A white powder derived from red algae used to thicken, gel, emulsify, and stabilize. It is a natural vegetable gelatin counterpart. Creates firm, brittle gel and is the core ingredient to making fluids gels. Tolerates salt, sugar, alcohol and acid environments. Sets at 35°- 45°C. Melts again at 85°C. Agar is used in Asian desserts and can also be used in jellies, puddings and custards. It can be used as a stabilizer for whipped cream or meringue toppings. 

Ascorbic Acid is not vitamin C. It is a white powder derived from glucose that is used as a vitamin C additive and antioxidant preservative, Ascorbic Acid is frequently found in jellies, juices, baked goods, and dried fruit. It is used in canning fruits and vegetables to increase acidity. Ascorbic Acid prevents discolouring and can be added to green vegetables to ensure a vibrant colour after processing. It is also used in bread baking to strengthen gluten during long fermentations. 

Calcium Chloride product is made of white granules which, when used at 0.6% in water, create a stabilizing bath for the sodium alginate, allowing spherification. 

Calcium lactate gluconate is ideal for molecular gastronomy Reverse Spherification. It's a white powder that is rich in calcium salts. It is flavourless, soluble in cold liquids, and can be used with acids, high alcohol or fatty mediums. Calcium Lactate Gluconate can be used with many mediums and is particularly well-suited to liquids with high calcium or alcohol content making it perfect for cocktails or dairy products such as milk or yogurt. It forms a thicker membrane enabling better handling and storage. 

Powder made from citrus pulp is most commonly used to manage moisture and enhance texture in prepared foods. It can serve as a partial oil replacement or be used to stabilize dairy products. 

If you're into sprouting then you're already familiar with Citric Acid (anhydrous), a natural preservative typically found in citrus fruits such as lemons and limes. A white crystalline powder that acts as a natural preservative and also produces a sour taste in foods, Citric Acid is added to ice cream as an emulsifying agent. It can be used with sugar when making caramel to prevent crystallization, or can be used in recipes in place of lemon juice. Citric Acid helps to create the fizz in carbonated beverages and is used in canning to increase the acidity content in ingredients such as tomatoes. 

Ensure a silky smooth texture for your ice cream with this magical powder. In addition to increasing volume, it will improve mouthfeel and slow melting.

Ice Cream Stabilizer maintains creaminess and consistency, minimizing the size of ice crystals. The easy addition of this powder can make all the difference.

Mix with dry ingredients or create a small slurry using some of the base liquid. Once dissolved, stir into the remaining base and shake thoroughly. The base should be heated to 180° F to pasteurize.

Let stand in refrigerator for 4 hours or up to 12 hours. 

Ensure a silky smooth texture for your Sorbet with this magic powder. In addition to increasing volume, it will improve mouthfeel and slow melting. 

Sorbet Stabilizer maintains smoothness and consistency, minimizing the size of ice crystals. You only need a small amount (3 to 5g of powder) to enhance 1L of Sorbet. The easy addition of this powder can make all the difference.

It is best to mix it dry with sugar, then add it to the mixture under strong agitation. The stabilizer dissolves completely during pasteurization. 

A food starch derived from corn that gives added crispness to batters and breaded applications. 

Forms opaque, elastic gels. Extremely effective at low use levels in forming gels. Gellan Gum is fine mesh, high acyl gellan, which forms soft, elastic, non-brittle gels. It is soluble in hot water and is thermo-reversible. 

Gellan Gum F is a low acyl gelling agent that can be used alone or in combination with other products to produce a wide variety of interesting textures. Gellan gum is a type of hydrocolloid created from the microorganism Sphingomonas elodea. It is a water-soluble polysaccharide produced through fermentation. This gelling agent can be used alone or in combination with other starches and hydrocolloids products to produce a wide variety of interesting textures. Blend with Gellan LT100 to reduce brittleness. pH level must be above 4 for gellation.  

A natural, gluten-free emulsifier and stabiliser used as a thickener. Guar Gum is processed from the guar plant and has no other ingredients. Guar Gum is a fine off-white powder made from ground guar beans and is an economical food thickener because only a small amount is needed, unlike thickeners like cornstarch. It prevents the formation of ice crystals, is freeze-thaw stable, and gives ice cream a smooth, creamy mouthfeel. In pastry, it prevents fruit fillings from weeping and can replace wheat flour in gluten-free bread. 

Malic acid, derived from unripe fruit, produces the characteristic sour flavour in green apples, cherries, grapes, and rhubarb. Malic Acid is what gives extreme sour candies their strong flavour and tartness in salt & vinegar chips. 

High methylester content apple pectin stabilized with dextrose is perfect for candy making. Creates a thick jel that slowly sets making it ideal for gummies, and pate de fruit. 

Lemons, grapefruit, and oranges contain the most natural pectin. Citrus pectin can gel in the presence of calcium ions, requiring less sugar and acid. Ideal for low-sugar or sugar-free jams and jellies. 

For brining any type of meat requiring cooking, smoking or canning. One teaspoon treats 5 lbs of meat.

Brining salt based on salt and sodium nitrite. It is used for brining meats that will require further cooking. Brining is used to prevent botulism, preserve food from rapid spoilage, and give more flavor and a better appearance to the finished product. It is often referred to by the synonyms Prague Powder #1 or Insta-cure #1.

A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite and then to nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%). 4 oz. Of Insta Cure will process approximately 120 lbs. Of meat. 

Sodium Alginate is an algae gelling agent used with calcium chloride to create spherification. Used as a thickening & anti-settling agent in ice creams, yogurt, cream, cheese & salad dressings. 

Like citric acid, sodium citrate has a sour taste, as well as having a salty taste, like other salts. That's why it is commonly known as "sour salt". Sodium Citrate is the ingredient that gives club soda and many lemon-lime soft drinks their distinct flavour. It is used as a food additive for flavour and preservation qualities. It reduces the acidity in foods and is used in the modernist kitchen with acidic ingredients in the process of spherification. Sodium Citrate can also stabilize emulsified fat. Dihydrate type. 

A sequestrant which allows gelling agents to be hydrated at much lower temperatures. No taste at the concentrations used for gel hydration. 

Derived from glucose, Sorbitol Powder is a sugar substitute used frequently to sweeten diet soda, ice cream, chewing gum, mints, and cough syrups. 

Emulsifying agent that helps fat and water stay together. Natural phospholipid from soybean, Soy Lecithin is partially water-soluble, often used in chocolate, cheese, margarine, and salad dressing. 

Convert liquids with high fat content into powder. Flavorless powder derived from cassava root used to absorb and thicken fat. Tapioca Maltodextrin is used to create powders from ingredients such as truffle oil, extra virgin olive oil, Nutella, caramel, and peanut butter. It is used as a fat replacer in desserts, cheeses, dressings, and sauces. 

Tartaric Acid is the primary acid found in fruits such as oranges, lemons and pineapples. It's frequently used as a leavener in baking, particularly when combined with baking soda. Tartaric Acid has an intensely sour and tart flavour and is used as an antioxidant as well as to flavour foods and beverages. Tartaric Acid is an ingredient in cream of tartar. It is often used in the preparation of cordials, syrups and confectionery. 

Flavorless Ultra-Tex 3 produces a smooth glossy texture with a rich creamy taste. Can thicken without the application of heat. 

Made from waxy maize, flavorless Ultra Tex 4 increases cold temperature stability for refrigerated and frozen products. Suitable for intense heating or low pH conditions. 

Used to dry thickened liquids to a crisp transparent sheet. Excellent for use with high acidic liquids. 

Made from Tapioca, Ultrasperse 3 is a fine white powder used as a thickening agent that is a natural, cold water swelling starch. It disperses quickly and completely and gives sheen and clarity to finished products. It is a very stable starch and works well with high-acid ingredients and with heat. The qualities imparted by Ultrasperse 3 do not deteriorate when a product is frozen and thawed. The creamy mouth-feel and clean flavour make it suitable for use in instant soups, sauces and gravies. 

Derived from waxy maize, suited for food preparations subjected to severe processing like microwaving or milling. Excellent dispersibility and imparts superior sheen, clarity, and smoothness. Refrigerated and frozen food cold temperature storage stable. 

Modified soy protein used to replace egg whites or gelatin in foam recipes by hydrating with water. Can use for cold or hot foams. 

An important additive used in applications from food manufacturing, modernist cuisine, and gluten-free baking. Xanthan gum is a light beige, talcum-like powder made from simple fermented sugars that won't alter the taste or colour of food. It's soluble in hot and cold water and is heat and pH stable. In food manufacturing, it's used to emulsify salad dressing, so herbs and spices remain suspended, and to thicken products containing vinegar or alcohol. In modernist cuisine, it's used in the process of spherification, and in gluten-free baking, it gives bread and baked goods structure.