MOLECULE-R Flavors is a Montreal-based company founded in 2009 by two young gourmet entrepreneurs hungry for culinary innovations. The company aims to make a wide range of products and applications taken from molecular gastronomy accessible to amateur cooks.
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Soy lecithin is a natural emulsifier extracted from
soybean, often used to change watery solutions in airs. Lecithin can be used to create a multitude of emulsifications of the oil/water or air/water types. A popular application: converting any juice or ...
Xanthan gum is a natural thickener derived from
glucose via fermentation often used to stabilize emulsions and thicken sauces and drinks. In the food industry, xanthan gum is very often found in salad dressings. It prevents oil separation by stabilizing ...
This cold soluble gelatin has the same textural
properties and melt in the mouth effect as traditional gelatin. Gelatin has many uses. It is found in low fat margarine and is used as a stabilizer in stirred yogurt containing fruit, ...