Ingredients for molecular gastronomy

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