The Beginner’s Guide to Hydrocolloids

Transform your cooking and food science skills with the most comprehensive hydrocolloid reference available. This essential 650-page guide introduces you to the fascinating world of hydrocolloids — from traditional thickeners like gelatin and pectin to modern stabilizers such as agar, carrageenan, alginate, and xanthan gum.

What You’ll Learn Inside

• The science of viscosity, solubility, gelation, and hydration
• How to use each major hydrocolloid in food and beverage applications
• Industrial applications in food, medicine, cosmetics, and more
• Recipes and techniques for modernist cuisine
• Nutritional roles, digestibility, and safety considerations

Who It’s For

• Chefs, mixologists, and pastry innovators
• Food product developers and R&D specialists
• Culinary students and educators
• Curious home cooks and DIY experimenters

Why Choose This Book?

• Comprehensive: Covers natural and synthetic hydrocolloids in detail
• Practical: Dosages, synergies, and troubleshooting tips
• Authoritative: Written by Edmund J. McCormick, Jr., founder of Cape Crystal Brands
• Versatile: Useful across culinary, scientific, and industrial applications

About the Author

Edmund J. McCormick, Jr. is the founder and CEO of Cape Crystal Brands and a recognized authority on hydrocolloids. With years of experience bridging science and culinary innovation, his mission is to make professional-grade ingredients and knowledge accessible to chefs, home cooks, and food developers worldwide.

Frequently Asked Questions

Q: Is this book beginner-friendly?
A: Yes — it’s written in clear, accessible language while still being comprehensive enough for professionals.

Q: Does it include recipes?
A: Yes. Alongside technical details, it includes modernist cuisine recipes and application techniques.

Q: Is it available internationally?
A: Yes — international shipping is available at checkout.