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Molecular Gastronomy

Spherification of juicesMolecular Gastronomy, also known as Culinary Physics and Experimental Cuisine, seeks to utilize chemical properties of food and additives to alter the appearance and the texture of food.

Application TableClick for PDF Biozoon Ingredients Applications
Texture characteristics, gelling capacity,
combinatory effects, stability, devices, and more
Click for PDF Chart for converting from Texturas to Biozoon TexturePro
plus Troubleshooting Tips


Ingredients for Molecular Gastronomy

Molecule-R Popping Sugar

Molecule-R Popping Sugar - 80g
Popping Sugar

1.2 Lbs (550 g)
29.99 #66267

2.8 Oz (80 g)
7.49 #66266
Molecule-R Popping SugarLarge granules
This carbonated sugar is an innovative fun ingredient to use as topping or filling in chocolates, desserts and ice creams.
Popping Chocolate Recipe Popping Chocolate Recipe
Molecule-R Maltodextrin Molecule-R

.75 lbs (340 g)
Tapioca Maltodextrin

Unsweet sugar, used as an aroma carrier, in the form of a tasty powder that can be sprinkled over foods. Will turn any fatty liquid such as oil, bacon fat or melted chocolate into powder.
Molecule-R Agar-Agar Molecule-R

1 box of 10 sachets (net Wt. 20g)
Replenishes the R-Evolution kit

Natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies.
Molecule-R Calcium Lactate Molecule-R
Calcium Lactate

1 box of 10 sachets (net Wt. 50g)
Replenishes the R-Evolution kit

Calcium salt used with sodium alginate in the process of spherification.
Molecule-R Sodium Alginate Molecule-R
Sodium Alginate

1 box of 10 sachets (net Wt. 20g)
Replenishes the R-Evolution kit

Natural gelling agent extracted from brown algae often combined with a calcium salt in the process of spherification.
Molecule-R Soy Lecithin Molecule-R
Soy Lecithin

1 box of 10 sachets (net Wt. 20g)
Replenishes the R-Evolution kit

Natural emulsifier extracted from soybean, often used to change watery solutions in airy foams.
[Read More]
250 g Can

Transforms liquids into stable, airy foams which last a long time.
When heated, it forms solid gels to produce, for example, delicate films.

Example: Transform soup, juice or other liquid into creamy froths.
[Read More]
[Read More]
300 g Can

Flavorless, it absorbs any liquid, making it solid. Dissolves in the mouth.

Example: Solid coffee, solid orange juice, solid olive oil, etc.
[Read More]
Spuma Instant
[Read More]
Spuma Instant
110 g Can

Make creamy foams with almost any type of food.

Examples: Fruit foam, beef stock foam, carrot mousse.
[Read More]
[Read More]
(Fast Hydrating)
180 g Can

Thickener and stabilizer for viscuous sauces.

Example: Solidify dressings, sauces, beverages, dairy, and fruit.
[Read More]


Tools for Molecular Gastronomy

Caviar Box for Molecular Gastronomy

Caviar Box Detail for Molecular Gastronomy
Caviar Box for Molecular Gastronomy

96-pipette box,
Graduated syringe pump,
Liquid pumps through sealed box into pipette ends, creating drops that become spheres when they drop into the solution.
CocktailPro Molecular Gastronomy Set
[Read More]
Biozoon CocktailPro Molecular Gastronomy Set

Molecular cocktail book with 50 cocktail recipes from professionals, for the beginners and the advanced
Agazoon, 55g
Algizoon, 60g
Calazoon, 75g
Celluzoon, 45g
Xanthazoon, 65g
Illuzoon, 4g
Locuzoon, 5g
Drop spoon, measuring jug, and pipette
[Read More]
Cuisine R-Evolution New Generation Kit

Cuisine R-Evolution New Generation Kit
Cuisine R-Evolution New Generation Kit

5 sachets each of:
- Agar Agar (net 10g)
- Calcium Lactate (net 25g)
- Sodium Alginate (net 10g)
- Soy Lecithin (net 10g)
3 pipettes
1 slotted spoon
1 measuring spoon
1 food grade syringe
2 silicone tubes
1 silicone half sphere mold (6 cav)
1 DVD with 50 recipes
Molecule-R Cocktail R-Evolution Molecular Mixology Kit Molecule-R
Cocktail R-Evolution Molecular Mixology Kit

• 10 sachets of 5 additives:
Cold soluble gelatin (40g)
Sodium alginate (20g)
Calcium lactate (50g)
Soy lecithin (20g)
Xanthan gum (10g)
• 3 essential tools:
1 Slotted spoon
1 Set of measuring spoons
5 Pipettes
• A DVD of 30 step-by-step recipes
Molecular Gastronomy by Molecule-R Molecular Gastronomy by Molecule-R

(List Price 24.99)
40 recipes well explained and amply illustrated
160 pages
Hardcover 8.5x10.5" format


More Tools

Espuma Donato DiGiacomo cream whipper, 1 pint white  KitchenAid 3-speed hand blender  SousVide Supreme Demi water oven  VacMaster Pro110 Vacuum Packaging System
Salter electronic diet scale  Waring Pro Food Dehydrator DHR30  Big Digit 100-Minute electronic timer  Liss Mesh Glass Soda Siphon  half sphere silicone mold, 1"



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Kitchen Shop
1006 S. Ninth St.
Philadelphia PA

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