Textures

Gellan Gum is a powerful gelling agent used in modern mixology and gastronomy. It creates firm, transparent gels and stabilizes liquids, perfect for advanced cocktail techniques. Bar Application: Ideal for creating edible cocktail garnishes, clear gels, and layered textures. Commonly used in spheres or suspended fruit pieces.

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Sodium Citrate is a versatile salt that balances acidity and stabilizes emulsions. Essential for controlling pH in cocktails.Bar Application:Perfect for clarifying citrus juices, reducing acidity in sour cocktails, and enhancing balance in spirit-forward drinks.

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Xanthan Gum is a natural thickener and stabilizer. It prevents separation and improves texture in cocktails.Bar Application:Used for creating foams, suspending fruit pulp, and giving cocktails a silky mouthfeel. Great for non-alcoholic cocktails too.

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Agar Agar is a plant-based gelling agent derived from seaweed, offering a vegan alternative to gelatin. Bar Application: Used for cocktail caviar, spheres, and fruit-based gels. Great for Tiki drinks and experimental garnishes.

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Sucro is a high-quality emulsifier used to stabilize foams and combine oil-based ingredients with liquids.Bar Application:Perfect for creating stable cocktail foams, creamy layers, and aromatic emulsions with essential oils.

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Methyl Cellulose is a unique hydrocolloid that forms gels when heated and melts when cooled. Bar Application: Great for creating hot foams, warm cocktail gels, and innovative garnishes. Adds a surprising twist to modern cocktails.

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Glue  is an additive that binds ingredients together for creative bar presentations.Bar Application:Used for sticking edible decorations, sugar crystals, and creative garnishes to cocktail glasses.

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Carrageenan is a seaweed-derived gelling and thickening agent, popular in modern food and beverage applications.Bar Application:Ideal for creamy cocktails, vegan foams, and stabilizing dairy-based drinks.

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Calcium Lactate is essential for spherification and gelation in molecular mixology. Bar Application: Used with sodium alginate for reverse spherification – creating liquid pearls that burst in the mouth.

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Lecithin is a natural emulsifier derived from soy, perfect for stabilizing foams. Bar Application: Used for airy cocktail foams, flavored bubbles, and emulsifying oils with liquids.

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Sodium Alginate is a natural gelling agent used in molecular gastronomy for spherification. Bar Application: Combined with calcium salts for creating cocktail pearls and caviar-style garnishes.

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Calcium Powder is used in combination with alginates for spherification and gelation in modern cocktails. Bar Application: Perfect for reverse spherification and making liquid-filled spheres with fruit juices or spirits.

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