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Molecular Gastronomy

The Red Spoon Company Molecular Gastronomy range are ingredients commonly used in the art of "Molecular Gastronomy" or progressive cooking.

Displaying 1 to 10 (of 14 products)

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Product Image	Item Name-	Price
	Sodium Alginate 250g Sodium Alginate a natural product with the chemical formula Na C6 H7 O6, is derived from the cell walls of brown algae. It is used in the food...	$22.50 Add:
	Calcium Chloride 250g CALCIUM CHLORIDE WILL BE BACK IN STOCK ON MONDAY 22ND FEBRUARY. ORDERS PLACED BEFORE THEN WILL BE SHIPPED WHEN THE NEW STOCK ARRIVES. Calcium...	$10.00 Add:
	Sodium Citrate 250g Sodium Citrate is a saline like compound and slightly tart in flavour. Sodium citrate is used for flavour or as a preservative and acidity...	$10.00 Add:
	Calcium Lactate 150g Calcium Lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. In Molecular Gastronomy it is used as a...	$12.00 Add:
	Lecithin 180g Lecithin was first discovered by the French scientist Maurice Gobley in 1805 who named it "lekithos" after the Greek word for "egg yolk". At the...	$11.25 Add:
	Xanthan Gum 200g Xanthan gum, also known as E415 was first discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture....	$22.00 Add:
	Maltodextrin 180g Maltodextrin is a carbohydrate produced by the hydrolysis of starch, in this case tapioca. It has the ability to thicken and stabilise fatty...	$9.00 Add:
	Isomalt 250g Isomalt has the same physical properties of regular sugar, but with half the calories and is primarily used a sugar substitute. One of the many sugar...	$12.00 Add:
	Agar Powder 200g Agar agar is a gelatinous substance derived from seaweed and is widely used as a vegetarian alternative to animal based gelatines and for its amazing...	$28.90 Add:
	TG - Meat Glue 75g Transglutaminase (TG) or Meat Glue as it is referred to by many chefs is a naturally occurring enzyme produced by fermentation that links proteins...	$24.50 Add:

Displaying 1 to 10 (of 14 products)

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New Products For September - Molecular Gastronomy

Xanthan Gum 200g

Xanthan gum, also known as E415 was first discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture. A...

$22.00

Spherification Starter Pack

Our spherification starter pack contains: 250g Sodium Alginate 250g Calcium Chloride 250g Sodium Citrate All the essential ingre...

$42.50 $34.00
Save: 20% off

Lecithin 180g

Lecithin was first discovered by the French scientist Maurice Gobley in 1805 who named it "lekithos" after the Greek word for "egg yolk". At the time,...

$11.25

Creation Pack

This is our complete Molecular Range of products and contains everything you need for the production of spheres, ravioli, foams, airs, oil based powde...

$137.65 $110.12
Save: 20% off

Calcium Lactate 150g

Calcium Lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. In Molecular Gastronomy it is used as a solidifier...

$12.00

Maltodextrin 180g

Maltodextrin is a carbohydrate produced by the hydrolysis of starch, in this case tapioca. It has the ability to thicken and stabilise fatty compounds...

$9.00

Isomalt 250g

Isomalt has the same physical properties of regular sugar, but with half the calories and is primarily used a sugar substitute. One of the many sugar ...

$12.00

Calcium Gluconate 180g

...

Agar Powder 200g

Agar agar is a gelatinous substance derived from seaweed and is widely used as a vegetarian alternative to animal based gelatines and for its amazing ...

$28.90

Monthly Specials For September