A Chef's Guide to Gelling, Thickening, and Emulsifying Agents: 1st Edition (Hardback) book cover

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

1st Edition

By Alicia Foundation

CRC Press

360 pages | 73 B/W Illus.

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pub: 2014-10-24
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Description

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.

Reviews

"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

Table of Contents

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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science