Category:Molecular gastronomy ingredients

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Ferran Adria's Modernist Cuisine ingredient containers are much bigger than you would think from any marketing material (600g)

Where can I buy additives?

Agar-agar, gelatine, pectin and xanthan gum can be obtained in supermarkets or some delis. I suspect that the remaining additives can only be bought from specialist suppliers. In the UK, I would recommend Cream Supplies in Portsmouth (which sells the Special Ingredients and the El Bullí Texturas range) and for the USA I suggest you try Modernist Cuisine's online shop. If you are considering buying a product from the El Bullí Texturas range, take a look at our Sodium citrate article, you will be amazed how much you get for your money!

If you are unsure whether you wish to experiment with molecular gastronomy, I would suggest you buy a small kit. The one produced by Molecule-R of Canada, is available in the UK from Amazon and Lakeland and contains sachets of four basic additives and some utensils. It also comes with an instruction leaflet and a DVD.

Additives used in molecular gastronomy

For many techniques, the use of additives is necessary. Some of these are natural and others less so. If you click on the links, you will be able to find out more about each additive and whether it is natural or not.