Molecular Gastronomy Glossary
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Molecular Gastronomy Glossary
When learning modernist cooking there are many words that you can come across that are new to you. Our glossary can help you figure out the meaning of many of them.
Agar Agar
Algin
Alkaline
Amphoteric
Base
Brittle Gels
Calcium Chloride
Calcium Lactate
Carob Bean Gum
Carrageenan
Citric Acid
Collagen
Denaturation
Direct Spherification
Dispersion
Endothermic
Espuma
Exothermic
Filtration
Fluid Gel
Foam
Gelatin
Gelification
Gellan Gum
Gelling Capacity
Glycerin Flakes
Guar Gum
Guaran
Hydration
Hydrocolloids
Hydrolysis
Hydrophilic
Immiscible
Iota Carrageenan
Kappa Carrageenan
Liquid Nitrogen
Locust Bean Gum
Maltodexterin
Methylcellulose
Pectin
Reverse Spherification
Sequestrant
Shear Thinning
Sheared Gel
Siphon
Sodium Alginate
Sodium Citrate
Solid Foam
Soluble
Soy Lecithin
Spherification
Surfactant
Syneresis
Tapioca Maltodexterin
Thermoirreversible
Thermoreversible
Thixotropy
Viscosity
Water Mobility
Water Soluble
Xanathan Gum
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