Since The fat duck and El Bulli were announced “Best restaurant” in 2005 and 2006 respectively by Restaurant Magazine, molecular gastronomy has received increased attention. This has also resulted in a greater demand for the ingredients used, especially various thickeners, stabilizers and emulsifiers. In Europe, these have been given E-numbers ranging from E400-E499. The other ranges include colours (E100-199), preservatives (E200-E299), acidity regulators, anti-oxidants and anti cacking agents (E300-E399, E500-E599) and flavour enhancers (E600-E699). The European numbering is a sub-set of an international list of food additives, the Codex Alimentarius. The Alchemist’s pantry – an early predecessor to that of … Continue reading Ingredients for molecular gastronomy