Calcium chloride: Used in conjunction with sodium alginate. It can turn drops of a liquid solution into small pearls with a soft skin and liquid center, aka caviar.

Carrageenan: A seaweed extract and jelling agent similar to agar agar.

Dextrose: A variant of sugar that can be used to shorten the time needed for doughs to rise.

Egg white powder: Egg whites with the moisture removed. Can be used in the same preparations as regular egg whites.

Gellan: A jelling agent similar to agar agar.

Glucose: A variant of sugar that delays sugar recrystallization and prevents moisture loss

Isomalt: A variant of sugar, made from beets, used for sugar pulling and casting. It is resistant to humidity and stays flexible longer than regular sugar.

Lecithin: A soy-based natural emulsifier that is commonly used to stabilize foams and create "airs."

Methylcellulose: An extract of cellulose that is used as a emulsifier. As a gel, it has the unique property of setting when hot and melting when cold.

Sodium alginate: A seaweed extract used as a cold jelling agent in conjunction with a solution of calcium chloride

Sodium citrate: White odorless crystals that prevent fat globules from sticking together.

Transglutaminase: Commonly known as meat glue, it is used to chemically bond proteins together.

Trimoline: A sugar syrup obtained from beet and cane syrups that will not crystallize.

Xanthan gum: Produced from maize and soymeal, it is used to stabilize suspensions and emulsions, a common substitute for eggs and gluten. It improves the viscosity of a liquid.