Molecular Gastronomy Kit


About Molecular Gastronomy Kit

The MOLECULE-R Cuisine R-Évolution Molecular Gastronomy Kit includes everything you need to experiment with all of the most popular molecular gastronomy techniques!

Master the techniques of Spherification, Gelification, Emulsification, Thickening and more!

Play with the texture of juices, sauces, creams and dressings.  Create original dishes with caviar beads that burst in your mouth, light or iced airs, creamy ravioles and whimsical spaghettis.  Enter a new era of cooking!

Kit Contents

  • Five food additives (50 sachets)
    1. 10 sachets / net 20g - Agar-agar
    2. 10 sachets / net 50g - Calcium salts
    3. 10 sachets / net 20g - Sodium alginate
    4. 10 sachets / net 20g - Soy Lecithin
    5. 10 sachets / net 10g - Xanthan Gum
  • One food grade syringe
  • Three silicone tubes
  • Five pipettes
  • One slotted spoon
  • One set of measuring spoons
  • Includes a DVD with 50 recipe ideas!
  • A booklet featuring all 50 recipes is also on the DVD!


Sodium Alginate
Natural gelling agent extracted from brown algae often combined with a calcium salt in the process of spherification.

Calcium Lactate
Calcium salt used with sodium alginate in the process of spherification.

Natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies.

Soy Lecithin
Natural emulsifier extracted from soybean, often used to change watery solutions in airs.

Xanthan Gum
Natural thickener derived from glucose via fermentation often used to stabilize emulsions and thicken sauces and drinks.



Flat rate shipping $9.99 within Canada. For international orders please contact us before purchasing to calculate shipping. All prices listed in CDN Dollars. Taxes may be applicable to your order. Subject to availability and change.

Become a dealer and sell Molecule-R products in your store! Please contact us for more information.


Related Series

  • Alt

    Molecular Gastronomy

    Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, ...

    View Series