
Chemical Reaction

Carrageenan is a high molecular weight polysaccharide made up of repeating galactose units

and 3,6 anhydrogalactose (3,6-AG), both sulfated and nonsulfated. The units are joined by
alternating alpha 1-3 and beta 1-4 glycosidic linkages.
The primary differences which influence the properties of kappa, iota and lambda
carrageenan are the number and position of the ester sulfate groups on the repeating galactose
units. Higher levels of ester sulfate lower the solubility temperature of the carrageenan and
produce lower strength gels, or contribute to gel inhibition (lambda carrageenan).
Upon cooling and in the presence of appropriate cations, kappa and iota carrageenan
polymers align themselves to form individual helices. These helices can further associate with
divalent cations that are present, e.g. calcium, to form a gel matrix.
When Iota Carrageenan gels, the divalent calcium ions help form bonds between the
carrageenan molecules to form helices. The 2-sulfate group on the outside of the iota
carrageenan molecule does not allow the helices to aggregate to the same extent as kappa

carrageenan, but form additional bonds through calcium interactions. The gels are more
elastic, dry and provide excellent freeze/thaw stability.
One of the most important properties that truly differentiates carrageenan from other
hydrocolloids is its ability to complex or interact with proteins. In milk protein systems, at
peripheral locations on the casein micelle there is a concentration of positive charges. This
positive electrostatic charge attracts the negatively-charged sulfate groups of the carrageenan
molecule to form linkages among the dispersed casein micelles. This reaction, in combination
with the normal water gelling capabilities of carrageenan, can increase the gel strength about
10-fold.

Egg White Powder (spray-dried egg whites)

Egg white powder is exactly what it sounds like: dried powdered egg whites that can be used
anywhere normal egg whites would be. The benefits of using egg white powder are: no risks
of being contaminated with salmonella, easy storage and good shelf life, faster since there is
no need to break eggs and separate the egg white, no smelly trash and no waste of egg yolks
when recipe just needs egg whites. For a modernist version with similar properties that is also
vegan, try Versawhip.
Egg White Powder Origin

Powdered egg whites are simply egg whites

that have been dehydrated and ground into a powder. Modern processors spray tiny droplets
of liquid egg whites into a stream of hot air. The air instantly dries the product and the result
is a fine powder without the need of grinding.
Powdered egg whites or egg white powder are also sold as spray-dried egg whites and spraydried albumin. Since egg white is often taken as a supplement, it is also sold as "egg white
protein" or "egg white protein powder," though these products may contain bulking agents or
flavorings besides egg whites.

Egg White Powder Applications

A modernist cuisine application of egg white powder is to make bubbles. Think of soap
bubbles but with an incredible flavor.
Note that in our recipes for cranberry bubbles, lychee bubbles, and coconut bubbles we use
an immersion blender to hydrate the egg white powder. That's because we know we'll be
using the egg white powder to create a foam, so it doesn't matter if we aerate the mixture
while hydrating.
Lychee Bubbles Filled with Sage Vapor on Oysters

Coconut Bubbles, Gruyere and Candied Apricot

Egg whites can be used to form thermoirreversible gels when mixed with other ingredients. A
range of textures are possible, just as with soft-cooked eggs, but precision temperature
control is required.
See our always updated list of recipes using egg white powder.
Egg White Powder Properties

Temperature (gels and melts): egg whites will thicken and form a permanent
(thermoirreversible) gel in the temperature range from 60C/140F to 65C/150F.
Texture: Rehydrated egg whites behave just like normal egg whites, just slightly less gelled
in their uncooked state.
Appearance: Transparent. Turns white when foamed or beaten.

Flavor release: Excellent. Compared to other whipping agents like Versawhip and
methycellulose F50, egg white powder has the best flavor, but it is also harder to use.
Mouthfeel: Forms a light and airy foam in small concentrations after whipping. Forms a
dense, thick foam when used in high concentrations in an ISI whipper.
Freeze / Thaw stable: No.
Syneresis (weeping): Yes, after freezing, and to some degree water may run out of uncooked
egg whites, though this usually isn't a problem. Once cooked, egg white gels hold their water
well.
Shearing: uncooked, quickly forms a stable form. cooked, you get egg salad.
Hysteresis: N/A
Interactions and Tolerances of Egg White Powder

PH Tolerance: Egg whites foam better in slightly acidic conditions.

Other Tolerances: Will form foams in the presence of alcohol, though its unclear how much
alcohol egg whites will tolerate before the foam begins to thin. So yes, you can use it to make
cocktails such as Pisco Sour or Ramos Fizz without salmonella risks.

Synergies with other ingredients: We use xanthan gum to improve the stability of egg
white-based bubbles. Other hydrocolloids could be used to change texture in other ways, but
we know of no specific synergies. The gelling temperature of egg whites changes when
mixed with other ingredients.
How to Use Egg White Powder

There are two basic ways to use egg white powder: (1) rehydration and (2) as a powder.
To rehydrate egg whites, combine 2 tsp. egg white powder with 2 tbsp. warm water to create
roughly 1 oz. of egg white. It can take some time for the mixture to hydrate. Stir gently as
appropriate. Avoid mixing or blending or the egg white will begin to foam. Avoid
overheating, as the egg white can cook.
Powdered egg whites are usually used to stabilize foams. They can also be used to give
texture to baked goods. When used for foams, make sure to hydrate in room-temperature or
warm liquid and then whip as appropriate. It's generally easier to hydrate the egg white
powder in water first. You would use the powder straight in order to create a more
concentrated flavor.

Gelatin (gelatin sheets and gelatin powder)

Gelatin is best known as a plain ingredient found in most home kitchens, but put in the right
hands, it can be used to create fantastic modern dishes. Gelatin is derived from collagen from
animals, usually pork. For a vegetarian alternative use Agar Agar. Gelatin sets when cold
15C/60F and melts at 25C-40C/77F-104F. Gelatin is available as powder, as gelatin
crystals, as convenient gelatin sheets and as cold soluble gelatin powder. In modernist
cuisine, gelatin is used to clarify stocks using the gelatin filtration technique, stabilize foams,
make edible cocktails and much more.
Gelatin Origin

Gelatin is derived from collagen, a key component of connective tissue found in many
animals. Gelatin is produced all around the world and is used for a number of industrial
applications as well as in the food industry.
Most gelatin in the world is produced from pork products. Since some religious do not permit
the consumption of pork, fish has recently been used to produce gelatin as well. For a truly
vegetarian alternative to gelatin, many turn to agar, an algae-based gelling agent.
Gelatin is known by a variety of different brand names around the world.
Gelatin Function

Gelatin is a gelling agent that is very easy to use to make cold gels but it is also used to
stabilize foams.
Gelatin Applications

We've done quite a few recipes with gelatin, showcasing its versatility. Gelatin can make cold
gels, even with alcohol content and can be used to stabilize foams.

Below is a light, airy elderflower foam made with gelatin. You can also make thicker foams
such as this coconut mouse-style foam which contains coconut cream fat but it is stabilized
using gelatin.

Gelatin is also great to make traditional cocktail jellies - yum! Below is The Bramble
Cocktail Gel.

Gelatin is traditionally used to make marshmallows, here's our take on a cocktail

marshmallow, a delicious Pisco Sour Cocktail Marshmallow.

View Gelatin Recipes

Gelatin Properties

Temperature (gels and melts): Will hydrate at 50C/122F, but it's pretty standard to just
boil it. Sets at 15C/60F, but sets much faster chilled, around 1C/34F. Melts between
25C-40C/77F-104F, depending on concentration.
Texture: Forms a brittle, unstable gel.
Appearance: Transparent.
Flavor release: Excellent.
Mouthfeel: Melts in the mouth, which is why flavor release is excellent.

Freeze / Thaw stable: No, syneresis caused by freezing. After defrosting they lose their
smooth consistency and become brittle.
Thermoreversible: Yes
Syneresis (weeping): Yes, both after freezing and at warmer temperatures.
Shearing: Will not form a fluid gel. When blended, the gelatin returns to liquid form and will
slowly re-gel.
Hysteresis: Yes, in the range of temperatures between its setting and melting temperatures
(see above).
Interactions and Tolerance of Gelatin

PH Tolerance: tolerates between 4 and 10 pH.

Other Tolerances: Will gel in the presence of alcohol up to 40%, though gel strength
decreases with increasing alcohol.
Ion Sensitive: no.
Synergies with other ingredients: Transglutaminase will allow heat-stable gelatin gels to be
made. Certain enzymes found in fruits such as pineapple, kiwis, mangoes or papaya will
weaken the protein structures in gelatin gels. You should briefly steam these fruits or pour hot
water over them prior to preparation.
How to Use Gelatin

Gelatin is sold in three primary forms for food applications: sheet gelatin, gelatin crystals,
and powdered gelatin. Powdered gelatin is also available in a cold soluble version (buy cold
soluble gelatin). Sheet gelatin has traditionally been considered of higher quality, but in
reality the strength of the powdered gelatin found in any supermarket rivals the strength of
expensive sheet gelatins. Gelatin sheets are still the preferred gelatin form for most chefs
because sheet gelatin allows for the counting out of sheets rather than weighing powder,
produces a clearer gelled product and has no odor. Sheet gelatin also reduces the chances of
having undissolved granules in the preparation.
The strength (and therefore quality) of gelatin is measured by the Bloom test. This test has
nothing to do with "blooming" gelatin (more on that later) but rather is named after its
inventor, Oscar Bloom. The higher the number, the stronger the gelatin.
For comparison purposes, note that "gold" strength sheet gelatin is 200 bloom, whereas
simple Knox brand powdered gelatin is 225 bloom. With that being said, Knox and other
powdered gelatin producers do not advertise the bloom of their gelatin, as each batch may
vary slightly. So, if you have a particularly precise application, leaf gelatin may be preferred.

Regardless of what gelatin you use, always weigh out the gelatin, since the volumes of sheet,
powdered, and crystals varies. There's no benefit to using higher bloom gelatin besides
increased gel strength. It's perfectly acceptable to use more gelatin of a lesser bloom to
achieve the same effect as using higher-bloom gelatin. Our convenient gelatin sheets have the
same strength as Knox gelatin so you can easily convert from powder to sheets by weighing.
Concentration Range: Gels are formed at concentrations ranging from about 0.5% to 2.0%.
Dispersion: Disperse gelatin into cold water and allow to hydrate for 5 minutes. If using
gelatin sheets, soak them in cold water until soft.
Hydration: The thickened slurry (if using gelatin powder) or squeezed gelatin sheets should
then be added to warm water (never boiling or the gelatin will lose its strength) to fully
hydrate.
Setting: To set a firm gel, chill to refrigerator temperatures. Sets at 15C/60F, but sets much
faster chilled, around 1C/34F.
Special uses: Clarification. It is possible to freeze gelatin and then let it thaw at refrigerator
temperatures to intentionally induce syneresis in order to clarify cloudy liquids. Learn more
about gelatin filtration technique here.
Gelatin has long been traditionally used to thicken stocks and create jellies. It can also be
combined with other hydrocolloids to create unique textures.

Gellan Gum
Gellan Gum is a gelling agent developed specifically for applications where other gelling
agents like agar agar and gelatin are not ideal. There are two types of Gellan Gum: gels made
with Low-Acyl Gellan Gum tend to be brittle and firm, while gels made with High-Acyl
Gellan Gum are flexible and elastic. The two types also vary slightly in other ways, and there
is some additional variability in technical characteristics across various brands. The two types
may be mixed together to form unique textures. Gellan is well-known for its use in fluid gels
and can also be used for spherification.

Gellan Origin

Gellan is relatively unique in molecular

gastronomy because it is a highly-engineered ingredient that has only been applied to the
food industry from the early 1990s.
Gellan is created by the bacteria Pseudomonas elodea or Sphingomonas elodea. It was first
discovered in the labs of Merck and Co., under the Kelco division, in 1978. It was approved
for food use in 1992 by the US FDA. Today, C.P. Kelco continues to market the product
under a variety of brand names.
Technically, Gellan is a microbial exopolysaccharide, though all this really means is that it is
secreted by a microbe (a bacterium) and is a polysaccharide, or a long chain of carbohydratebased molecules, similar to flour or starch. Gellan gum is gaining traction in the food industry
as a replacement for other hydrocolloids and in biological research as a replacement for Agar.

Gellan Function
As a general rule of thumb, you can think of using Gellan as a substitute for agar. The
difference between the two is that Gellan can withstand higher temperatures and produces the
same viscosity at half the concentration of Agar.
Both high-acyl Gellan and low-acyl Gellan can be used for gelling, thickening, and
stabilization, much as other hydrocolloids can. Its special qualities relate to the particular
temperatures it can withstand and the mouthfeel it imparts.

Gellan Applications
Gellan is most often used in molecular gastronomy to create unique textures that can be
served hot and to create a variety of fluid gel textures.
Saffron Tagliatelle of Consomme, is a creation of molecular gastronomy Chef Ferran Adria
and his El Bulli team. It consists of noodle created from unsalted chicken or vegetable broth.
The low-acyl Gellan used in this recipe lets the noodles stay clear and gives an elastic chew.
The picture below shows the Tagliatelle.

When we said that Gellan can withstand high temperatures, we weren't kidding. In this recipe
for Eel and Bone Marrow, Eggplant, and Pickled Vegetables by Chef Dan Hunter of Royal
Mail Restaurant in Dunkeld, Australia, Gellan is used to create an eggplant puree that is then
torched prior to service. Picture below.

The recipe shown above uses gellan to create a fluid gel. A fluid gel is simply a gel that is
blended after it has already set. With some hydrocolloids, if you blend a gel after it has
already set, it reverts to a liquid. Gellan gels will not turn into liquids, but will still be
malleable after blending. In the below example, Blackberry in Textures by Chef Russell
Karath, Gellan is combined with blackberry puree, allowed to set, then blended to create a
fluid gel that can be spooned beautifully for final presentation.

View recipes with Gellan

Gellan Properties
It's important to note here that the sources we used for some of the numbers below were often
contradictory on the exact properties of Gellan. This is most likely due to the variability in
products that are labeled Gellan and have been specifically engineered for certain properties.
Know that your particular use of Gellan may not follow these parameters exactly.
Temperature (High Acyl): Hydrates at 185F/85C, Gels from 158-176F/70-80C, Melts
from 160-167F/71-75C
Temperature (Low Acyl): Hydrates between 167-203F/75-95C, Gels from 50-122F/1050C, Melts from 176-284F/80-140C
The reason the temperatures vary is because the exact temperature will depend on
concentration of Gellan used.
Texture: Low-acyl Gellan is generally considered brittle while high-acyl Gellan is more
elastic. It is possible to combine the two to create the exact desired texture.
Appearance: High-acyl Gellan is opaque, low-acyl Gellan is clear.
Flavor release: Good, for both varieties.
Mouthfeel: Both have a clean mouthfeel; low-acyl Gellan has been described as "creamy" as
well.

Freeze / Thaw stable: High-acyl Gellan is freeze/thaw stable. Low-acyl Gellan is not.
Syneresis (weeping): Generally not.
Shearing: Creates a shear-thinned gel, otherwise known as a fluid gel.
Hysteresis: No.

Interactions and Tolerance of Gellan

PH Tolerance: Stable between 3.0 and 10.0 pH.
Other Tolerances: High-acyl Gellan will tolerate up to 50% alcohol.
Synergies with other ingredients: The gelling of low-acyl Gellan is promoted by calcium,
magnesium, sodium, and potassium ions.

How to use Gellan

Concentration Range: 0.2-1.0% for most applications. Twice as viscous as Agar at equal
concentrations.
Dispersion: Gellan will disperse in cold water, but dispersion is aided by the use of warm to
hot water, sugar, alcohol, or glycerin.
Hydration: Happens at around 194F/90C. Can be hydrated at low pH, around 3.0 or 4.0,
which is unique amongst hydrocolloids.
Setting: Sets rapidly at relatively warm temperatures (see above for exact numbers).
Special uses: Spherification
Low-acyl Gellan can be used instead of sodium alginate for spherification and reverse
spherification due to its sensitivity to calcium ions.

Glycerin Flakes (glice, fatty acid ester, mono & diglycerides)

Glycerin flakes are a great surfactant emulsifier to integrate a watery solution into a fatty
solution and to thicken oils. Glycerin flakes are used in molecular gastronomy to create oil
foams, olive oil butter, vinaigrette and other preparations which combine both oil and
water. Since glycerin flakes are an emulsifier similar to oil, they cannot be dissolved in water.
Glycerin Flakes need to be dissolved in a fatty medium first and then they can me mixed with
the watery medium to obtain a smooth and perfect emulsion. With glycerin flakes you can
easily create new textures and presentations that will surprise your diners with very little
effort.
Glycerin Flakes Origin

Glycerin flakes are a powerful surfactant emulsifier composed of monoglyceride and

diglyceride derived from the fats obtained from glycerin and fatty acids. Despite the name, it
does not actually contain any glycerin. Glycerin flakes are a fatty acid ester, indissoluble in
water.
Glycerin Flakes Function

Glycerin Flakes are used in molecular gastronomy to emulsify water and oil, as well as to
thicken oil to make foams and "butter".
Glycerin Flakes Applications

With glycerin flakes you can make a light and velvety oil foam using an iSi Whip. A classic
recipe is the olive oil foam but you can also make a wide variety of foams using nut oils such
as peanut or hazelnut, sesame oil, flavored oils, rendered fat from bacon, chicken, Parmesan
cheese or you can also make your own infused oil such as the miso oil foam in "Clear Canap
Asparagus, Miso Foam, Malt Crumble" shown below.

Glycerin flakes are also great to make a healthy olive oil butter with a unique flavor. Below is
the "Olive Oil Butter and Balsamic Vinegar Gel" recipe from Chef Michael Elfwing.

And as we explained previously, a great application of glycerin flakes is to create an

emulsification of oil and water such as in this black olive emulsion made with black olive
water and black olive fat. Below are the Mango and Black Olive Discs with the glycerin
flakes emulsion.

View all Glycerin Flakes Recipes

How to Use Glycerin Flakes

Concentration Range: 0.5-3.5%. For oil foams with iSi Whip use 3.5%.

As an emulsifier which is similar to oil, glycerin flakes cannot be added directly to water.
Glycerin flakes are a fatty acid ester, indissoluble in water. Due to this, glycerin flakes must
first be dissolved in oil heated to 60C (140F) before being added to water. The oil/glycerin
mixture added to a watery medium must be integrated slowly for the emulsion to work.

Guar Gum (guaran)

Guar gum is a hydrocolloid particularly useful for making thick pastes without forming a gel
and for keeping water bound in a sauce or emulsion. Guar gum can be used for thickening
cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer. Guar gum
can be used for cottage cheese, sauces, soups and frozen desserts. Guar gum is also a good
source of fiber with 80
% soluble dietary fiber on a dry weight basis.

Guar Gum Origin

Guar gum is typically milled from the endosperm of the guar bean (left picture). The final
powder is a type of carbohydrate called a galactomannan.
The beans are sourced from India and India continues to be a major supplier for the world's
guar gum. Guar gum is used commercially primarily in food industry because it thickens in
small amounts and is available for low prices.
Guar gum is also known as guaran.

Guar Gum Applications

Guar gum can be used for thickening cold and hot liquids, to make hot gels, light foams and
as an emulsion stabilizer. For general thickening, you could use guar gum in place of xanthan
gum or in combination with it, but xanthan gum works more quickly.
But, guar gum outshines xanthan in two other ways. First, guar gum in large concentrations
develops more of a sticky texture than xanthan's distinctive and undesirable "snotty" texture.
Second, guar gum strongly binds water, which means that it helps to prevent syneresis (the
separation of liquid water out of a sauce or emulsion).
Guar gum is often used in ice creams to improve texture and in gluten-free baking to provide
some of the structure that is lost when gluten is removed. Guar can be used to make
dondurma, a traditional "chewy" Turkish ice cream.
In our recipe Oyster with Parsley Champagne we use guar gum in combination with xanthan
gum to make a fluid of apple juice and olive oil.

Guar Gum Properties

Temperature: Disperses and hydrates in hot or cold water.
Texture/mouthfeel: Thick sticky paste, similar to locust bean gum, a close cousin.

Appearance: Opaque, not suitable for clear liquids.

Flavor release: Unknown. Some users of guar gum describe it as having an undesirable
"bean-y" flavor, though this flavor appears to depend on the particular brand of guar gum
being used.
Freeze / Thaw stable: Unknown
Syneresis (weeping): Not directly relevant, since guar gum does not form a gel, but it does
help prevent syneresis in other products.

Interaction and Tolerance of Guar Gum

PH Tolerance: Viscosity decreases with lower pH, though guar will function in the 4-10 pH
range.
Other Tolerances: We've seen some sources say guar does not tolerate alcohol well, but we
haven't tested this.
Synergies with other ingredients: Has synergistic effects with locust bean gum and sodium
alginate. May be synergistic with xanthan. Use together with Xanthan for thicker results
(0.5% Guar Gum / 0.35% Xanthan Gum) in applications such as soups that do not require
clear results.

How to Use Guar Gum

Concentration Range: For lightly thickening cold liquids that are not clear such as flavored
milks, use 0.35% guar gum. Use together with Xanthan for thicker results (0.5% Guar Gum /
0.35% Xanthan Gum) in applications such as hot soups and coating sauces that do not require
clear results. For hot gels such as a terrine that can be cut, use 0.2% Guar Gum with 0.4%
Agar Agar. As an emulsion stabilizer for cold and hot applications use guar gum in the range
0.1-0.6%. To make a light foam with coarse bubbles such as a dairy-free milk shake use
0.15% guar gum with 0.25% xanthan gum.
Dispersion: Like xanthan gum, guar gum disperses readily into both cold and hot water. To
avoid clumps, add the gum to a small amount of cold water and form a slurry as you would
with cord starch. If you are having trouble with clumps or the mixture becomes to thick, you
can add some sugar or alcohol to help the guar gum disperse.
Hydration: Guar gum will hydrate in cold water, but expect the viscosity to increase over the
course of several hours. Hot water accelerates hydration, much like xanthan gum. Several
companies make versions of fast-hydrating or pre-hydrated guar gum that will reduce
hydration times.
Kuzu Root Starch Origin

The Kuzu Root Starch is extracted from the

roots of the kuzu or kudzu plant. The kuzu (Pueraia lobata) plant is a prolific, tough, fibrous
vine with heart-shaped leaves that has been used as a food in China for more than 2,000
years. In Japan, kuzu has been praised in poetry and considered a healthy food and ideal
thickener for over 1000 years. Kudzu roots are among the largest in the world, ranging in
length from three to seven feet and weighing between 200 to over 400 pounds. Traditionally
the leaves, seeds, flowers and roots were used in making vegetable dishes, noodles,
dumplings, beverages, desserts and pickles. The vines were used to weave baskets and in
making clothing, fishing line, and paper.
The process of making kuzu root starch is usually very artisan. Kuzu wild roots are harvested
when the sap gathers in the root, carried down from the mountains on backpacks and cleaned.
Each root is hand-cut into chunks that are crushed into fibers, soaked and rinsed, creating a
thick paste. The kudzu paste is repeatedly washed and filtered in cold mountain spring water
until it becomes a pure white starch. The kuzu starch is then allowed to dry naturally for 90
days, crushed into small chunks and packed.
The kuzu plant is sometimes known as Japanese arrowroot. But kudzu root starch should not
be confused with arrowroot starch. While both kuzu and arrowroot starches are made by a
simple, natural process, Kuzu is far superior in jelling strength, taste, texture, and healing
qualities. Corn starch, in particular, is not recommended because it is highly processed and

treated with chemical bleaches and toxic extracting agents. Potato starch is also massproduced, and chemicals are used to accelerate the extraction process.
Kuzu Root Starch Function

Kudzu root starch is an exceptional thickener

that can be used like corn starch but it is unprocessed and is far superior in jelling strength,
taste, and texture. Kuzu is a superior quality starch with a smooth texture, neutral flavour and
translucent results.
Kuzu has been valued for centuries as a starch that is soothing and easy to digest. According
to Subhuti Dharmananda, Ph.D., director of the Institute for Traditional Medicine and
Preventive Health Care in Portland, Oregon, kuzu contains a very high concentration of
flavonoids, which are responsible for its strong medicinal effect on the digestive and
circulatory systems. Flavonoids, which occur naturally in kuzu and other plants, are known to
be antioxidants. However, they also have the ability to inhibit the contraction of smooth
muscle tissue, thereby increasing blood flow and relieving cramping in the intestines. Kuzu is
also believed to suppress a desire for alcohol.
Kuzu Root Starch Applications

Kudzu has been used for centuries in East Asia to make herbal teas and tinctures. In Japan,
the plant is known as kuzu and the starch named kuzuko. Kuzuko is used in dishes
including kuzumochi, mizu manj, and kuzuyu. Kuzu is also used to prepare delicious
vegetable dishes such as Lo Mein, Chow Mein, sweet and sour vegetables, and glazed
vegetables.
In traditional cooking, kuzu is an ideal thickener for soups and stews, sweet and savoury
sauces, glazes, pie fillings, puddings, custards and many desserts. It produces bright,
translucent sauces, adds a shiny gloss to soups, and provides a smooth texture for sauces and
gravies with no starchy or interfering taste. In Vietnam, kudzu is dissolved as a beverage,
drunk with pomelo oil. Kuzu root starch can also be used to obtain a light and crisp coating
when deep-frying, in icings, shortcake toppings and pie fillings.

A fantastic application of kuzu in modernist cuisine by Chef Ferran Adria is to make olive oil
chips and other flavored glasses and translucent chips. Below is the Olive Oil Chip.

View recipes with Kuzu

Kuzu Root Starch Properties

Temperature (gels and melts): not heat sensitive.

Texture: gelatinous.
Appearance: clear.
Flavor release: excellent, has neutral flavor.
Mouthfeel: smooth and gelatinous.
Freeze / Thaw stable: No, syneresis caused by freezing.
How to use Kuzu Root Starch

Concentration Range: Use 2% for broths, 5%-7% for glazes, 12% for dense puddings and
tofu, 8% for dehydrated crunchy films.

Dispersion: For most preparations, completely dissolve the measured amount of Kuzu in a
little cold water, then add it to the other ingredients near the end of cooking time.
Hydration: Gently bring the mixture to a simmer, stirring constantly while the Kuzu thickens
and becomes translucent.
Special uses: crunchy films.