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A to ZThe elementals of great culinary creations - here you'll find emulsifiers, gums, sweeteners, thickeners, stabilizers and more... |
- 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
- Certified Kosher and Pareve
- 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
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
- 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
- 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).
- Bulk sizes available on request.
Item#:
501604S
- 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.
Item#:
501611S
- 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.
Item#:
501615S
- 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