Comments on: Help needed with densities of hydrocolloids http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/ - dedicated to molecular gastronomy Wed, 17 Mar 2010 16:28:56 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Chemistry Newsbytes at C&ENtral Science http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-160069 Chemistry Newsbytes at C&ENtral Science Mon, 17 Aug 2009 19:53:00 +0000 http://blog.khymos.org/?p=414#comment-160069 [...] Figuring out food science: A call for help on hydrocolloid chemistry. Khymos [...] [...] Figuring out food science: A call for help on hydrocolloid chemistry. Khymos [...]

]]> By: Martin Lersch http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-119197 Martin Lersch Wed, 04 Mar 2009 22:16:14 +0000 http://blog.khymos.org/?p=414#comment-119197 Thanks! I'll include it in the next update. Thanks! I’ll include it in the next update.

]]> By: Stan http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-118772 Stan Tue, 03 Mar 2009 10:36:16 +0000 http://blog.khymos.org/?p=414#comment-118772 Martin, Please find below Molecularcuisine.org 's contribution to your project consisting in collecting information about ingredients density. To summarize this post in French we gathered the information already available on Kalys' site and a table published in Anne Cazor French book called "Petit précis de cuisine moléculaire". One major manufacturer is now missing to this list: Texturas (TexturePro is of no interest for the purpose of your table and SOSA products are sometimes "technical" products mixed with other substances). Cheers http://fr.molecularcuisine.org/forum/showthread.php?tid=139 Martin,

Please find below Molecularcuisine.org ’s contribution to your project consisting in collecting information about ingredients density. To summarize this post in French we gathered the information already available on Kalys’ site and a table published in Anne Cazor French book called “Petit précis de cuisine moléculaire”.
One major manufacturer is now missing to this list: Texturas (TexturePro is of no interest for the purpose of your table and SOSA products are sometimes “technical” products mixed with other substances).

Cheers

http://fr.molecularcuisine.org/forum/showthread.php?tid=139

]]> By: Martin Lersch http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-111723 Martin Lersch Mon, 12 Jan 2009 21:24:39 +0000 http://blog.khymos.org/?p=414#comment-111723 Stan: This is brilliant! Thanks! Stan: This is brilliant! Thanks!

]]> By: Stan http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-111525 Stan Sat, 03 Jan 2009 00:55:57 +0000 http://blog.khymos.org/?p=414#comment-111525 Martin, A German book « Avant-Garde molekularküche und andere progressive kochtechniken » (édition Fackelträger) mentions a conversion table between Texturas ingredients and TexturePro ones. The table is available in this French forum link http://fr.molecularcuisine.org/forum/showthread.php?tid=20. Nevertheless I translated it for you below: Texturas---g per 100 ml----TexturePro -----dose TexturePro per 100 ml Algin------------2g----------------Algizoon--------------- 1,5 single spoon Calcic-----------1g----------------Calazoon---------------3 Agar------------1,6g-------------Agarzoon----------------2,5 Xantana--------1g----------------Xantazoon--------------2 Gelan-----------2g----------------Gelazoon -------------- 4 Iota-------------0,6g-------------Iotazoon-----------------2,5 Lecite-----------0,5g-------------Emulzoon----------------3,5 Metil------------3g---------------Celluzon------------------7 Martin,

A German book « Avant-Garde molekularküche und andere progressive kochtechniken » (édition Fackelträger) mentions a conversion table between Texturas ingredients and TexturePro ones. The table is available in this French forum link http://fr.molecularcuisine.org/forum/showthread.php?tid=20.
Nevertheless I translated it for you below:

Texturas—g per 100 ml—-TexturePro —–dose TexturePro per 100 ml
Algin————2g—————-Algizoon————— 1,5 single spoon
Calcic———–1g—————-Calazoon—————3
Agar————1,6g————-Agarzoon—————-2,5
Xantana——–1g—————-Xantazoon————–2
Gelan———–2g—————-Gelazoon ————– 4
Iota————-0,6g————-Iotazoon—————–2,5
Lecite———–0,5g————-Emulzoon—————-3,5
Metil————3g—————Celluzon——————7

]]> By: Person http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-95636 Person Fri, 30 May 2008 22:22:14 +0000 http://blog.khymos.org/?p=414#comment-95636 Martin: I got a KitchenAid immersion blender ("Empire Red" in color I'll have you know) and it works perfectly for this purpose. It doesn't aerate the mixture nearly as much as I had feared - the concoction is ready to consume immediately. I think I'm gonna be having a lot of smoothies this summer! Cheers mate, thanks for the help - Martin: I got a KitchenAid immersion blender (“Empire Red” in color I’ll have you know) and it works perfectly for this purpose. It doesn’t aerate the mixture nearly as much as I had feared – the concoction is ready to consume immediately. I think I’m gonna be having a lot of smoothies this summer!

Cheers mate, thanks for the help -

]]> By: Martin Lersch http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-93782 Martin Lersch Tue, 20 May 2008 23:12:25 +0000 http://blog.khymos.org/?p=414#comment-93782 Use an immersion blender. This will incorporate air, so do this the day before you need the mixture so that the bubbles can escape. Alternatively you can grind the powdered spirulina with approximately 3-5x the amount of sugar. This will also help dispersion. Use an immersion blender. This will incorporate air, so do this the day before you need the mixture so that the bubbles can escape. Alternatively you can grind the powdered spirulina with approximately 3-5x the amount of sugar. This will also help dispersion.

]]> By: Person http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-93549 Person Tue, 20 May 2008 01:21:37 +0000 http://blog.khymos.org/?p=414#comment-93549 I have an at least tenuously-related question, if anyone feels like helping a brother out. I want to dissolve a teaspoon of powdered spirulina (basically, dessicated blue-green algae) in a glass of apple juice. The powder has a terrific tendency to clump. If you agitate the mixture, it froths, which is bad. Is there some type of neutral emulsifying substance I can add to this to make the powder dissolve evenly? I have an at least tenuously-related question, if anyone feels like helping a brother out. I want to dissolve a teaspoon of powdered spirulina (basically, dessicated blue-green algae) in a glass of apple juice. The powder has a terrific tendency to clump. If you agitate the mixture, it froths, which is bad. Is there some type of neutral emulsifying substance I can add to this to make the powder dissolve evenly?

]]> By: Martin Lersch http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-93455 Martin Lersch Mon, 19 May 2008 12:48:21 +0000 http://blog.khymos.org/?p=414#comment-93455 With normal cornstarch you have to heat the mixture for it to thicken. With normal cornstarch you have to heat the mixture for it to thicken.

]]> By: kirsten http://blog.khymos.org/2008/04/30/help-needed-with-densities-of-hydrocolloids/comment-page-1/#comment-93427 kirsten Sun, 18 May 2008 23:44:25 +0000 http://blog.khymos.org/?p=414#comment-93427 Yes, I use a full 15ml tablespoon. The directions basically say to stir the starch into the fruit/sugar mixture and pour it into the prepared pastry crust. Thanks for your reply. Yes, I use a full 15ml tablespoon. The directions basically say to stir the starch into the fruit/sugar mixture and pour it into the prepared pastry crust.

Thanks for your reply.

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