Shear‑thinning thickener that makes sauces glossy and clingy without starch weight. It holds particles in suspension so purees look polished and dressings don’t split on the table.Scientific notes. A high‑molecular‑weight exopolysaccharide from fermentation. Pseudoplastic: viscosity drops under sh

A soft‑set, elastic gelling agent that excels with calcium‑containing liquids, giving bouncy, gelled textures that don’t weep and handle freeze–thaw better than agar.Scientific notes. Forms flexible helices that cross‑link in the presence of Ca2+, yielding cohesive gels with low syneresis. Synergi

Neutral, seaweed‑derived thickener that turns calcium‑rich liquids into delicate gels at room temperature. In practice it reads clean—no ocean flavor—so it disappears into the background while delivering that signature spherification “pop.”Scientific notes. Alginate is a linear polysaccharide (man

A dairy‑friendly gelling agent that sets firm, brittle gels that slice clean and turn creamy in the mouth. Ideal for modern ‘cheese’ slices and hot gelled custards.Scientific notes. Sulfated galactan from red seaweed; forms strong helices that gel in the presence of potassium and calcium. Synergiz

A galactomannan that brings body and creaminess while preventing weeping. On its own it thickens gently; with agar or kappa it transforms brittle gels into supple, sliceable textures.Scientific notes. Requires heat to hydrate fully; synergizes strongly with kappa‑carrageenan and agar by bridging h