1st Edition

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

By Alicia Foundation Copyright 2015
    360 Pages 73 B/W Illustrations
    by CRC Press

    The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents.

    Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents.

    This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.

    How to Use This Guide
    Acknowledgments
    Prologue

    Research on Texturizing Agents
    Texturizers: Agents that Modify Texture
    Texture
    Selected Products
    Selection Methods
    Table of Selected Texturizing Agents
    Research Methodology
    Study Parameters for the Application of Texturizing Agents
    The Four Stages of Research
    Preparations and Techniques of Texturizing Agents

    Gelling Agents
    General Properties of Gelling Agents
    What Is a Gel?
    How Does a Gelling Agent Work?
    Principle Characteristics of Gelling Agents
    Properties of Gelling Agents
    About Gelling Agents
    How the Product Is Used as a Gelling Agent
    Instructions for Use
    Principle Culinary Preparations Prepared with Gelling Agents
    Gelatin
    General Information
    Characteristics of the Selected Product
    Gel Preparation
    About Gel Preparation
    Gelatin and Various Foods
    Handling and Manipulation of Gelatin Gels
    Synergies with Other Gelling Agents
    Mild Shellfish and Vegetable Escabeche
    Agar-Agar
    General Information
    Characteristics of the Selected Product
    Preparation of an Agar-Agar Gel
    About Gel Preparation
    Agar-Agar and Specific Foods
    Handling and Manipulation of Agar-Agar Gels
    Synergistic Effects with Other Gelling Agents
    Cod, Almond, and Wild Mushroom Soup
    Sodium Alginate
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    About Gel Preparation
    About the Obtained Gel
    Behavior of Sodium Alginate with Various Foods
    Handling and Manipulation of Sodium Alginate Gels
    Synergistic Effects with Other Gelling Agents
    Spherical-I Green Olives (Catalog number 1095)
    Kappa Carrageenan
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    About Gel Preparation
    About the Obtained Gel
    Behavior of Kappa Carrageenan with Various Foods
    Handling and Manipulation of Kappa Carrageenan Gels
    Synergistic Effects with Other Gelling Agents
    El Raor
    Iota Carrageenan
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    About Gel Preparation
    About the Obtained Gel
    Behavior of Kappa Carrageenan with Various Foods
    Handling and Manipulation of Iota Carrageenan Gels
    Synergistic Effects with Other Gelling Agents
    Muxarra with Mamia Rota
    HM Pectin
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    About Gel Preparation
    About the Obtained Gel
    Behavior of HM Pectin with Various Foods
    Handling and Manipulation of HM Pectin Gels
    Synergistic Effects with Other Gelling Agents
    Mango, Pistachio, and White Chocolate Orange Cake
    LM Pectin
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    About Gel Preparation
    About the Obtained Gel
    Handling and Manipulation of LM Pectin Gels
    Synergistic Effects with Other Gelling Agents
    Chocolate Hazelnut Cream
    High Acyl (Elastic) Gellan Gum
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    About Gel Preparation
    About the Obtained Gel
    Behavior of Elastic Gellan Gum with Various Foods
    Handling and Manipulation of Elastic (High Acyl) Gellan Gum Gels
    Synergistic Effects with Other Gelling Agents
    Hot Tea for People Who Have Difficulty Swallowing
    Rigid (Low Acyl) Gellan Gum
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    About Gel Preparation
    About the Obtained Gel
    Behavior of Rigid (Low Acyl) Gellan Gum with Various Foods
    Handling and Manipulation of Rigid (Low Acyl) Gellan Gum Gels
    Synergistic Effects with Other Gelling Agents
    Banana Flambé
    Methylcellulose
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    About Gel Preparation
    About the Obtained Gel
    Handling and Manipulation of Methylcellulose Gels
    Synergistic Effects with Other Gelling Agents
    Asparagus Viognier

    Thickening Agents
    General Properties of Thickening Agents
    What is a Thick Texture?
    How Does a Thickener Work?
    Thickening Agent Terms
    About Thickening Agents
    General Description of the Thickening Agent
    Instructions for Use
    Main Culinary Uses for Thickening Agents
    Cornstarch
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Cornstarch
    About the Obtained Texture
    Handling and Manipulation of Foods Thickened with Cornstarch
    Synergistic Effects with Other Thickening Agents
    Hot Chocolate
    Kudzu Starch
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Kudzu Starch
    About the Obtained Texture
    Handling and Manipulation of Foods Thickened with Kudzu Starch
    Synergistic Effects with Other Thickening Agents
    Potatoes in Their Sauce
    Xanthan Gum
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Xanthan Gum
    About the Obtained Texture
    Handling and Manipulation of Foods Thickened with Xanthan Gum
    Synergistic Effects with Other Thickening Agents
    64% Dark Coverture-Coffee-Vanilla-Cinnamon
    Locust Bean Gum
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Locust Bean Gum
    About the Obtained Texture
    Handling and Manipulation of Foods Thickened with Locust Bean Gum
    Synergistic Effects with Other Thickening Agents
    Olive Oil Gummies
    Guar Gum
    General Information
    Characteristics of the Selected Product
    Instructions For Use
    Working with Guar Gum
    About the Obtained Texture
    Handling and Manipulation of Foods Thickened with Guar Gum
    Synergistic Effects with Other Thickening Agents
    Rice Macaroni with Vegetables and Béchamel for Hypocaloric Hospital Diets
    Tara Gum
    General Information
    Characteristics of the Selected Product
    Instructions For Use
    Working with Tara Gum
    About the Obtained Texture
    Handling and Manipulation of Foods Thickened with Guar Gum
    Synergistic Effects with Other Thickening Agents
    Catalan D.O.P. Olive Oil Meat Sauce

    Foaming Agents
    General Properties of Foaming Agents
    What Is Foam?
    How Do Foaming Agents Work?
    Principle Characteristics of Foaming Agents
    Properties of Foaming Agents
    About Foaming Agents
    Description of How the Product Is Used as a Foaming Agent
    Instructions for Use
    Principle Culinary Uses for Foaming Agents
    Egg White Powder
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Powdered Egg Whites
    About the Obtained Foam
    Handling and Manipulation of Egg White Powder Foams
    Synergistic Effects with Other Thickening Agents
    Interpretation of Vanity: Chocolate Cake with Almond Cream and Cocoa Bubbles
    Gelatin
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Gelatin
    About Obtained Foam
    Handling and Manipulation of Gelatin Foams
    Synergistic Effects with Other Foaming Agents
    Mimetic Banana with Mango and Nutmeg
    Methylcellulose
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Methylcellulose
    About Obtained Foam
    Handling and Manipulation of Methylcellulose Foams
    Synergistic Effects with Other Foaming Agents
    Coulant/Soufflé of Granadilla with Cardamom Toffee (Catalog number 1186)
    Lecithin
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Lecithin
    About the Obtained Foam
    Handling and Manipulation of Lecithin Foams (Airs)
    Synergistic Effects with Other Foaming Agents
    Lightly Marinated Oysters with Sea Airs
    Sucrose Esters
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Working with Sucrose Esters
    About the Obtained Foam
    Handling and Manipulation of Sucrose Esters Foam
    Synergistic Effects with Other Foaming Agents
    Marine King Prawns

    Emulsifying Agents
    General Properties of Emulsifying Agents
    What Is an Emulsion?
    How Does an Emulsifying Agent Work?
    Principal Characteristics of Emulsifying Agents
    Properties of Emulsifying Agents
    About Emulsifiers
    Description of How the Product Is Used as an Emulsifier
    Instructions for Use
    Principal Dishes/Preparations Using Emulsifiers
    Monoglycerides and Diglycerides
    General Information
    Characteristics of the Selected Product
    Instructions for Use
    Preparing the Emulsifier
    About the Obtained Emulsion
    Handling and Manipulation of an Emulsion
    Synergistic Effects with Other Texturizing Agents
    Hoarfrost 2007 Nuts, Cold Frosted Tree, and Shrimp

    Annex
    Glossary
    References

    Biography

    Alicia Foundation

    "The use of food texture modifying agents, for gelling, thickening, and emulsifying purposes, is continuing to increase in the culinary industry. An understanding of the use of such agents is therefore of increasing importance for chefs at all levels within the industry. This volume from the Alícia Foundation (a culinary research centre in Sant Fruitós de Bages, Barcelona, Spain) provides a clear and practical guide for individuals working with such texture modifying agents. ... this collaboration between scientists, technicians, and chefs has resulted in a unique, creative, and interesting volume that not only discusses the main characteristics, product varieties, and uses of these commonly available products, but also demonstrates their application in high-end restaurant cuisine. This volume will be of interest and direct use to individuals involved in all aspects of the culinary industry...."
    —Charles J. Knill, in Carbohydrate Polymers, 137 (2016) 747