Thickening and Gelling Agents for Food


When I started WILLPOWDER, it was for the purpose of making “molecular gastronomy” (whatever that means) accessible. By providing small quantities of hard to find industrial thickeners and rare flavors, we have been able to service a great number of home and professional chefs. The most common question I receive is, “Isn’t there a book that explains what some of these things are and how to use them?” Well yes, there is. Imeson’s classic edition is without par in its thorough description and analyses of the most commonly used thickening and gelling agents. Here is your key to the kingdom of ingredient knowledge…

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