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Special Ingredients Ultratex is an innovative modified waxy maize starch with distinctive properties that make it essential for modern thickeners and creative cooking.

Works hot and coldUltratex’s ability to work effectively in both hot and cold preparations makes it indispensable in molecular gastronomy and contemporary mixology.Find our Ultratex hereExceptional versatilityUltratex stands out from traditional thickeners through its thermal adaptability. Where many lose effectiveness...

IntroductionIn the food industry, pectin, agar agar and carrageenan are widely used for their gelling properties. How do these ingredients differ? This article explores their distinctive characteristics and food-industry applications.Modern cooking and molecular gastronomy have transformed food preparation and presentation...

Molecular gastronomy ingredients: the world of agar agar

Molecular gastronomy brings science and culinary art together...

What is agar agar and where does it come from?

A polysaccharide extracted mainly from red seaweed of the Rhodophyceae group, agar agar is entirely plant-based, unlike traditional gelatine...

Use agar agar in vegan desserts: weighing, dissolving and choosing texture without fixed conversions from animal gelatin.

Understand the differences between food-grade agar and cosmetic formulations, including texture, documentation and the official CosIng reference.

Complete guide to spherification: transform your dishes with surprising effectsWelcome to our guide to one of molecular gastronomy’s most iconic techniques! For fruit “caviar”, yoghurt “pearls” or flavour-filled spheres, discover the basics and professional tips to master spherification.Spherification encapsulates liquids...

What is agar agar?

Agar agar is a natural gelling agent obtained from red seaweed of several genera. Known for its exceptional thickening and gelling properties, it is widely used in vegetarian and vegan cooking. Its culinary versatility and nutritional value make it popular with health-conscious cooks.

Learn how food-grade malic acid adjusts acidity and why culinary use differs from cosmetic formulations and apple extracts.

Explore vegetable carbon E153 as a black food colour, with application checks, handling advice and European additive references.

Compare Ultratex and traditional cornflour: cold thickening, cooking, gradual dosing and choosing a texture suited to your sauce.