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Comparison Tables

 

Acidifiers Comparison Table

 
Ingredient Description Main Uses Properties Advantages Disadvantages
Citric Acid Organic acid found in many fruits, especially citrus. Drinks, sweets, baked goods, preservatives. Tart taste, white crystalline powder. Enhances flavour, regulates acidity, antioxidant. May taste too intense if used excessively.
Lactic Acid Organic acid produced by lactic fermentation. Yoghurt, cheeses, cured meats, baked goods. Slightly tart taste, colourless viscous liquid. Improves preservation, provides a fresh taste. May have a slightly bitter aftertaste.
Malic Acid Organic acid found in many fruits, such as apples and pears. Drinks, sweets, baked goods. Tart taste, white crystalline powder. Enhances flavour, regulates acidity. May cost slightly more than citric acid.
Tartaric Acid Organic acid found in grapes. Wine, baked goods, baking powder. Tart taste, white crystalline powder. Stabilises whipped egg whites, regulates acidity. May form crystals if stored incorrectly.
Sodium Citrate Salt of citric acid. Drinks, ice cream, cheeses. Slightly salty taste, white powder. Regulates acidity, improves other ingredients' solubility. May taste metallic if used excessively.
Cream of Tartar Potassium hydrogen tartrate, found in grape pomace. Baking powder, stabilisation of whipped egg whites. White crystalline powder. Increases dough volume, stabilises whipped egg whites. May have a slightly bitter taste.

 

Thickeners Comparison Table

 
Ingredient Description Main Uses Properties Advantages Disadvantages
Xanthan Gum Polysaccharide obtained by glucose fermentation. Sauces, soups, gluten-free products. White powder, increases viscosity. Stabilises emulsions, withstands heat. May create overly thick textures if used excessively.
Ultratex Modified maize starch usable cold. Sauces, purées, cold products. Thickens without heat. Rapid cold thickening action. Sensitive to acids, unstable at high temperatures.
Locust Bean Gum Natural thickener from carob seeds. Ice cream, desserts, creams. Light brown powder, soluble in hot water. Makes mixtures creamier. Requires heat to activate.
Konjac Flour Extracted from konjac root, used as a thickening fibre. Pasta, jellies, gluten-free products. White powder, creates clear gels. High thickening capacity, low calorie content. May become slimy if used excessively.
Sodium Alginate Seaweed extract used for gelling. Molecular gastronomy, spherification. Forms gels in the presence of calcium. Ideal for spherification. Requires calcium to activate.
Gum Arabic Natural resin obtained from various Acacia species. Drinks, desserts, sweets. Yellowish powder, soluble in water. Stabilises emulsions, highly soluble. May be expensive compared with other thickeners.
Guar Gum Derived from guar seeds, used as a natural thickener. Ice cream, baked goods, sauces. White powder, high viscosity. Thickens quickly, stable at different temperatures. May give a gelatinous texture if used excessively.

 

Gelling Agents Comparison Table

 
Ingredient Description Main Uses Properties Advantages Disadvantages
Agar Agar Plant-based gelling agent derived from red seaweed. Jellies, desserts, sauces. Creates rigid, clear gels. High gelling capacity, withstands heat. Requires boiling to activate.
Gelatine Powder Animal gelling agent obtained from collagen. Mousses, desserts, jellies. Creates soft, clear gels. Smooth, creamy texture, neutral taste. Unsuitable for vegans or vegetarians.
Gellan Gum F Plant-based gelling agent with high heat resistance. Jellies, desserts, baked goods. Forms rigid, clear gels. Stable at high temperatures, suitable for durable gels. May give an overly rigid texture.
Gellan Gum LT100 Plant-based gelling agent with a softer texture. Soft gels, dairy products. Forms soft, elastic gels. Good elasticity and stability. Requires calcium for gelling.
Kappa Carrageenan Gelling agent derived from red seaweed. Cheeses, desserts, jellies. Forms rigid gels in the presence of calcium. Stabilises mixtures, provides a firm texture. May become brittle if used excessively.
Iota Carrageenan Gelling agent obtained from red seaweed. Soft gels, desserts, sauces. Forms elastic gels in the presence of calcium. Creates soft, flexible gels. Requires calcium for gelling.
Pectin Natural gelling agent derived from fruit. Jams, jellies, desserts. Forms soft gels with sugar and acid. Ideal for jams, cold gelling. Requires sugar and acidity to activate.
Vegi Gel Plant-based alternative to animal gelatine. Desserts, jellies, mousses. Forms gels with a soft texture. Suitable for vegans and vegetarians. May be less stable than animal gelatine.

 

Emulsifiers Comparison Table

 
Ingredient Description Main Uses Properties Advantages Disadvantages
Soya Lecithin Natural emulsifier extracted from soya beans. Chocolate, sauces, baked goods. Waxy substance, improves texture. Easy to use, heat-stable. Unsuitable for people with soya allergies.
Sunflower Lecithin Plant-based emulsifier extracted from sunflower seeds. Chocolate, sauces, baked goods. Waxy substance, improves emulsification. Suitable for people with soya allergies. May cost more than soya lecithin.
Xanthan Gum Polysaccharide used as a stabiliser and emulsifier. Sauces, soups, gluten-free products. White powder, high viscosity. Stabilises emulsions, heat-resistant. May become too thick if used excessively.
Easy Whip Emulsifier for light, airy foams. Foams, mousses, sauces. Powder soluble in hot water. Facilitates stable foam creation. Not resistant to high temperatures.
Silk Gel Gelling agent and emulsifier for ice cream and sorbets. Ice cream, sorbets, whipped cream, baked goods. Gives products a silky, soft mouthfeel. Suitable for vegans, non-GMO, improves texture and stability. Requires a hot base for optimal dispersion.
Sucro Sucrose-derived emulsifier used in molecular gastronomy. Reverse spherification, emulsions. Soluble in water, poorly soluble in oil. Excellent for stable cold emulsions. Requires low pH for optimal stability.