TEXTURE A hydrocolloid recipe collection Edited by Martin Lersch Texture – A hydrocolloid recipe collection, v.3.0 (February 2014) Available for free download from http://khymos.org and http://blog.khymos.org Texture – A hydrocolloid recipe collection (v. 3.0, February 2014) edited by Martin Lersch Copyright © 2007-2014 by Martin Lersch. Available for free download from http://blog.khymos.org/ recipe-collection. All pictures are copyright © of the respective photographers and have been available for this collection under a Creative Commons license (see below). Additional photo credits: Martin Lersch p. 1, Birmingham Museum and Art Gallery p. 23, Evan Amos p. 61, Erik Schulz p.81. Please report errors to [email protected] Copyright notice This work is licensed under the Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc- sa/3.0/ or send a letter to Creative Commons, 171 Second Street, Suite 300, San Francisco, California, 94105, USA. You are free: to Share — to copy, distribute and transmit the work to Remix — to adapt the work Under the following conditions: Attribution. You must attribute the work in the manner specified by the author or licensor (but not in any way that suggests that they endorse you or your use of the work). Noncommercial. You may not use this work for commercial purposes Share Alike. If you alter, transform, or build upon this work, you may distribute the resulting work only under the same or similar license to this one. Referencing and attribution For online use, please include the text “hydrocolloid recipe collection edited by Martin Lersch” with a link to http://blog.khymos.org/recipe-collection/ For offline referencing, please cite this document as: Lersch, M. (ed.) Texture - A hydrocolloid recipe collection (v.3.0, 2014). Available for free download from http://blog.khymos.org/recipe-collection/ Disclaimer All recipes have not been tested by the editor so there is no guarantee that they actually work as intended and that the directions are complete, accurate and correct. Words of caution Always make sure that the hydrocolloid you use is indeed intended for consumption. Chemicals come in different purities. Note that some chemicals are sold "for research use only". Many of the hydrocolloids mentioned herein are available in "technical grade" purities which might be intended for non-food applications only. If using PVC tubes to make noodles only "food grade" tubes should be used. 2 Texture – A hydrocolloid recipe collection, v.3.0 (February 2014) Available for free download from http://khymos.org and http://blog.khymos.org Table of contents Agar ......................................................................................................................................................... 9 Carrageenan .......................................................................................................................................... 17 Cornstarch ............................................................................................................................................. 23 Gelatin ................................................................................................................................................... 27 Gellan .................................................................................................................................................... 39 Guar gum ............................................................................................................................................... 47 Gum arabic ............................................................................................................................................ 51 Isomalt ................................................................................................................................................... 53 Konjac .................................................................................................................................................... 55 Lecithin .................................................................................................................................................. 57 Locust bean gum ................................................................................................................................... 61 Maltodextrin ........................................................................................................................................... 63 Methyl cellulose ..................................................................................................................................... 67 Pectin ..................................................................................................................................................... 75 Sodium alginate ..................................................................................................................................... 81 Xanthan ................................................................................................................................................. 87 Multi-hydrocolloid recipes ...................................................................................................................... 93 Non-hydrocolloid foams ....................................................................................................................... 105 Non-hydrocolloid gels .......................................................................................................................... 109 Appendix .............................................................................................................................................. 113 Comparison of gel texture in common gelling agents ...................................................................... 113 Synergies ......................................................................................................................................... 113 Viscosity of 1% hydrocolloid solutions compared with that of common foods ................................. 113 Volume-weight conversion of hydrocolloids..................................................................................... 114 texturePro measuring spoon-weight conversions ............................................................................ 114 List of common chemicals................................................................................................................ 115 Gelatin gels with alcohol .................................................................................................................. 115 Gelatin and bloom strength .............................................................................................................. 115 Formula for conversion of bloom strengths ..................................................................................... 116 Conversion table for brand names ................................................................................................... 116 Equal strength calcium setting baths ............................................................................................... 117 Calcium content of some calcium rich food products ...................................................................... 117 Temperature ranges for sugar work ................................................................................................ 118 Temperature conversion table ......................................................................................................... 119 Miscellaneous .................................................................................................................................. 119 Comparison of hydrocolloid properties ............................................................................................ 120 Glossary............................................................................................................................................... 123 References .......................................................................................................................................... 124 Suppliers .............................................................................................................................................. 125 Texture index ....................................................................................................................................... 126 Overview of texture-hydrocolloid combinations represented in recipe collection ............................ 126 List of recipes according to texture and hydrocolloid used .............................................................. 127 Index of alcoholic preparations ............................................................................................................ 134 Keyword index ..................................................................................................................................... 135 About Khymos ..................................................................................................................................... 138 Khymos ............................................................................................................................................ 138 What is in the name Khymos? ......................................................................................................... 138 Who is Martin