Emulsifiers | Molecular Additives (50G)
A food emulsifier, also called an emulgent, is a surface-active agent which acts as a border between two immiscible liquids such as oil and water. This allows them to be blended into stable emulsions. Emulsifiers also reduce stickiness, control crystallization and prevent separation.
Xanthan gum is a sugar-like compound made by mixing aged (fermented) sugars with a particular bacteria. It is also used to create some medicines, for example for lowering blood sugar and total cholesterol in people with diabetes.
Agar is used for hot or cold gelatins, thickening in caviar sauces, creating cannelloni flavors and fluid gels.
Kappa Carrageenan is used to create firm gels. It is especially effective in gelling dairy-based liquids.
Methylcellulose is used to form the base for hot foams, the glue for cakes, as a fondant hardener and for improving elasticity in breads.
Glycerol Monostearate is used for thickening vinaigrettes and dressings, hot sauces, suspensions, edible papers …