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AGAR, AGAR (POWDER)
A gelatinous substance derived from red algae. Forms higher strength gels than gelatine. The coarse mesh helps in dispersion properties. Forms perceptible gels wiht as little as 0.04% concentrations although typically used at much higher levels. Typical dosage: 0.2-1.0%.
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ALGIN, SODIUM ALGINATE
A cold process gelifier that requires calcium. A cold process thickner, can be used either as a slurry or dry-blender with other substances. Fuunctions as a thikening and gelling agent.
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CUISINE TECH, PECTIN, THERMO-REVERSABLE
A polysaccharide from plant cell walls. 1 lb. cardboard cylinder, 6 cardboard cylinders per case. Cuisine Tech is a complete source for technical and modern cookery ingredients. Gelifiers • Acids • Binders • Gums • Stabilizers • Sugars • Emulsifiers • Curing Salts • Functional Ingredients • Spherification
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EGG WHITE POWDER
Unsweetened pasteurized egg whites (albumen) in a powdered form. Good stability and consistancy, neutral taste and aroma, short whipping time and good solubility.
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ULTRA-TEX 3
ULTRA-TEX 3 is a high performance cold water swelling modified food starch derived from tapioca. It exhibits many of the properties of a modified cook-up starch and possesses a very bland flavor profile with good mouth melt-away characteristics. ULTRA-TEX 3 provides a very smooth, short, and glossy texture in a range of instant food applications. It also imparts a rich creamy mouthfeel while possessing a very bland flavor profile. In addition, this product has improved tolerance to heating and acidic conditions compared to conventional pregelatinized tapioca starches. A further advantage when using this product is the excellent textural stability it possesses, even in cold temperature or refrigerated storage conditions.
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ULTRA-TEX 8 TAPIOCA STARCH
High-performance cold water swelling modified food. ULTRA-TEX 8 is ideal for use in instant puddings, sauces, pastry fillings, Bavarian creams, and cheese sauces. Its smooth, glossy texture and superior flavor impart a rich, creamy quality to these preparations. Furthermore, ULTRA-TEX 8 is ideal for use in frozen or baked goods and in other neutral formulations. Wherever a smooth, short texture and a clean flavor profile from a starch are required, ULTRA-TEX 8 will yield optimal performance.
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VERSAWHIP WHIPPING AGENT
Versawhip whipping agents are excellent high performance whipping proteins used to achieve aeration, emulsification, and texture modification. Specific applications include desserts, frozen desserts, confections, beverages, baked goods, marshmallows, frosting and icings.
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YELLOW APPLE PECTIN
A polysaccharide from plant cell walls. As a gelifier for pates des fruits and glazes. Ready to use. For pate de fruit, typically combined with sugar before being added to the mass. Requires the presence of an acid to set properly.
