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A to ZThe elementals of great culinary creations - here you'll find emulsifiers, gums, sweeteners, thickeners, stabilizers and more... |
- Sodium Hexametaphosphate (SHMP) is a food additive that is commonly used in the culinary industry for its emulsifying and sequestrant properties. Here are some culinary usages for SHMP:
- Meat Processing: SHMP is commonly used in meat processing as a sequestrant to bind and trap metal ions that can cause rancidity and spoilage in meat products.
- Seafood: SHMP is used in the seafood industry to improve the texture of seafood products, particularly shrimp and scallops. It also helps to prevent the formation of crystals that can affect the quality of the product during storage and transport.
- Dairy Products: SHMP is used in the dairy industry to prevent the separation of milk proteins during processing and to improve the texture and mouthfeel of dairy products such as cheese and ice cream.
- Beverages: SHMP is used in some beverage products, particularly fruit juices, to prevent the formation of sediment and to improve the clarity of the final product.
- Baked Goods: SHMP is used in some baked goods, particularly cake mixes, to improve the texture and stability of the product.
- Processed Foods: SHMP is used as an emulsifier in many processed foods, such as canned soups, sauces, and dressings, to improve their texture and consistency.
- Bulk sizes available on request.
Item#:
501608S
- Sodium hydroxide, also known as lye or caustic soda, is a strong alkali that is commonly used for preparing various foodstuffs such as lutefisk, bagels and hominy. Here are some culinary usages for sodium hydroxide:
- Pretzels: Sodium hydroxide is used to create the distinctive texture and flavor of pretzels. The dough is dipped in a solution of sodium hydroxide before baking, which causes the outside to become brown and crispy while the inside remains soft.
- Noodles: Sodium hydroxide is used in the production of some Asian noodles, such as ramen and udon. It helps to give the noodles their distinctive texture and yellow color.
- Olives: Sodium hydroxide is used to remove the bitterness from olives during the curing process.
- Cocoa Processing: Sodium hydroxide is used in the processing of cocoa beans to remove the outer shell and to create a smoother flavor.
- Food Preservation: Sodium hydroxide is sometimes used as a preservative in certain foods, particularly pickled vegetables.
- It's important to note that sodium hydroxide is a strong and potentially dangerous chemical that should be handled with care.
- Bulk sizes available on request.
- Product not allowed to be shipped by air.
Item#:
501609S
- Sodium Nitrate, also known as saltpeter, is a food preservative and flavoring agent found naturally in leafy green vegetables. Here are some culinary usages for Sodium Nitrate:
- Cured Meats: Sodium Nitrate is commonly used in the curing of meats, particularly bacon, ham, and sausages. It helps to preserve the meat by inhibiting the growth of bacteria and also gives the meat its characteristic pink color.
- Cheese: Sodium Nitrate is sometimes used in the production of cheese, particularly hard cheeses such as cheddar. It helps to prevent the growth of bacteria and improves the flavor and texture of the cheese.
- Canned Meats and Fish: Sodium Nitrate is used as a preservative in some canned meats and fish to prevent the growth of bacteria and to extend their shelf life.
- Pickling: Sodium Nitrate is sometimes used as a pickling agent for vegetables such as cabbage and cucumbers.
- Flavor Enhancer: Sodium Nitrate can be used as a flavor enhancer in some processed foods, particularly meats and soups.
- Not to exceed 200ppm.
- Bulk sizes available on request.
Item#:
501610S
- Sodium Nitrite Pink Cure Salt is used as a preservative and color fixative in cured meats. Here are some culinary usages for Sodium Nitrite Pink Cure Salt:
- Cured Meats: Sodium Nitrite Pink Cure Salt is commonly used in the curing of meats, particularly bacon, ham, and sausages. It helps to preserve the meat by inhibiting the growth of bacteria and also gives the meat its characteristic pink color.
- Jerky: Sodium Nitrite Pink Cure Salt is often used in the production of beef jerky. It helps to preserve the meat and also gives it a distinctive flavor and color.
- Sausages: Sodium Nitrite Pink Cure Salt is commonly used in the production of sausages, particularly cured sausages such as salami. It helps to preserve the meat and also gives it a characteristic flavor and color.
- Fish: Sodium Nitrite Pink Cure Salt can also be used in the curing of fish, particularly salmon and trout.
- Cheese: Sodium Nitrite Pink Cure Salt can be used in the production of cheese, particularly hard cheeses such as cheddar. It helps to prevent the growth of bacteria and improve the flavor and texture of the cheese.
- Bulk sizes available on request.
Item#:
501611S
- Sodium Tripolyphosphate (STPP) is a food improver, a preservative and and emulsifying agent. Here are some culinary usages for sodium Tripolyphosphate:
- Seafood: Sodium Tripolyphosphate is commonly used in the seafood industry to increase the moisture retention and improve the texture of seafood, particularly shrimp and scallops.
- Meat: Sodium Tripolyphosphate can also be used in the production of processed meats, such as sausages and hot dogs, to improve their texture and increase their water holding capacity.
- Dairy: Sodium Tripolyphosphate is sometimes used in the production of cheese to improve its melting properties and prevent it from separating.
- Vegetables: Sodium Tripolyphosphate retains color of fruits, vegetables and beans, and improves water retention and texture.
- Baked Goods: Sodium Tripolyphosphate can be used in baked goods, such as cakes and bread, to improve their texture and extend their shelf life.
- Beverages: Sodium Tripolyphosphate can also be used as a stabilizer in some beverages, such as fruit juices and wine.
- Bulk sizes available on request.
Item#:
501612S
- Our sorbet stabilizer is a blend of gums used for stabilizing sorbets, sherbets and ices.
- It imparts a smooth, creamy texture in inhibits crystallization and separation.
- Ingredients: Carrageenan, Cellulose, Dextrose
- Usage: 0.3% - 0.7% of total weight
Item#:
501613S
- Sorbic Acid is effective against molds, yeasts, and some bacteria. Here are some culinary usages for Sorbic Acid:
- Baked Goods: Sorbic Acid can be used in the production of baked goods, such as bread and pastries, to prevent the growth of molds and other microorganisms.
- Beverages: Sorbic Acid can also be used as a preservative in beverages, such as fruit juices, wine, and beer, to prevent spoilage and extend their shelf life.
- Dairy: Sorbic Acid can be used in some dairy products, such as cheese and yogurt, to prevent the growth of mold and bacteria.
- Sauces and Dressings: Sorbic Acid can be used in sauces and dressings to prevent spoilage and extend their shelf life.
- Meat and Poultry: Sorbic Acid can also be used in the preservation of meat and poultry products, particularly in the form of marinades and brines.
- Sorbic Acid reacts with potassium to make potassium sorbate and with calcium to make calcium sorbate, which are also used as anti-fungals.
- Bulk sizes available on request.
Item#:
501615S
- Sorbitol is classified as a sugar alcohol, sorbitol is both a naturally occurring sugar like compound found in some fruits and a compound that is produced to be used as a sweetener as in diabetic foods.
- Sorbitol liquid is 50% as sweet as sugar and inhibits crystallization and stabilizes moisture.
- Bulk sizes available on request.
sugar
Item#:
501617S
- A naturally occurring sugar alcohol, Sorbitol Powder is both found in some fruits and well as a produced compound. It is used as a sweetener in diabetic foods. Here are some culinary usages for Sorbitol Powder:
- Baked Goods: Sorbitol Powder can be used in the production of baked goods, such as cakes and cookies, as a sugar substitute. It can also be used to improve the texture of baked goods and prevent them from drying out.
- Beverages: Sorbitol Powder can be used as a sweetener in beverages, such as diet soft drinks and sports drinks.
- Confectionery: Sorbitol Powder is commonly used in the production of confectionery products, such as candy and chewing gum, as a sugar substitute and to improve the texture.
- Frozen Desserts: Sorbitol Powder can be used in the production of frozen desserts, such as ice cream and sorbet, to improve the texture and prevent them from freezing too hard.
- Sauces and Dressings: Sorbitol Powder can be used in sauces and dressings as a sweetener and to improve the texture.
- Sorbitol is 50% as sweet as sugar and inhibits crystallization and stabilizes moisture.
- Bulk sizes available on request.
sugar
Item#:
501616S
- Sucrose esters are a food additive that is commonly used in the culinary industry as an emulsifier, stabilizer, and texturizer. Here are some culinary usages for sucrose esters:
- Baked Goods: Sucrose esters can be used in the production of baked goods, such as bread and cakes, to improve the texture, help stabilize the dough and attain a more refined crumb.
- Confectionery: Sucrose esters are commonly used in the production of confectionery products, such as candy and chocolate, to improve their texture and stability. Sucrose Esters can help prevent blooming in chocolate. Crystallization in sugar confections can be protected and aerated using Sucrose Esters.
- Dairy: Sucrose esters can be used in dairy products, such as ice cream, mousses and whipped cream, to improve their texture and prevent separation.
- Sauces and Dressings: Sucrose esters can be used in sauces and dressings as an emulsifier and stabilizer to prevent separation and improve the texture.
- Beverages: Sucrose esters can be used as an emulsifier and stabilizer in some beverages, such as smoothies and milkshakes, to improve the texture and prevent separation.
- Bulk sizes available on request.
Item#:
501630S
- Tapioca Maltodextrin is a thickener, stabilizer, and carrier for flavorings and oils. This Tapioca Maltodextrin has been specially designed to have a very low bulk density. Here are some culinary usages for Tapioca Maltodextrin:
- Powdered Flavorings: Tapioca Maltodextrin can be used to turn liquid flavorings, such as oils and vinegars, into a dry powder form that can be easily sprinkled over food.
- Desserts: Tapioca Maltodextrin can be used to add texture and stability to desserts, such as mousses and custards, without altering the flavor.
- Savory Dishes: Tapioca Maltodextrin can be used as a thickener and stabilizer in savory dishes, such as sauces and soups.
- Dry Mixes: Tapioca Maltodextrin can be used in the production of dry mixes, such as cake mixes and drink mixes, to improve the volume, texture, and stability.
- Snacks: Tapioca Maltodextrin can be used to coat snacks, such as popcorn and chips, to improve the texture and help seasonings stick to the surface.
- In addition, this bland tasting Tapioca Maltodextrin functions excellently as a dispersant for dry ingredients in low solids preparations.
- Bulk sizes available on request.
Item#:
501802S
- Tartaric Acid granules are an acidulant, flavor enhancer, and leavening agent. Tartaric Acid is used to inhibit improper growth of sugar crystals. Here are some culinary usages for tartaric acid granules:
- Baked Goods: Tartaric acid granules can be used in the production of baked goods, such as cakes and breads, as a leavening agent to help the dough rise.
- Beverages: Tartaric Acid can be used in beverages, such as wine and fruit juice, as an acidulant and flavor enhancer.
- Confectionery: Tartaric acid granules can be used in the production of confectionery products, such as candy and chewing gum, as a flavor enhancer and to improve the texture.
- Pickling: Tartaric Acid granules can be used in the pickling process to help preserve vegetables and improve their texture.
- Sauces and Dressings: Tartaric Acid granules can be used in sauces and dressings as an acidulant and flavor enhancer.
- Tartaric Acid can be combined with baking soda for a leavening agent.
- Bulk sizes available on request.
Item#:
501803S
- Enzyme used to bind proteins such as beef, poultry, and seafood.
- Slurry Method: Make sure all utensils are room temperature and protective gloves are used as bonding agent should not come in contact with skin. Prehydrate as 1 part transglutaminase (GS) to about 4 parts warm water. Whisk water before slowly pouring powder into bowl, making sure to continually keep the water moving for 5 minutes. To validate proper mixing, mixture will appear foamy, but you must wait until foam disappears before applying.
- Brush Application: Apply slurry with brush to coat entire surface, then mold, stuff or vacuum package and refrigerate 6 hours to overnight for enzymatic reaction. (slurry in bowl will remain in a liquid state for 4 to 6 hours) DO NOT FREEZE TO EXPEDITE PROCESS. Once reacted, you can then cook, cut and/or freeze item, as the finished bond cannot be broken.
- Mixer/Tumbler Application: Slowly pour slurry into mixer or tumbler, and mix 4-5 minutes to evenly coat all surfaces. Follow steps above for packaging.
- Dry Mixing Method: Apply powder over protein in bowl or mixer, and mix 4-5 minutes to evenly coat all surfaces. If coating large pieces, shake off excess granules before bonding as only product with moisture will adhere. Follow steps above for packaging.
- Ingredients: sodium chloride, gelatin, trisodium phosphate, maltodextrin, transglutaminase, safflower oil.
Item#:
501804S
- Enzyme used to bind proteins such as beef, poultry, and seafood.
- Sprinkle Method: To join specific pieces, transglutaminase (RM) can be sprinkled on product surfaces. The surfaces are then joined and held in place though vacuum packaging or molding. Products should be formed immediately after joining coated surfaces. USAGE: 0.75 - 1.0%.
- Dry Mixing Method: Mixing is used to incorporate a marinade into meat trimmings or coarse ground products. After marinade is absorbed, transglutaminase (RM) may be added as a dry powder during mixing. Once transglutaminase is added, the product should be formed, stuffed, or molded within 20-30 minutes. USAGE: 1% of formula weight.
- Slurry Method: Pre hydrate at about 4 to 4.5 times its weight in water. Then add slurry to meat chunks and blend. Allow to activate in desired shape under refrigerated conditions. Once transglutaminase (RM) is mixed with water, it must be mixed and formed with meat products within 20-30 minutes. USAGE: 1% by weight.
- Storage: Once opened, reseal an unused portions and store frozen for up to 1 month.
- Ingredients: sodium caseinate, maltodextrin, transglutaminase
Item#:
501805S
- YG is a transglutaminase preparation designed specifically for dairy applications.
- For yogurt applications, it improves the texture by reducing non-fat solids, helps viscosity with perceived creaminess and reduces syneresis.
- Gluten Free Compliant, Kosher, Non GMO Compliant
Item#:
501823S
- Tylose is a thickener, stabilizer, and emulsifier. Tylose is often preferred by decorators due to the fact that it is more affordable and the supply is more reliable. It improves freeze / thaw capabilities, resists humidity and prolongs shelf life. Here are some culinary usages for tylose:
- Fondant: Tylose can be added to fondant to improve its texture, making it easier to shape and sculpt into decorative shapes.
- Icing: Tylose can be added to icing to thicken it and help it hold its shape, making it easier to decorate cakes and cupcakes.
- Gum Paste: Tylose can be added to gum paste to improve its elasticity and make it easier to shape into intricate designs.
- Bread: Tylose can be added to bread dough to improve its texture and help it rise.
- Sauces and Dressings: Tylose can be used in sauces and dressings as a thickener and stabilizer to prevent separation and improve the texture.
- Tylose is a synthetic substitute for Gum Tragacanth in sugarpaste. Gum Tragacanth will yield a slightly softer gumpaste than Tylose.
- Bulk sizes available on request.
Item#:
501807S
- ULTRA-SPERSE¨ M is a high performance, cold water swelling (CWS) modified food starch derived from waxy maize.
- It is particularly well suited for food preparations subjected to severe processing like microwaving or milling.
- It exhibits excellent dispersibility and imparts superior sheen, clarity, and smoothness when compared to traditional pregelatinized starches.
- ULTRA-SPERSE¨ M disperses easily in hot or cold water without lumping and yields a smooth, short texture with excellent sheen and clarity.
- The product is extremely resistant to harsh processing conditions including intense heating (microwaving), high shear (milling), or low pH.
- The product imparts a rich, creamy mouth feel to prepared foods.
- It also offers excellent cold temperature storage stability to refrigerated or frozen foods.
Item#:
501808S
- Ultratex 3 is a modified food starch derived from tapioca.
- Cold water swelling without the use of heat.
- Bland flavor with good mouth feel.
- Use Ultratex 3 tapioca starch for thickening and also works great for films.
- Bulk sizes available on request
Item#:
501809S
- Ultratex 8 is a modified tapioca starch that can be used as a thickening, stabilizing agent and works great in films. Here are some culinary usages for Ultratex 8:
- Thickening: Ultratex 8 can be used to thicken sauces, gravies, soups, and other liquid-based dishes. It can help to create a smooth texture without altering the flavor or color of the dish.
- Breading: Ultratex 8 can be used as a gluten-free alternative to wheat flour in breading for fried foods. It can help to create a crispy texture and is perfect for those with gluten allergies or sensitivities.
- Gluten-free baking: Ultratex 8 can be used in gluten-free baking to replace the binding and elasticity properties of gluten. It can help to give gluten-free breads and baked goods a better texture.
- Ice cream and sorbet: Ultratex 8 can be used in ice cream and sorbet to create a smoother texture and prevent ice crystals from forming. It can also help to improve the stability of the final product.
- Meat and poultry products: Ultratex 8 can be used as a binder in meat and poultry products such as sausages and deli meats. It can help to improve the texture and prevent the products from drying out.
- Ultratex 8 has a bland flavor with good mouth feel.
- Bulk sizes available on request.
Item#:
501810S
- Versa Whip whipping agent is made from soy protein.
- It is used to replace egg albumin or gelatin.
- Versa Whip produces a stable foam especially when used with Xanthan Gum
Item#:
501811S
- Our whipped cream stabilizer is a standardized carrageenan designed to prevent serum separation in whipped cream.
Item#:
501813S
- Powdered Worcestershire Sauce is used in both cooked and uncooked dishes, particularly with beef.
- The Worcester flavor also serves well in marinades, condiments and sprinkled on steamed or grilled vegetables.
- Worcestershire Sauce powder is great flavoring for a Bloody Mary.
- Make liquid Worcestershire sauce by stirring together 1 part powder to 1 1/2 parts water.
Item#:
510010S
- Xanthan Gum is a natural gum produced by culture fermentation of glucose that is very stable under a wide range of temperatures and pH. Here are some culinary usages for xanthan gum:
- Thickening: Xanthan gum can be used to thicken liquids such as sauces, gravies, soups, and salad dressings. It can also be used to create thicker batters and doughs for baking.
- Emulsifying: Xanthan gum can be used as an emulsifier to keep liquids from separating, such as in salad dressings and mayonnaise.
- Gluten-free baking: Xanthan gum can be used in gluten-free baking to replace the binding and elasticity properties of gluten. It can help to give gluten-free breads and baked goods a better texture.
- Ice cream and sorbet: Xanthan gum can be used in ice cream and sorbet to create a smoother texture and prevent ice crystals from forming.
- Meat and poultry products: Xanthan gum can be used as a binder in meat and poultry products such as sausages and deli meats. It can help to improve the texture and prevent the products from drying out.
- Typical usage: 0.1% to 0.5% by weight.
- Xanthan Gum is cold water soluble.
- Bulk sizes available on request.
Item#:
501814S
- Xylitol is a sugar alcohol that can be used as a sugar substitute in cooking, baking, candies, chewing gum and natural ingredient toothpaste. Although it has the same sweetness as sugar, Xylitol can be labeled "sugar-free". Here are some culinary usages for xylitol:
- Sweetening: Xylitol can be used as a sweetener in baked goods such as cakes, cookies, and muffins. It has a similar sweetness to sugar but with fewer calories.
- Frostings and glazes: Xylitol can be used in frostings and glazes to sweeten and thicken them. It can also give a glossy finish to your desserts.
- Jams and jellies: Xylitol can be used in place of sugar in making jams and jellies. It can help to thicken the mixture and add sweetness without adding extra calories.
- Ice cream: Xylitol can be used to sweeten ice cream and other frozen desserts. It can also help to prevent the formation of ice crystals and improve the texture.
- Beverages: Xylitol can be used to sweeten hot or cold beverages such as tea, coffee, and smoothies. It dissolves easily and has a similar sweetness to sugar.
- The metabolism of Xylitol does not require insulin and it does not promote tooth decay.
- Bulk sizes available on request.
sugar
Item#:
501815S
- This is dehydrated nonfat yogurt in powdered form.
- Yogurt powder is a great way to add yogurt flavor without adding moisture.
- Mix in with ganaches, creams, cakes, sauces, etc.
- Yogurt powder is very soluble in warm or cold liquids.
Item#:
501816S
Desiccated
- Desiccated coconut is a great addition to pastry, baked good, savory crusts and sauces and even cocktails!
- Our desiccated coconut is sulfur oxide free.
desiccated coconut
Item#:
509025S