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Molecular Gastronomy
Glycerol Monostearate (40%) - France -
Glycerol Monostearate E471
Widely used in food preparation, glycerol monostearate for emulsification, dispersion, foaming, and control of fat agglomeration. Used in the preparation of ice-cream, sorbet, and confections where it allows aromas to develop. Recommended dosage for ice-cream preparations: .1% to .3% of final product weight. Caramels: .5% to 1% in weight. Lipophilic non-ionic surfactant with HLB of 3.6 - 4.2.
--- Many of our customers are often asking us about
Molecular Gastronomy recipes and blogs.
Following is a non-exhaustive list of blogs and websites where the subject is treated with knowledge, passion, and dedication (in alphabetical order):
A La Cuisine!
-
e Gullet Society
-
foodite
-
Hungry in Hogtown
-
khymos.org
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Glycerol Monostearate (40%)
Re-sealable foil bag 1kg/2.2lbs
#702610
$ 18.75
Shipping Weight: 3.50 lbs
Quantity Desired:
Glycerol Monostearate (40%)
Re-sealable foil bag 16 oz.
#702616
$ 10.75
Shipping Weight: 2.00 lbs
Quantity Desired:
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