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The elementals of great culinary creations - here you'll find emulsifiers, gums, sweeteners, thickeners, stabilizers and more...
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  • Pectin low sugar glazing is a type of gel-reversible glaze that is made with natural apple pectin, that is commonly used as a gelling agent in cooking and baking.
  • This glaze is particularly useful for those who want to reduce the amount of sugar in their recipes, as it allows for the creation of a sweet and glossy finish without the need for large amounts of sugar. Here are some culinary usages for pectin low sugar glazing:
  • Glazing fruit tarts and pies: Pectin low sugar glaze can be brushed onto the surface of fruit tarts and pies to give them a glossy finish and enhance their flavor.
  • Coating fruit desserts: You can use pectin low sugar glaze to coat sliced fruit, such as strawberries or apples, to make them more appealing and appetizing.
  • Decorating cakes: Pectin low sugar glaze can be used to decorate cakes by piping it onto the surface in decorative patterns.
  • Glazing baked goods: Pectin low sugar glaze can be brushed onto the surface of baked goods, such as cinnamon rolls or croissants, to give them a shiny appearance and a hint of sweetness.
  • Making jams and preserves: Pectin low sugar glaze can be used to thicken and sweeten jams and preserves without the need for large amounts of sugar.
  • Sweetening drinks: Pectin low sugar glaze can be used to sweeten drinks such as lemonade or iced tea, without adding excessive amounts of sugar.
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
pectin
Item#:
501420S
  • Pectin(NH) is a type of apple pectin that is commonly used in the food industry as a gelling and thickening agent. Here are some culinary usages for Pectin(NH):
  • Making fruit fillings: Pectin(NH) can be used to make fruit fillings for pies and pastries. It helps to thicken the mixture and create a cohesive filling.
  • Making jams and jellies: Pectin(NH) is commonly used to make jams and jellies because it helps the fruit mixture to gel and thicken. It is particularly useful for creating a firm texture in low-sugar or sugar-free recipes.
  • Creating fruit spreads: Pectin(NH) can be used to make fruit spreads, such as apple butter or pumpkin butter. It helps to thicken the mixture and create a smooth, spreadable consistency.
  • Thickening sauces and gravies: Pectin(NH) can be added to sauces and gravies to thicken them and give them a smoother texture. This is particularly useful in low-fat or low-calorie recipes.
  • Creating vegan desserts: Pectin(NH) can be used in vegan desserts, such as mousses and puddings, as a thickening agent. It is particularly useful in recipes that do not contain eggs or dairy products.
  • Making low-fat desserts: Pectin(NH) can be used to make low-fat desserts, such as fruit-based custards or puddings. It helps to thicken the mixture and create a smooth, creamy texture without the need for added fat.
  • This pectin is gel- reversible (thermally reversible) so set product can be melted then re-set again.
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
pectin
  • Pectin pate de fruit powder is a type of modified apple pectin that is used in the production of pectin pate de fruit, a type of fruit jelly candy. Here are some culinary usages for Pectin pate de fruit powder:
  • Making pectin pate de fruit: The primary use for Pectin pate de fruit powder is to make pectin pate de fruit candy. The powder is mixed with fruit puree and sugar, then cooked and set to create the chewy and flavorful candy.
  • As a gelling agent: Pectin pate de fruit powder can be used as a gelling agent in other culinary applications, such as making jams, jellies, and fruit-based sauces.
  • In vegan and vegetarian cooking: Pectin pate de fruit powder can be used as a vegan and vegetarian alternative to gelatin, which is derived from animal products. It can be used to make a variety of dishes, including vegan cheesecake, vegan marshmallows, and vegetarian panna cotta.
  • In molecular gastronomy: Pectin pate de fruit powder is used in molecular gastronomy to create fruit gels with unique textures and flavors. It is often used in combination with other gelling agents and thickeners to create innovative culinary creations.
  • In baking: Pectin pate de fruit powder can be used in baking to create fruit fillings for cakes, pastries, and other desserts. It can also be used to make fruit-flavored glazes and icings.
  • As a flavoring agent: Pectin pate de fruit powder can be used as a flavoring agent in a variety of culinary applications. It can be added to smoothies, yogurt, and oatmeal to add a fruity flavor and natural sweetness.
  • Also known as Pectin Yellow, Yellow Pectin and Pectin Jaune
  • Pectin Pate de Fruit is not thermal reversible.
  • For a reversible pectin, use Pectin Low Sugar Glazing (#501420).
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
pectin
Item#:
501419S
  • Rapid-Set Pectin Preserves are a type of fruit preserve made with Rapid-Set Pectin, a type of pectin that sets quickly and requires less sugar than traditional pectin. Here are some culinary usages for Rapid-Set Pectin preserves:
  • Making fruit jams and jellies: Rapid-Set Pectin Preserves are ideal for making fruit jams and jellies. They set quickly and require less sugar, allowing the natural flavors of the fruit to shine through.
  • In baking: Rapid-Set Pectin Preserves can be used in baking to create fruit-filled pastries, cakes, and other desserts. They can also be used to make fruit-flavored glazes and icings.
  • In marinades and sauces: Rapid-Set Pectin Preserves can be used to add a fruity flavor to marinades and sauces for meats and poultry.
  • Usage: .25 - .50%
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
pectin
Item#:
501421S
  • Slow-Set Pectin preserves are a type of fruit preserve made with slow-set pectin, a type of pectin that takes longer to set and requires more sugar than fast-set pectin. Here are some culinary usages for Slow-Set Pectin preserves:
  • Making fruit jams and jellies: Slow-Set Pectin preserves are ideal for making fruit jams and jellies that have a softer texture and a sweeter flavor.
  • In baking: Slow-Set Pectin preserves can be used in baking to create fruit-filled pastries, cakes, and other desserts. It can also be used to make fruit-flavored glazes and icings.
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
pectin
Item#:
501422S
  • This is pure deodorized plain cocoa butter Cocoa Butter.
  • Combine with cocoa mass and other ingredients to produce couverture.
  • Cocoa butter is very versatile and is said to provide numerous health benefits, especially to the skin.
Item#:
502502S
  • Potassium carbonate, also known as pearl ash or potash, has various culinary usages. Here are some culinary usages for potassium carbonate:
  • In baking: Potassium carbonate can be used as a leavening agent in baked goods such as cookies and cakes. It reacts with acidic ingredients in the dough or batter, releasing carbon dioxide and causing the dough or batter to rise.
  • In traditional Chinese cuisine: Potassium carbonate is an essential ingredient in traditional Chinese cuisine, particularly in the preparation of noodles. It is used to tenderize the dough and make it more elastic, resulting in a chewy texture in the finished product.
  • As a pH regulator: Potassium carbonate can be used as a pH regulator in food production. It can be added to acidic ingredients to neutralize their acidity and balance the flavor.
  • In the production of cocoa: Potassium carbonate is used in the production of cocoa powder and chocolate. It is added to cocoa beans during the fermentation process to neutralize the acidity and improve the flavor of the finished product.
  • As a meat tenderizer: Potassium carbonate can be used as a meat tenderizer. It can be added to a marinade to tenderize tough cuts of meat.
  • In brewing: Potassium carbonate can be used in brewing beer to adjust the pH of the mash, resulting in a smoother and less acidic flavor in the finished product.
  • Bulk sizes available on request.
Item#:
501424S
  • Potassium Sorbate is a naturally occurring organic acid that has been used extensively as a mold inhibitor for foods such as cheese, wine and baked goods. Here are some culinary usages for potassium sorbate:
  • Preserving fruits and vegetables: Potassium Sorbate can be used to preserve fruits and vegetables by inhibiting the growth of bacteria, yeast, and mold. It can be added to pickles, relishes, and other canned or jarred fruits and vegetables.
  • Preserving dairy products: Potassium Sorbate can also be used to preserve dairy products such as cheese and yogurt. It can help prevent the growth of mold and other spoilage organisms, extending the shelf life of the product.
  • In baking: Potassium Sorbate can be added to baked goods to extend their shelf life. It can be used in bread, cakes, and other baked goods.
  • In beverages: Potassium Sorbate can be used in beverages such as wine and beer to inhibit the growth of yeast and bacteria, preventing spoilage.
  • In salad dressings and sauces: Potassium Sorbate can be used as a preservative in salad dressings and sauces. It can help prevent spoilage and extend the shelf life of the product.
  • This is a white crystalline powder, with basically no noticeable flavor at normal usage concentrations.
  • Potassium Sorbate is used in a liquid solution of 2.5%.
  • Bulk sizes available on request.
Item#:
501426S
  • Potato starch is a fine, gluten free flour made from the starch of cooked, dried and ground potatoes. It is a versatile ingredient that has various culinary uses including:
  • Thickening agent: Potato Starch can be used as a thickening agent in soups, gravies, sauces, and stews. It has a higher viscosity than cornstarch, making it ideal for thickening high-acid foods.
  • Breading and frying: Potato Starch can be used as a coating for frying foods. It creates a crispy, golden brown crust and helps to seal in moisture.
  • Gluten-free baking: Potato Starch is a common ingredient in gluten-free baking. It can be used as a substitute for wheat flour in recipes such as cakes, cookies, and bread.
  • Noodle and pasta making: Potato Starch can be used to make noodles and pasta. It helps to bind the dough together and create a chewy texture in the finished product.
  • Binding agent: Potato Starch can be used as a binding agent in meatballs, burgers, and other ground meat dishes. It helps to hold the meat together and prevent it from falling apart during cooking.
  • Egg replacement: Potato Starch can be used as an egg replacement in vegan and egg-free recipes. It can be used in place of eggs in recipes such as pancakes, waffles, and muffins.
  • Also called potato flour, Potato Starch is a replacement for the more commonly used cornstarch.
  • Bulk sizes available on request.
Item#:
501427S
  • Propylene Glycol is a colorless and odorless liquid that absorbs extra water and maintains moisture in food products. It has various culinary uses including:
  • Food additive: Propylene Glycol is used as a food additive to keep foods moist and prevent them from drying out. It is commonly used in baked goods, dairy products, and processed foods.
  • Flavor carrier: Propylene Glycol is used as a flavor carrier in the food industry. It is often used in flavorings and extracts to help distribute the flavor evenly.
  • Humectant: Propylene Glycol is used as a humectant in foods. It helps to retain moisture and prevent foods from drying out. It is commonly used in foods such as cakes, pastries, and frosting.
  • Ice cream and frozen desserts: Propylene Glycol is used in ice cream and frozen desserts to prevent ice crystals from forming and improve the texture of the finished product.
  • Beverage industry: Propylene glycol is used in the beverage industry as a stabilizer, emulsifier, and thickener. It is often used in soft drinks, sports drinks, and energy drinks.
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
Item#:
501428S
  • This is finely ground Rooibos tea powder.
  • Rooibos tea powder provides an intense flavor for any recipe.
rooibos-powder.html
Item#:
501818S
  • Sodium Acid Pyrophosphate (SAPP) is a white crystalline powder that is commonly used in the food industry as a leavening agent, buffering agent, and stabilizer. Here are some culinary usages for SAPP:
  • Baked goods: SAPP is commonly used in baked goods such as cakes, muffins, and bread to help them rise and create a lighter texture.
  • Potato products: SAPP is used in the production of potato products such as French fries, hash browns, and tater tots to prevent discoloration and maintain their color.
  • Meat processing: SAPP is used in meat processing to help prevent spoilage and extend the shelf life of the product.
  • Dairy products: SAPP is used in the production of dairy products such as cheese, yogurt, and sour cream to prevent coagulation and improve the texture of the finished product.
  • Beverages: SAPP is used in the production of carbonated beverages to help prevent the formation of calcium phosphate and maintain the clarity of the product.
  • Seafood processing: SAPP is used in seafood processing to prevent discoloration and maintain the color of the product.
  • SAPP is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat.
  • SAPP gives baking powder the time and temperature element contributing to the "Double Acting" power.
  • Regular SAPP is used in cakes, sponges and refrigerated dough where a slower reactivity is desired.
  • Usage 1g of sodium bicarbonate to 1.38g SAPP or as recipe indicates.
  • Bulk sizes available on request.
Item#:
501602S
  • Sodium Acid Pyrophosphate (SAPP) is a food-grade chemical often used in the culinary industry as a leavening agent, as well as an emulsifier, a buffering agent, and a texturizer. It is one of the two acid components used in commercial baking powder. Here are some common culinary usages for Sodium Acid Pyrophosphate:
  • Baking: SAPP is commonly used in baking powder formulations to help dough or batter rise, resulting in lighter and fluffier baked goods such as cakes, muffins, and bread.
  • Potato products: Sodium Acid Pyrophosphate can be used to prevent darkening and maintain the color of potato products such as french fries, hash browns, and tater tots.
  • Processed meats: SAPP is used in some processed meats such as sausages, hot dogs, and lunch meats to improve their texture and moisture retention.
  • Cheese: Sodium Acid Pyrophosphate can be used in cheese production to improve the melting properties and texture of the cheese.
  • Instant pudding mixes: SAPP is used in some instant pudding mixes to improve their texture and stability.
  • Sodium Acid Pyrophosphate is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat. SAPP gives baking powder the time and temperature element contributing to the "double acting" power.
  • Fast Acting SAPP is ideal for quick cooking baked goods such as biscuits, waffles, crackers, cookies and pancakes.
  • Usage: 1g of sodium bicarbonate to 1.38g Sodium Acid Pyrophosphate or as recipe indicates.
  • Bulk sizes available on request.
Item#:
501620S
  • Sodium Alginate is extracted from brown seaweed and is widely used in the culinary industry as a thickener, stabilizer, emulsifier, and gelling agent. Here are some common culinary usages for sodium alginate:
  • Molecular gastronomy: Sodium Alginate is used in molecular gastronomy to create spherification, a technique that turns liquids into small, sphere-shaped droplets. This technique is often used to create unusual textures and shapes in dishes such as caviar, fruit juices, and cocktails.
  • Ice cream: Sodium Alginate can be used as a stabilizer in ice cream to improve its texture and prevent ice crystal formation during storage.
  • Sauces and dressings: Sodium Alginate can be used to thicken sauces and dressings, creating a smooth and creamy texture.
  • Baking: Sodium Alginate can be used in baking as a substitute for eggs or as a vegan alternative to gelatin in recipes such as mousse, custard, and pudding.
  • Dairy products: Sodium Alginate can be used in dairy products such as yogurt and cheese to improve their texture and prevent whey separation.
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
Item#:
501603S
  • Sodium benzoate is a food preservative that is found naturally in cranberries, prunes, greengage plums, cinnamon, ripe cloves and apples. Here are some culinary usages for sodium benzoate:
  • Fruit Juices: Sodium benzoate is commonly used as a preservative in fruit juices, such as apple juice and grape juice, to prevent the growth of bacteria and yeast.
  • Soft Drinks: Sodium benzoate is also used as a preservative in soft drinks to prevent the growth of bacteria and mold.
  • Pickles: Sodium benzoate is added to pickles to prevent the growth of bacteria and yeast and to maintain the crispness of the pickles.
  • Sauces and Dips: Sodium benzoate is used in various sauces and dips, such as ketchup, mayonnaise, and salsa, to prevent the growth of bacteria and to extend the shelf life of the product.
  • Jams and Jellies: Sodium benzoate is used in jams and jellies to prevent the growth of bacteria and mold and to extend the shelf life of the product.
  • Baked Goods: Sodium benzoate is added to some baked goods, such as cakes and cookies, to prevent the growth of bacteria and mold and to extend the shelf life of the product.
  • Sodium benzoate effectively kills most yeast, bacteria and fungi, and is effective only in acidic conditions (pH < 3.6).
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
Item#:
501604S
  • Sodium citrate is a salt of citric acid and is commonly used in the culinary industry as a food additive and preservative. It has a sour and salty flavor. Here are some culinary usages for sodium citrate:
  • Cheese Making: Sodium citrate is used in the process of making cheese, particularly in the production of processed cheese. It acts as an emulsifier, helping to create a smooth and creamy texture in the cheese.
  • Sous Vide Cooking: Sodium citrate is used in sous vide cooking to prevent the separation of fat and water in certain dishes. It can be used to create smooth and creamy sauces, such as cheese sauce or hollandaise sauce, that won't break or separate during the cooking process.
  • Carbonated Beverages: Sodium citrate is used as an acidity regulator and flavor enhancer in some carbonated beverages, such as soda.
  • Gelatins and Jellies: Sodium citrate can be added to gelatins and jellies to help them set more quickly and to improve the texture and mouthfeel of the final product.
  • Canned Foods: Sodium citrate is sometimes used as a preservative in canned foods to prevent the growth of bacteria and fungi.
  • Meat Processing: Sodium citrate can be used in meat processing to help retain moisture and to prevent spoilage during storage.
  • Use sodium citrate as a preservative (flavor & color), stabilizer, anti-coagulant, and a buffering agent to control pH levels.
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
Item#:
501606S
  • 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
  • *** !!! GROUND SHIPPING ONLY !!! ***
  • 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.
sodium-hydroxide.html
Item#:
501609S
  • Has antimicrobial properties when used as a food preservative. 
  • It is found naturally in leafy green vegetables. 
  • It is used in the production of cured products with finished products not to exceed 200ppm.
Item#:
502610S
  • 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.
  •  Warning: Do not use this product for anything other than its intended purpose.  Misuse of our products will result in permanent account suspension and can lead to harm, injury, or death.  Professional use only.
  • Bulk sizes available on request.
sodium-nitrite.html
  • 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.
sodium-tripoly.html
Item#:
501612S
  • Our sorbet stabilizer is a blend of gums used for stabilizing sorbets, sherbets and ices.
  • It imparts a smooth, creamy texture and inhibits crystallization and separation.
  • Ingredients: Carrageenan, Cellulose, Dextrose
  • Usage: 0.3% - 0.7% of total weight
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
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.
  • Certified Kosher and Pareve
  • 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.
  • Certified Kosher and Pareve
  • 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.
  • Certified Kosher and Pareve
  • 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.
  • Certified Kosher and Pareve
  • 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.
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
  • 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.
transglut-gs.html
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
transglut-whey.html
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
transglut-yg.html
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.
  • Certified Kosher and Pareve
  • 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.
  • Certified Kosher and Pareve
Item#:
501811S
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