PAIRP
Modernist pantry

The texture lab

75

Gels, foams, spheres & silky sauces — every texture agent, what it does, and how much to use.

Hydrocolloids13
Gels, gums & fluid gels
AgarGelCarrageenanGelGelatinGelGellan gumGelGlucomannan (konjac)Gel · ThickenGuar gumThickenGum tragacanthThickenLocust bean gumThickenMethylcelluloseGel · BindPectinGelSodium alginateSpherify · GelTara gumThickenXanthan gumThicken
Starches12
Thickeners, glazes & crisp coatings
ArrowrootThickenCornstarchThickenInstant ClearJelThickenMung bean starchThickenPotato starchThickenRice starchThickenSweet potato starchThickenTapioca maltodextrinPowderizeTapioca starchThickenUltra-TexThickenWheat starchThickenWondraThicken
Emulsifiers7
Foams, airs & stable emulsions
Glyceryl monostearateEmulsify · FoamGum arabicEmulsifyMono- and diglyceridesEmulsifyPropylene glycol alginateEmulsifySoy lecithinFoam · EmulsifySoy protein isolateFoamSucrose estersEmulsify · Foam
Enzymes5
Bind, tenderize & transform
AmylaseTransformBromelainTenderizePapainTenderizePectinaseClarifyTransglutaminaseBind
Salts & acids8
Spherification & seasoning science
Ascorbic acidPreserveCalcium chlorideSpherifyCalcium gluconateSpherifyCalcium lactateSpherifyCitric acidAcidifyMalic acidAcidifySodium citrateEmulsifySodium hexametaphosphateEmulsify
Sugar substitutes16
Sweetness without sucrose
Acesulfame potassiumSweetenAlluloseSweetenAspartameSweetenDextroseSweetenErythritolSweetenIsomaltSweetenLactitolSweetenMaltitolSweetenMannitolSweetenMonk Fruit Erythritol BlendSweetenSaccharinSweetenSorbitolSweetenSucraloseSweetenTagatoseSweetenTrehaloseSweetenXylitolSweeten
Additives2
Color, fibre & fat tricks
Activated charcoalColorInulinFat replace
Classic thickeners12
The pre-modernist toolkit
ChiaGelEgg whiteFoamEgg yolkEmulsifyFilé powderThickenMasa harinaThickenOkraThickenSagoThickenSalepThickenCassava flourThickenCorn flourThickenFlourThickenRice flourThicken