INGREDIENTS FOR MOLECULAR GASTRONOMY

Calcium Chloride

Calcium Chloride

Binder

Gelling and Binding Agent (GBA)

GS Transglutaminase

GS Transglutaminase

RM Transglutaminase

RM Transglutaminase

Sodium Alginate

Sodium Alginate

TI Transglutaminase

TI Transglutaminase

Naturlance
Applications and recipes

Bacon Wrapped Scallops Filet

Bindly GS Transglutaminase is an enzyme formulation designed to improve the characteristics of cooked products, especially for those applications...

Kebab

Improve kebab texture and binding between meat and fat slices with our Bindly RM Transglutaminase.

Structured Meat

Learn how you can bind pieces of meat and create new shapes with our product Bindly RM Transglutaminase.

Structured tofu with raisins & seaweeds

Application specially indicated for tofu binding and/or creating new tofu products structuring it with other ingredients like algae, dry...

Structured Fish

Bindly GS Transglutaminase is an enzyme formulation designed to improve the characteristics of cooked products, especially for those applications...

Meat Binding by Alginates

Bindly GBA is a formulation designed to give structure to different products. This application shows an easy method for...

Salmon Binding

Our Gelling and Binding Agent (GBA) is particularly suited to improving the texture and overall appearance of fish products....

Vegan Burger

Learn how to get a firmer texture with our binder (Bindly GBA) to makes the ultimate, delicious and healthy...

Structured Fruit

Create original shapes structuring fruit with our binder (Bindly GBA) based on Alginates.

Hi-Tech Veggie Burger

Discover how to improve texture with this High-Tech Veggie Burger and our binder (Bindly GBA) based on Alginates.
Direct Spherification

Direct Spherification

Learn about the direct spherification technique to make "caviar", the ingredients it uses, and how to apply them.