Suppliers

If you’re interested in using hydrocolloids make sure you also check out “Texture – A hydrocolloid recipe collection” that I have put together. It has more than 300 recipes and it’s available for free download.

European suppliers

• 100% Chef – Spanish supplier of tools and equipment used for molecular cooking
• Bien manger – French supplier of hydrocolloids (French, English)
• Buchgourmet – German foodie bookshop that also sells hydrocolloids
• Bos-food – German supplier of hydrocolloids
• Cream supplies – UK based supplier of hydrocolloids (Texturas, BioZoon, Kalys, Cuisine Innovation etc.), chemicals and tools
• Cuisine Innovation – French supplier of hydrocolloids, chemicals and a range of different tools
• Infusions – UK based supplier of the Texturas series and various MG related equipment
• Jeloshop – German webshop offering the Texturas series, dry ice, liquid nitrogen and various equipment
• Kalys – French supplier of hydrocolloids and chemicals
• Metropolis Cooking Center – German supplier of hydrocolloids from Sosa in addition to tools and equipment
• Phode – French supplier of spherification kits with ready-to-use aromatic solutions
• Texturas (produced by Solé Graells in Barcelona with local distributors in Europe, USA, Venezuela, Australia) – Spanish supplier of hydrocolloids and chemicals.
• texturePro – German supplier of hydrocolloids and chemicals

Suppliers in North-America

• All for Chefs – Mexican webshop
• Chef Rubber – US based supplier of a large range of MG ingredients plus tools, flavourings and kitchen equipment (specializing in silicone rubber molds)
• Culinary imports – imports the Biozoon/Texture pro products to the US
• DCDuby – Canadian supplier of chocolate tasting science kits with ingredients to make 8 servings of 4 different chocolate dessert experiments, in addition they also offer several hydrocolloids and other speciality ingredients
• La Tienda – US supplier of the Texturas series
• Le Sanctuaire – US based supplier of hydrocolloids, chemicals and lots of equipment
• L’Epicerie – US based supplier of hydrocolloids and chemicals
• Modernist pantry – US based supplier of hydrocolloids and more for modernist cooking
• Molécule-R – Canadian supplier.
• Molecular recipes – US based supplier of hydrocolloids & kits; webpages has many recipes
• My spice sage – NYC based, ships as little as 1 oz of the common hydrocolloids
• Paris Gourmet – US based supplier of hydrocolloids and chemicals
• Powder for Texture – Canadian supplier of hydrocolloids, equipment and books
• Powder to the people – Canadian supplier of hydrocolloids
• Terra spice company – US based supplier of hydrocolloids and chemicals
• TIC Gums – US based supplier of hydrocolloids and chemicals. They have a starting kit which comes together with a book of recipes.
• Willpowder – US based supplier of hydrocolloids and chemicals

Suppliers in Central- and South-America

• Passion foods – Peruvian supplier of hydrocolloids and other speciality products
• Gastronomy lab – Brazilian supplier of hydrocolloids
• CRm Gastronomy – Supplier in Costa Rica

Suppliers in Asia

• Ajinomoto – Japanese supplier of transglutaminase and different falvour enhancers (glutamates, nucleotides)

Suppliers in Australia

• Chef’s Armoury carries hydrocolloids as well as other modernist cuisine ingredients and tools
• The Melbourne Food Ingredient Depot – Australian supplier of hydrocolloids and chemicals
• Molecular foods supply a broad range of hydrolycolloids in smaller packs for enthusiats and bulk quantities for chefs.
• Prestige products – extensive range of professional kitchen equipment and a separate site devoted to sous vide and molecular gastronomy products
• Red Spoon Company – Australian supplier of hydrocolloids, chemicals and MG related books

In the above list of suppliers “hydrocolloids” typically refer to one or more of the following: agar-agar, carrageenan (kappa, iota), cornstarch, gelatin, gellan (high acyl, low acyl), guar gum, gum arabic, kojac, locust bean gum, methyl cellulose, pectin, sodium alginate, sodium alginate, tapioca maltodextrin, tracaganth and xanthan. Similarily “chemicals” refers to one or more of the following: alum powder, aluminum sulfate, amino acids, calcium carbonate, calcium chloride, calcium citrate, calcium gluconate, calcium lactate, citric acid, cream of tartar, dextrose, fructose, glucose, glycerine, glycerol monostearate, isomalt, lecithin, malic acid, maltodextrin, mannitol, potassium chloride, potassium citrate, potassium sorbate, sodium ascorbate, sodium benzoate, sodium bicarbonate, sodium citrate, sodium metabisulphite, sorbitol, tartaric acid and xylitol.

Not on the list? Mail me at webmaster((a))khymos((dot))org

Sous vide

• Addélice – immersion circulator and vacuum machine
• Auberins – PID controllers for use with rice cookers
• Cuisine Technology (PolyScience) – water baths/immersion circulators
• Fresh meal solutions – PID controllers for use with rice cookers
• Julabo – water baths/immersion circulators
• Sous vide Australia – water baths, vacuum packaging and more
• Sous vide supreme – thermostated water bath
• Prestige products – Australian sous vide supreme retailer
• Techne – water baths/immersion circulators
• The Clifton Food Range – water baths/immersion circulators
• Make your own thermostated water bath for less than $150

Thermometers

• Digital oven thermometers – cheap and essential!
• Infrared thermometers (contact free temperature measurement!) from Raytek, Strathwood, Radiant (here, here or here) and Extech Instruments

Equipment and tools

• International Cooking Concepts -they sell almost everything a molecular gastronomer could dream of
• Thermomix – heating, mixing and blending in one machine
• Pacojet – professional tool for making ice cream and sorbets
• Jaccard meat tenderizerer with 45 knives (also available with 15 knives)