As with many of the other gelling agents within our range Carrageenan is a derivative of red algae. We offer Carrageenan in two forms Iota Carrageenan and Kappa Carrageenan. Carrageenan was discovered in Ireland and has long been used to create creamy textures and in pudding and baby formula.
Similar to to Agar Agar, Carrageenan is a hydrocolloid and as such requires hydration before it becomes active. Carageenan hydrates at temperatures around 70°C and sets at between 40°C-70°C in the case of Iota Carrageenan and between 30°C-60°C in the case of Kappa Carrageenan. Both are thermoreversable, but have very different textures when set.
Iota Carrageenan has a creamy mouth feel and is flexible in the presence of calcium and soft in the absence of calcium.
Kappa Carrageenan is firm when highly concentrated and soft when the concentration is low. In the presents of potassium, the gel is brittle and firm in the absence of potassium.
This adjustability through the addition or subtraction of calcium or potassium makes carrageenan a great stabilizer and can be used to make more consistent textures in food products that contain those ingredients.
Carrageenan is often used in Ice cream, cottage cheese and other dairy products to bring about consistency. In chocolate milk it can be used to suspend the cocoa particles. It is often used in sauces, salad dressings and deserts as it increases viscosity and it can even be used in cured meats to trap moisture and create a juicier texture.
These Canisters are the perfect size and are designed to accompany many of the recipes found in the Molecule-R Cookbook.
Molecule-R is a Canadian company dedicated to bringing Molecular Gastronomy to the home. The company has developed a range of products including everything that both the curious chef and regular foodie need to give molecular gastronomy a try and impress friends, family and customers, be it additives, specialized tools or recipes.
More broadly speaking, Molecule-R aims to facilitate public engagement in the modernist cooking experience. New technologies are now more integrated into the world of arts than ever before. Multimedia displays are set up in sculptures and exhibited in museums, the unexpected strength of new materials makes it possible to push the boundaries of architecture, and the public can now decide the ending of certain theatre plays using their smartphones.
The culinary arts are no exception to this trend and creative chefs are now inspired to incorporate cooking techniques and ingredients borrowed from the world of food science. For more than a decade, renowned, award-winning restaurants have been serving exotically flavoured caviar; colourful, gravity-defying foams; bubbles that explode with flavour or even recreations of complex dishes in the form of simple spaghetti.
Obviously, the application of modern cooking techniques does not ensure a successful dish, but, as in all art forms, new technologies support the artistic process by allowing the artist to push creative boundaries. Like any artist, creative chefs provide their audience with an experience, and regardless of the technique, what matters most is the quality and intensity of this experience.
Arising from the fusion of food science with culinary arts, molecular gastronomy is a gourmet trend whose artisans embrace innovation in order to create dishes that are truly multi-sensory experiences. This cuisine is not at all opposed to the great culinary traditions; instead, it builds on past achievements and broadens the horizons by using resolutely modern techniques and ingredients. A new culinary era has arrived and is now accessible to amateur chefs through this great range of product from Molecule-R.
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