A Chef's Guide to Gelling, Thickening, and Emulsifying Agents.pdf
One prominent aspect of molecular gastronomy is the modern chef's use of hydrocolloids such as gelling, thickening, and emulsifying agents in the creation of unique dishes. This new work from famed chef Ferran Adria's Alicia Foundation provides a trove of scientific information on a variety of popularly used hydrocolloids in a reader-friendly format. Topics include, for example, the behavior of agar-agar gel in water and how that behavior changes when sugar, salt, lemon juice, or olive oil is introduced into the mix. The book also provides a number of recipes for the various hydrocolloids.
Gelling Agents General Properties of Gelling Agents Gelatin Agar-Agar Carrageenan Kappa Carrageenan Iota Pectins Gellan Gum Celuloses (Mc) Others Thickening Agents General Properties of Thickening Agents Starches Xanthan Gum Locus Bean Gum Guar Gum Tara Gum Others Emulsifiers General Properties of Emulsifiers Lecitine Sucroester Monodiglicerids Others