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A to ZThe elementals of great culinary creations - here you'll find emulsifiers, gums, sweeteners, thickeners, stabilizers and more... |
Classic
- This is spray dried egg albumen, which can be used in most recipes requiring egg white.
- It produces an exceptionally stable egg white foam.
- Used for uncooked foods such as marzipan and buttercream icing because it has been heat treated to meet USDA standards for being salmonella negative.
- Bulk sizes available on request.
Item#:
501029S
- Our foam stabilizer is a combination of several gums designed to create the perfect culinary foam.
- They work synergistically to emulsify, gel, and promote aeration and stability.
- Typical usage: 1% to 2%.
- Soluble at 180F (82C).
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501032S
- When rehydrated with water or other liquid, fondant powder serves in a variety of applications.
- These applications include icings, glazes, ganaches and candy (cream centers and cordials).
- Aids in the control of moisture in confections.
- Our fondant powder contains very fine sucrose crystals and a small amount of invert sugar.
Item#:
501034S
- A dry Fondant sugar used in pan-coated confections and fondant icings.
- Contains a small amount of invert sugar to keep icings moist and provide longer shelf life with no grittiness.
Item#:
509058S
- Fructose is the sweetest of all naturally occurring sugars.
- Fructose is a major constituent of many fruits, berries, vegetables, honey, sucrose, and high fructose corn syrup (HFCS).
- It may be used alone, or in combination with other sweeteners, in a variety of food products.
- The relative sweetness of fructose is 117 when compared to sucrose at 100.
- Additionally, fructose and sucrose are synergistically sweet; a 50/50 blend achieves a relative sweetness of 128. This allows for a reduction in sweetener and calories without a reduction in sweetness perception.
Item#:
501035S
Beef
- This is granulated gelatin from beef at 250 Bloom
- Bulk sizes available on request
Item#:
501202S
(Bloom 150) 3g/0.1oz 300ct
- These sheets of bronze gelatin at bloom 150 are easy to use and measure.
- Gels precisely in just three steps: soaking, squeezing and melting.
- Gelatin sheets are perfect for numerous dishes, appetizers and desserts such as savory aspics, cake fillings, mousses, panna cotta and jellies.
- This gelatin is pure protein and contains no fat, carbohydrate or allergens.
- 300 sheets
- 1000g / 2.2 lb
Item#:
501205A
Your Price:
52.70
Each
(Bloom 200) 2g/500ct
- These gelatin sheets at bloom 200 are easy to use and measure.
- Gels precisely in just three steps: soaking, squeezing and melting.
- Perfect for numerous dishes, appetizers and desserts such as savory aspics, cake fillings, mousses, panna cotta and jellies.
- These gelatin sheets are pure protein and contain no fat, carbohydrate or allergens.
- 500 sheets
- 1000g / 2.2 lb
Item#:
501206A
Your Price:
103.88
Each
(Bloom 180) 2.5g/0.09oz 100ct
Item#:
501207B
Your Price:
22.72
Each
(Bloom 180) 2.5g/0.09oz 400ct
- These gelatin sheets at bloom 180 are easy to use and measure.
- Gels precisely in just three steps: soaking, squeezing and melting.
- Perfect for numerous dishes, appetizers and desserts such as savory aspics, cake fillings, mousses, panna cotta and jellies.
- These gelatin sheets are pure protein and contain no fat, carbohydrate or allergens.
- 400 sheets
- 1000g / 2.2 lb
Item#:
501207A
Manufacturer Item:
1155
Your Price:
87.11
Each
- Gellan gum is a type of food additive that is commonly used in culinary applications as a thickening agent, stabilizer, and gelling agent. Gellan Gum is similar to guar gum, carrageenan, agar agar and xanthan gum. It is a popular plant based substitute for gelatin. Here are some common culinary uses of gellan gum:
- Dairy products: Gellan gum is commonly used in dairy products such as yogurt, cream cheese, and ice cream to improve texture, prevent syneresis (separation of liquid), and stabilize the product.
- Plant-based milk alternatives: Gellan gum is often used in plant-based milk alternatives such as almond milk, soy milk, and oat milk to improve texture and prevent separation.
- Jellies and desserts: Gellan gum is used to create jellies and desserts such as fruit gels, panna cotta, and custards. It provides a firm, smooth texture and helps to maintain the shape of the dessert.
- Sauces and dressings: Gellan gum is used in sauces and dressings to improve texture and prevent separation. It is often used in low-fat or reduced-calorie dressings to provide a creamy texture without the added fat.
- Beverages: Gellan gum is used in beverages such as sports drinks and fruit juices to improve texture and prevent settling. It can also be used to create suspension of particles or emulsification of fats in certain beverages.
- Bulk sizes available on request.
- Certified Kosher and Pareve
gellan gum
Item#:
501208S
- Gellan Gum F Low Acyl is a type of food additive that is commonly used in culinary applications as a thickener, stabilizer, and gelling agent. It is a modified form of gellan gum, and has a lower degree of acylation, which means it forms softer and more elastic gels than regular gellan gum. Here are some common culinary uses of gellan gum low acyl:
- Dairy products: Gellan gum low acyl is commonly used in dairy products such as yogurt, cream cheese, and ice cream to improve texture, prevent syneresis (separation of liquid), and stabilize the product.
- Plant-based milk alternatives: Gellan gum low acyl is often used in plant-based milk alternatives such as almond milk, soy milk, and oat milk to improve texture and prevent separation.
- Jellies and desserts: Gellan gum low acyl is used to create jellies and desserts such as fruit gels, panna cotta, and custards. It provides a softer, more elastic texture than regular gellan gum.
- Sauces and dressings: Gellan gum low acyl is used in sauces and dressings to improve texture and prevent separation. It is often used in low-fat or reduced-calorie dressings to provide a creamy texture without the added fat.
- Beverages: Gellan gum low acyl is used in beverages such as sports drinks and fruit juices to improve texture and prevent settling. It can also be used to create suspension of particles or emulsification of fats in certain beverages.
- Bulk sizes available on request.
Item#:
501209S
- Glucono Delta Lactone (GDL) is a type of food additive that is commonly used in culinary applications as a leavening agent, acidifier, and preservative. Here are some common culinary uses of GDL:
- Baked goods: GDL is commonly used as a leavening agent in baked goods such as cakes, bread, and pastries. It releases carbon dioxide when it reacts with water, helping to create a light, airy texture.
- Dairy products: GDL is often used in dairy products such as cream cheese and sour cream as an acidifier. It helps to reduce the pH level and create a tangy flavor.
- Tofu: GDL is commonly used to make tofu. It acts as a coagulant, causing the soy milk to solidify into a curd.
- Meat products: GDL can be used as a preservative in meat products such as sausages and deli meats. It helps to extend the shelf life by inhibiting the growth of bacteria.
- Pickles and fermented foods: GDL is often used in pickles and other fermented foods as an acidifier. It helps to create the sour flavor and preserve the food.
- Glucono Delta Lactone has roughly a third of the sourness of citric acid.
- Bulk sizes available on request.
Item#:
501213S
- Glucose is a sugar derived from starch (corn, wheat, potato, tapioca, or rice) and sold in powder and syrup form. Here are some common culinary uses of glucose:
- Baked goods: Glucose is often used in baked goods such as bread, cakes, and pastries to add sweetness and improve the texture. It helps to retain moisture and create a soft, tender crumb.
- Confectionery: Glucose is a common ingredient in confectionery such as candy, caramels, and chocolate. It helps to prevent crystallization and create a smooth, creamy texture.
- Beverages: Glucose is used in beverages such as sports drinks and energy drinks to provide a quick source of energy. It is also used in some fruit juices and sodas to enhance the sweetness.
- Ice cream: Glucose is often used in ice cream to improve the texture and prevent crystallization. It helps to create a smooth, creamy texture and improve the scoopability.
- Sauces and marinades: Glucose is sometimes used in sauces and marinades to add sweetness and improve the texture. It can also act as a thickener and help to create a glossy finish.
- In sugar work, glucose prevents recrystallisation and makes the sugar mass elastic.
- Dextrose Equivalent (DE): 42
- Bulk sizes available on request.
Item#:
501214S
- Glucose syrup is a sugar syrup derived from potato starch. Here are some common culinary uses of glucose syrup:
- Baked goods: Glucose syrup is often used in baked goods such as bread, cakes, and cookies to add sweetness and improve the texture. It helps to retain moisture and create a soft, tender crumb.
- Confectionery: Glucose syrup is a common ingredient in confectionery such as candy, caramels, and chocolate. It helps to prevent crystallization and create a smooth, creamy texture.
- Beverages: Glucose syrup is used in beverages such as sports drinks and energy drinks to provide a quick source of energy. It is also used in some fruit juices and sodas to enhance the sweetness.
- Ice cream: Glucose syrup is often used in ice cream to improve the texture and prevent crystallization. It helps to create a smooth, creamy texture and improve the scoopability.
- Sauces and marinades: Glucose syrup is sometimes used in sauces and marinades to add sweetness and improve the texture. It can also act as a thickener and help to create a glossy finish.
- Canning and preserving: Glucose syrup is used in canning and preserving to prevent crystallization of the sugar and ensure a smooth texture.
- In sugar work, glucose prevents recrystallisation and makes sugar mass elastic.
- Dextrose Equivalent (DE): 43
- Bulk sizes available on request.
Item#:
501215S
- Glycerine, also known as glycerol, is a colorless, odorless, and slightly sweet-tasting liquid that is commonly used in culinary applications as a humectant, thickener, and sweetener. Here are some common culinary uses of glycerine:
- Baked goods: Glycerine is often used in baked goods such as cakes and pastries to retain moisture and prevent them from becoming dry and stale.
- Confectionery: Glycerine is commonly used in confectionery such as candy, chocolate, and fudge as a sweetener, thickener, and humectant. It helps to create a smooth and creamy texture and prevents crystallization.
- Frosting and icing: Glycerine is often used in frosting and icing to prevent them from becoming too hard or cracking. It helps to keep them soft and pliable, and gives them a glossy finish.
- Beverages: Glycerine is used in some beverages as a sweetener and thickener. It is also used in some herbal tinctures and extracts as a solvent.
- Meat products: Glycerine is used in some meat products such as sausage and ham as a humectant to prevent them from drying out.
- Bulk sizes available on request.
Item#:
501216S
- Glycerol monostearate (GMS) is a food additive that is commonly used as an emulsifier, stabilizer, and thickener in various food products. Here are some culinary usages for Glycerol Monostearate:
- Baked goods: GMS is often used in baked goods such as bread, cakes, and cookies to improve texture, increase shelf life, and prevent staling.
- Ice cream: GMS can be used to improve the texture of ice cream by preventing ice crystal formation and increasing creaminess.
- Dairy products: GMS is commonly used in dairy products like cheese, yogurt, and butter as an emulsifier to prevent separation of the ingredients.
- Margarine: GMS is often added to margarine to improve its consistency and texture.
- Chocolates: GMS can be used in chocolates as a stabilizer to prevent separation of the cocoa solids and cocoa butter.
- Non-dairy creamers: GMS is used in non-dairy creamers to improve their stability and texture.
- Meat products: GMS is used in meat products like sausages and hot dogs to improve texture, increase shelf life, and prevent fat separation.
Item#:
501217S
- Blend of ingredients for Pectin Pate de Fruit
- Contains pectin, dextrose and citric acid
Item#:
501201S
Matcha Powder
- Chef Rubber is pleased to offer you this excellent quality matcha green tea powder.
- Matcha is the oldest and most premium variety of green tea in Japan - the mother of all green tea!
- For over 800 years, Zen Buddhist monks have been using Matcha green tea as a meditational drink.
- Matcha is very exquisite: only a few dozen tea farmers in all of Japan own the extensive knowledge required to produce this tea.
- Matcha tea leaves grow slowly in shaded tea plantations.
- The fresh leaves are primarily handpicked, dried and ground by low friction granite stone mills into an ultra fine, jade green powder, and finally whisked, typically, with a bamboo whisk.
- The result is a unique, creamy velvet, full-bodied cup of premium green tea - extremely high in antioxidants, amino acids and other nutrients.
- Use to flavor cakes, cookies, chocolates, drinks, and other baked goods.
- Bulk sizes available on request.
green tea powder
Item#:
501218S
- Guar gum is a food additive made from the guar bean, and it is commonly used as a thickening, stabilizing, and binding agent in various food products. Here are some culinary usages for guar gum:
- Baked goods: Guar gum can be used in baked goods such as bread, cakes, and cookies to improve texture, increase shelf life, and provide a gluten-free alternative to wheat flour.
- Ice cream: Guar gum is often used in ice cream to improve texture and prevent ice crystal formation.
- Dairy products: Guar gum is commonly used in dairy products like yogurt and cheese as a thickener to improve texture and consistency.
- Salad dressings: Guar gum can be used in salad dressings to prevent separation of oil and water, and to improve the overall texture and mouthfeel.
- Soups and gravies: Guar gum can be used in soups and gravies as a thickener to improve texture and provide a smoother consistency.
- Meat products: Guar gum is used in meat products like sausages and meatballs to improve texture and bind the ingredients together.
- Beverages: Guar gum is used in various beverages such as fruit juices, energy drinks, and protein shakes to improve texture and prevent separation of ingredients.
- Bulk sizes available on request.
Item#:
501210S
- Gum arabic, also known as acacia gum, is a natural product derived from the sap of the acacia tree. It has been used in culinary applications for centuries as a thickening agent, stabilizer, emulsifier, and texturizer. Here are some common culinary uses for gum arabic:
- Candy and confectionery: Gum arabic is often used in the production of candy and confectionery products, such as gummy bears and marshmallows. It helps to create a smooth and creamy texture, and can also improve the shelf life of these products.
- Beverages: Gum arabic is used in the production of soft drinks, energy drinks, and other beverages to improve the mouthfeel and texture. It can also help to stabilize the emulsions in these products, preventing separation over time.
- Ice cream and frozen desserts: Gum arabic can be used in the production of ice cream and other frozen desserts to improve the texture and prevent ice crystals from forming. It can also help to improve the stability of these products during storage and transport.
- Baked goods: Gum arabic can be used in the production of baked goods, such as bread, cakes, and cookies, to improve the texture and help them retain moisture. It can also be used as a glaze or coating on baked goods.
- Sauces and dressings: Gum arabic can be used as a thickener and stabilizer in sauces and dressings, such as mayonnaise and salad dressings. It helps to create a smooth and creamy texture and prevents separation of the ingredients over time.
- Gum Arabic is used to make our edible glitter.
- Bulk sizes available on request.
Item#:
501211S
- Gum tragacanth is a natural gum that is derived from the sap of several species of legumes in the genus Astragalus. It has been used in culinary applications for centuries as a thickener, emulsifier, stabilizer, and binder. Here are some common culinary uses for gum tragacanth:
- Confectionery: Gum tragacanth is often used in the production of confectionery products, such as gumdrops, jelly beans, and Turkish delight. It helps to create a chewy texture and can also be used as a binder for other ingredients.
- Ice cream and frozen desserts: Gum tragacanth can be used in the production of ice cream and other frozen desserts to improve the texture and prevent ice crystals from forming. It can also help to improve the stability of these products during storage and transport.
- Beverages: Gum tragacanth can be used in the production of beverages, such as fruit juices and energy drinks, to improve the texture and stability of the product. It can also help to prevent separation of the ingredients over time.
- Sauces and dressings: Gum tragacanth can be used as a thickener and stabilizer in sauces and dressings, such as ketchup and salad dressings. It helps to create a smooth texture and prevents separation of the ingredients over time.
- Bulk sizes available on request.
Item#:
501212S
- This is spray dried powdered honey from choice grades of best quality honeys.
- Dry honey contains about 40% honey solids.
- Ingredients: Honey, wheat starch, soy flour, calcium stearate, hydroxylated lecithin.
- Store this honey powder in a closed cool dry area.
- Certified Kosher and Pareve
Item#:
501220S
- This is pure powdered peeled horseradish root.
- Powdered horseradish can be reconstituted into horseradish sauce with 1 part powder and 2 parts water.
- Use horseradish powder to spice up sauces, dips, condiments, dressings, marinades, as a seasoning and much more.
- Think Bloody Mary, and add a pinch of horseradish powder!
horseradish powder
Item#:
510007S
- This stabilizer is a blend of gums for stabilizing regular fat ice creams.
- Imparts a slow, even meltdown with a rich and creamy mouth feel.
- Between 5g -10g per 1KG Heat to 180* F (82.2 C) for full activation.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501221S
- Our Icing Sugar is an extra fine powdered sugar ideal for icings and frostings.
- Icing sugar contains a small percentage of corn starch for anti caking.
Item#:
509055S
- Instant Clearjel is a modified food starch that is commonly used as a thickener in the food industry. It is a versatile ingredient that can be used in a variety of culinary applications. Here are some common culinary uses for Instant Clearjel:
- Fruit pies: Instant Clearjel is often used as a thickener in fruit pie fillings, as it does not break down during baking and results in a smooth, consistent texture. It can also be used in no-bake pies and cheesecakes.
- Sauces and gravies: Instant Clearjel can be used as a thickener in sauces and gravies, as it thickens quickly and does not require prolonged cooking. It also results in a smooth texture and does not cause the sauce to become gummy or sticky.
- Jams and jellies: Instant Clearjel can be used as a thickener in homemade jams and jellies, as it thickens quickly and does not require a lot of cooking time. It also results in a smooth texture and does not affect the flavor of the fruit.
- Salad dressings: Instant Clearjel can be used as a stabilizer in salad dressings, as it prevents separation of the ingredients and results in a smooth, creamy texture.
- Frozen desserts: Instant Clearjel can be used as a stabilizer in frozen desserts, such as ice cream and sorbet. It helps to prevent ice crystals from forming and results in a smooth, creamy texture.
- Clearjel thickens liquids of all temperatures. Starts to swell and thicken instantly but takes up to 10 minutes to fully hydrate and thicken. Heat will increase the viscosity slightly.
- Instant Clearjel takes on just the food's flavor, otherwise it is tasteless.
- Reduces the amount of sugar needed for certain recipes (up to 70% in jam) and reduces calories (less sugar).
- Reduces preparation time (foods needn't cook down).
- Instant Clearjel Usage: 1 tbsp to 1 cup liquid.
- Bulk sizes available on request.
Item#:
501222S
- Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candy making. It is sold as a clear liquid that can be dissolved in water. When added to sucrose (table sugar), invertase breaks down the sugar into a mixture of glucose and fructose, commonly called "invert sugar" or "inverted sugar syrup." Invert sugar is frequently used in commercial baking and candy recipes because it keeps baked goods moist for longer periods of time.
- When invertase is added to sugar candy recipes, like fondant candy fillings, it gradually liquefies the fondant. This is one way of producing the liquid center in candies like cherry cordials. The reaction takes a few days to occur, so you should plan on a waiting period when making liquid centers with invertase.
- The exact amount of invertase needed depends on many factors, including the strength and preparation of the invertase, the temperature of the environment, and the recipe itself. As a very general rule, you should add between 1/4 tsp - 1 tsp of invertase per pound of fondant.
- The invertase itself should be stored in the refrigerator for longevity. Cold temperatures slow the invertase reaction, so candies with invertase should be stored at room temperature instead of in the refrigerator, for the best and fastest results.
- Bulk sizes available on request.
NOTE: Invertase Maxinvert MUST be shipped overnight to maintain a cool temperature and the product's effectiveness.
Item#:
501224S
aka Trimoline
- Invert Sugar also known as Trimoline, is a syrup made from sucrose that has been inverted into glucose and fructose. It is commonly used in the food industry as a sweetener, flavor enhancer, and texture modifier. Here are some common culinary uses for trimoline:
- Baked goods: Invert Sugar (Trimoline) can be used in the production of baked goods, such as cakes, cookies, and breads, to improve the texture and moisture retention. It also enhances the flavor and can help to extend the shelf life of these products.
- Confectionery: Invert Sugar (Trimoline) is often used in the production of confectionery products, such as candy and fudge, to improve the texture and prevent crystallization. It also enhances the flavor and can help to extend the shelf life of these products.
- Ice cream and frozen desserts: Invert Sugar (Trimoline) can be used in the production of ice cream and other frozen desserts to improve the texture and prevent ice crystals from forming. It also enhances the flavor and can help to extend the shelf life of these products.
- Sauces and marinades: Invert Sugar (Trimoline) can be used as a sweetener and flavor enhancer in sauces and marinades, such as BBQ sauce and teriyaki sauce. It also helps to improve the texture and can help to extend the shelf life of these products.
- Beverages: Invert Sugar (Trimoline) can be used as a sweetener and flavor enhancer in beverages, such as cocktails and carbonated drinks.
- Bulk sizes available on request.
- Certified Kosher and Pareve
Item#:
501225S
- Iota Carrageenan is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for Carrageenan Iota:
- Desserts: Iota Carrageenan is commonly used in the production of jellies, puddings, and mousses, especially those that require heat treatment. It helps to thicken and stabilize these products and creates a smooth, creamy texture.
- Dairy products: Iota Carrageenan can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Meat products: Iota Carrageenan is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent the formation of syneresis, the separation of water from the product.
- Beverages: Iota Carrageenan can be added to beverages, such as chocolate milk and nutritional drinks, to enhance their texture and provide a creamy mouthfeel.
- Vegan and vegetarian products: Iota Carrageenan is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- General usage: 1g per 100g liquid - Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
- Bulk sizes available on request.
Item#:
CARR-I
- This is Chef Rubber granulated isomalt, a derivative of beet sugar, and an alternative to regular sugar for pulling, blowing, casting etc.
- Isomalt can also be used as an equal exchange for sugar in baked goods.
- These isomalt grains are very resistant to humidity and won't crystalize.
- With roughly half the calories of regular sugar, isomalt is great for healthy recipes.
- Our Isomalt crystals are an ideal sweetening choice for diabetic-friendly applications because they do not increase blood sugar.
- Our isomalt has a 5 year shelf life.
isomalt
Item#:
508001S
- This is powdered jalapeno puree.
- It provides the same flavor, color and aroma as fresh jalapeno peppers without the mess or additional liquid of fresh or pickled peppers.
- Spice up your next sauce, marinade, batter or anything else that could use a convenient kick!
jalapeno powder
Item#:
510008S
- Kappa Carrageenan is a food additive that is commonly used in the culinary industry for various purposes especially as a gelling agent. Here are some culinary usages for Carrageenan Kappa:
- Desserts: Kappa Carrageenan is commonly used in the production of gelatin-based desserts, such as gummies and marshmallows. It helps to thicken and stabilize these products and create a smooth, firm texture.
- Dairy products: Kappa Carrageenan can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Meat products: Kappa Carrageenan is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent syneresis, the separation of water from the product.
- Beverages: Kappa Carrageenan can be added to beverages, such as chocolate milk and nutritional drinks, to enhance their texture and provide a creamy mouthfeel.
- Vegan and vegetarian products: Kappa Carrageenan is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- Kappa Carrageenan is unstable after freezing and slightly cloudier versus Iota.
- Bulk sizes available on request.
Item#:
CARR-K