Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines.
Is a premium cold water swelling food starch derived from waxy maize(corn). It is particularly well suited for instant food preparations subjected to severe processing conditions such as in pastry fillings, sauces and dressings. Imparting a rich smooth mouth feel ultratex 4 and is favoured by chefs for its ability to create instant sauces from any liquid ingredient. Common FAQ - Difference between Ultratex 3 and 4: Ultratex 3 is made from a tapioca base, 4 is made from a maize or corn base, both function the same.
Xanthan gum, also known as E415 was first discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture. At the time of discovery Allene was in charge of screening a large number of biopolymers for their potential uses. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, or even as low as 0.05%. The viscosity of xanthan gum solutions decreases with higher velocity rate. This means that a product subjected to a form of movement, whether from mixing, shaking or even chewing, will thin out, but once the this movement velocity is removed, the food will thicken back up. In foods, xanthan gum is most often found in salad dressings and sauces. Also used in frozen foods and beverages, xanthan gum creates the pleasant texture in many ice creams. Since the gluten (found in wheat) must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten
• On-site measuring
• Garment design
Can't find what you're looking for? Check our full range of hospitality, corporate and workwear.
Subscribe to our newsletter to be kept up-to-date with our latest information.
Need a custom order? Need embroidery or monogramming? Please let us know and request a quote. We’ll get back to you as soon as we can.
291 High Street (Map)
Northcote VIC 3070
Phone: (03) 9481 8477
555 LaTrobe Street (Map)
(Cnr. King St)
Melbourne VIC 3000
Phone: (03) 9642 3621
72 Mary St (Map)
Surry Hills NSW 2010
Phone: (02) 9211 3128
Dura-Wear Industries Australia
Australia’s premier supplier of uniforms and hospitality equipment.