Density comparison g/ml of molecular cuisine ingredients per trademarks

[admin]

I had the idea of this table while surfing on Khymos’ blog.
What is the use of assessing the density of molecular cuisine ingredients? Very simple. One day you’ll need your daily dose of agar agar but you won’t have any precision scale with you.

How to proceed if the unique tool you have by you is a set of measuring spoons?
Then a conversion table should help converting grams of molecular cuisine ingredients in ml.

The French Kalys manufacturer discloses a conversion table on his site and Anne Cazor in her book "Petit précis de cuisine moléculaire" also provides a table.
Beginning 2008 Khymos blog launch the idea to assess molecular cuisine ingredients density and classify them per trademark.
The idea was to verify the gap of density of molecular cuisine ingredient between trademarks, because of the granular characteristics of the powder…
Trademarks such as TexturePro and for some SOSA products are an issue because they contain a high percentage of Maltodextrine that has been included to improve solubility.

In order to draft the table I used Kalys table, Anne Cazor’s and the one already existing on Khymos’ blog.

You are welcome to participate to this work and provide the density of the molecular cuisine ingredients of other trademarks.


Density (g/ml)---------------Cuisine Innovation-------Kalys-----------Khymos
Agar Agar ----------------------------0,56------------------ 0,6 à 0,66---------- 0,69
Natrium Alginate-------------------0,78------------------ 0,5 à 0,52---------- 0,69
Calcium salts------------------------ 0,64 ------------------0,9 à 1 -------------------
Carraghénanes----------------------0,82-------------------0,5 à 0,52 ---------------
Citrique Acid ------------------------0,78-------------------0,9 à 1 -------------------
Bicarbonate de Sodium-----------1,1 -------------------------------------------------
Ascorbic Acid ----------------------0,96------------------------------------------------
Soy Lecithin ------------------------ 0,52-------------------0,3 à 0,35---------- 0,46
Gellan Gum --------------------------------------------------0,5 à 0,52---------- 0,39
Guar Gum ----------------------------------------------------0,6 à 0,66 ----------------
Tara Gum ----------------------------------------------------0,6 à 0,66 ----------------
Methylcellulose---------------------------------------------0,3 à 0,35 ----------0,27
Xanthane Gum ---------------------------------------------0,5 à 0,52-----------0,69
Natrium Citrat ----------------------------------------------0,6 à 0,66 -----------------
Konjac----------------------------------------------------------0,5 à 0,52 -----------------
Caroube--------------------------------------------------------0,5 à 0,52 -----------------
Inuline----------------------------------------------------------0,5 à 0,52 -----------------
Xylitol-----------------------------------------------------------0,5 à 0,52-----------------


Just for your information find below the capacity of measuring spoons:

• 1/8 Teaspoon = 0,63 ml.
• 1/4 Teaspoon = 1,25 ml.
• 1/2 Teaspoon = 2,5 ml.
• 1 Teaspoon = 5 ml.
• Tablespoon = 15ml.

[Tuti]

It is surprising to see the difference of density between some of these ingredients. Especially Carrageenane and Soy Lecithin (40%!).
Good to know.

Tuti

[admin]

Yes we were also surprised by the results. This indicates that you really need a precision scale to practice molecular cuisine.
This table may also raise an issue: density of ingredients is different among trademark then we can guess products could be different in quality. How to be certain that 1g of Texturas Soy Lecithin will have the same properties than 1g of Kalys or Sosa?
Therefore we strongly recommend to include the brand of the ingredients when posting recipes.

[jmp]

It is quite obvious that if the weighing of ingredients has become the tool for precision gastronomy, it is because even when using a given trademark (supposing they can control density and sources of product remain identical within one company) you simply can't guess how much air is between your specks, grains, falkes or powder etc. Just fill any 100 ml to the 100ml line (We found these values to be very untrustworthy anyhow because nobody bothers making precision beakers for density -ask why ??) and then weigh it. Now tap it 4 times and weigh it. Then tap it Twenty times and weigh it. Please use international value for tap (x pascal or something equivalent). Nothing to add. Density charts are a make believe tools used by the companies or chefs to reassure you you can use ordinary and weak measuring instruments. I would prefer to weigh to the gram or even 2g and cut in 2 or 4 using my credit card

[Baccus]

I agree with Jmp, I am not using measuring spoons anymore but a precision scale. These scales are now very affordable.

Baccus

[Molic]

I am agree with that and It is quite obvious that if the weighing of ingredients has become the tool for precision gastronomy, it is because even when using a given trademark (supposing they can control density and sources of product remain identical within one company) you simply can't guess how much air is between your specks, grains, falkes or powder and much more