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A to ZThe elementals of great culinary creations - here you'll find emulsifiers, gums, sweeteners, thickeners, stabilizers and more... |
(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:
71.75
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
- 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
- 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.
- Certified Kosher and Pareve
- 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.
- Certified Kosher and Pareve
- 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 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.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501222S
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.
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
- 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
- Lamba Carrageenan is a gelling agent soluble in cold water, concentrated sugar solutions, concentrated salt solutions, and 35% ethanol. Usages include:
- Dairy products: Lamba 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.
- Beverages: Lamba Carrageenan can be added to beverages, such as nutritional drinks and meal replacements, to provide a thick, smooth texture and enhance the mouthfeel.
- Meat products: Lamba 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.
- Desserts: Lamba Carrageenan can be used to create smooth, stable gels in desserts such as fruit jellies and fruit snacks.
- Lamba Carrageenan is insoluble in vegetable oil and propylene glycol.
Item#:
CARR-L
- Liquid soy lecithin is a common ingredient used in the food industry as an emulsifier, stabilizer, and thickening agent. Here are some culinary usages for liquid soy lecithin:
- Chocolate making: Liquid soy lecithin is often used in chocolate making to help emulsify the cocoa butter and cocoa solids and create a smoother texture.
- Foams and airs: Liquid soy lecithin can be used to create foams and airs in dishes such as whipped creams, mousses, and sauces.
- Salad dressings: It can be used as an emulsifier in salad dressings to help blend oil and vinegar together and prevent separation.
- Smoothies and shakes: Adding a small amount of liquid soy lecithin to smoothies or shakes can help thicken and stabilize the mixture, resulting in a creamier texture.
- Baked goods: It can be used as a dough conditioner in baked goods such as bread, cakes, and cookies to improve texture and shelf life.
Item#:
501228S
- Liquid sunflower lecithin is a versatile ingredient that can be used in many culinary applications, especially for those who have soy allergies or are looking for soy-free alternatives. Here are some culinary usages for liquid sunflower lecithin:
- Smoothies and shakes: Liquid sunflower lecithin can be added to smoothies and shakes to help emulsify the ingredients and create a creamier texture.
- Baked goods: It can be used as a dough conditioner in baked goods such as bread, cakes, and cookies to improve texture and shelf life.
- Salad dressings: Liquid sunflower lecithin can be used as an emulsifier in salad dressings to help blend oil and vinegar together and prevent separation.
- Chocolate making: Liquid sunflower lecithin is often used in chocolate making to help emulsify the cocoa butter and cocoa solids and create a smoother texture.
- Vegan dairy alternatives: Liquid sunflower lecithin can be used in vegan dairy alternatives such as nut milks and cheeses to help emulsify and stabilize the mixture.
- Molecular gastronomy: In the world of molecular gastronomy, liquid sunflower lecithin can be used to create "airs" and "foams" in dishes such as whipped creams, mousses, and sauces.
- Bulk sizes available on request.
Item#:
501229S
- Lecithin Powder, derived primarily from soybeans, is a versatile ingredient that can be used in various culinary applications. Here are some culinary usages for lecithin powder:
- Emulsifier: Lecithin Powder is often used as an emulsifier to help blend ingredients that do not typically mix well together, such as oil and water in salad dressings or sauces.
- Chocolate making: Lecithin Powder is a common ingredient in chocolate making to help emulsify the cocoa butter and cocoa solids, creating a smoother texture.
- Baked goods: Lecithin Powder can be used as a dough conditioner in baked goods such as bread, cakes, and cookies to improve texture and shelf life.
- Vegan dairy alternatives: Lecithin Powder can be used in vegan dairy alternatives such as nut milks and cheeses to help emulsify and stabilize the mixture.
- Foams and airs: Lecithin Powder is often used in molecular gastronomy to create foams and airs in dishes such as whipped creams, mousses, and sauces.
- Frozen desserts: Lecithin Powder can be used in frozen desserts such as ice cream and sorbet to improve texture and prevent ice crystals from forming.
- Lecithin Powder increases lubricating effects of fats and decreases surface tension.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501227S
- Locust Bean Bum (LBG) is a natural food ingredient that is used as a thickener, stabilizer, and emulsifier. Here are some culinary usages for Locust Bean Gum:
- Ice cream and frozen desserts: LBG is often used in ice cream and frozen desserts to create a smooth, creamy texture and prevent ice crystals from forming.
- Sauces and gravies: LBG can be used in sauces and gravies to thicken the mixture and improve the overall texture.
- Salad dressings: It can be used as a stabilizer in salad dressings to prevent separation and improve the overall texture.
- Baked goods: LBG can be used in baked goods such as bread and cakes to improve texture and shelf life.
- Meat products: LBG is often used in meat products such as sausages and burgers as a binder to improve texture and reduce fat content.
- Vegan and plant-based products: LBG can be used in vegan and plant-based products as a thickener and stabilizer in items like plant-based milk, yogurt, and cheese alternatives.
- Bulk sizes available on request.
Item#:
501230S
- Malic acid is a naturally occurring organic acid that is commonly used in the food industry as a flavoring agent and pH regulator. Here are some culinary usages for malic acid:
- Flavoring: Malic acid has a tart and sour taste, making it a popular flavoring agent in many food and beverage products, such as candy, soft drinks, and fruit-flavored snacks.
- Fruit preservation: It can be used as a preservative in fruit products to prevent browning and spoilage.
- Meat tenderizer: Malic acid can be used as a meat tenderizer to break down the connective tissue and make the meat more tender.
- pH regulator: Malic acid can be used as a pH regulator to adjust the acidity of food products such as pickles, sauces, and dressings.
- Baking: Malic acid can be used in baking to enhance the flavor of sourdough bread and other baked goods.
- Marinades: Malic acid can be used in marinades to add a tangy flavor to meats and vegetables.
- Found naturally in foods such as apples and cherries.
- Malic Acid dissolves easier in liquids and hot solutions than other acids.
- Bulk sizes available on request.
Item#:
501403S
- Maltitol is a corn derived sugar alcohol that is commonly used as a sugar substitute in the diabetic food industry. Here are some culinary usages for maltitol powder:
- Confectionery: Maltitol is often used in sugar-free confectionery products such as hard candy, gummies, and chocolate.
- Baked goods: Maltitol can be used in baked goods such as cakes, cookies, and bread to provide sweetness without the use of sugar.
- Ice cream: Maltitol can be used in ice cream to provide sweetness without the use of sugar and to prevent the formation of ice crystals.
- Beverages: Maltitol can be used as a sweetener in beverages such as fruit juices, energy drinks, and soft drinks.
- Dairy products: Maltitol can be used in dairy products such as yogurt and pudding to provide sweetness without the use of sugar.
- Sauces and dressings: Maltitol can be used in sauces and dressings to provide sweetness and to balance flavors.
- Maltitol is 90% as sweet as sugar and will not brown or caramelize like sucrose.
- Bulk sizes available on request.
sugar
Item#:
501404S
- Maltitol is a corn derived sugar alcohol that is commonly used as a sugar substitute in the diabetic food industry. Here are some culinary usages for maltitol syrup:
- Confectionery: Maltitol syrup is often used in sugar-free confectionery products such as hard candy, gummies, and caramel.
- Baked goods: Maltitol syrup can be used in baked goods such as cakes, cookies, and bread to provide sweetness without the use of sugar.
- Ice cream: Maltitol syrup can be used in ice cream to provide sweetness without the use of sugar and to prevent the formation of ice crystals.
- Beverages: Maltitol syrup can be used as a sweetener in beverages such as fruit juices, energy drinks, and soft drinks.
- Sauces and dressings: Maltitol syrup can be used in sauces and dressings to provide sweetness and to balance flavors.
- Nutrition bars: Maltitol syrup can be used in nutrition bars to provide sweetness and to improve texture.
- Maltitol is 90% as sweet as sugar and will not brown or caramelize like sucrose.
- Bulk sizes available on request.
sugar
Item#:
501405S
- Mannitol is a sugar alcohol that is commonly used in the food industry as a sweetener, thickener, and stabilizer. Here are some culinary usages for mannitol:
- Confectionery: Mannitol is often used in sugar-free confectionery products such as hard candy, gummies, and chewing gum.
- Bakery products: Mannitol can be used in bakery products such as cakes, cookies, and bread to provide sweetness without the use of sugar and to improve texture.
- Beverages: Mannitol can be used as a sweetener and thickener in beverages such as fruit juices, energy drinks, and soft drinks.
- Dairy products: Mannitol can be used in dairy products such as ice cream, yogurt, and pudding to provide sweetness and to improve texture.
- Nutritional supplements: Mannitol can be used in nutritional supplements such as protein bars and energy drinks to provide sweetness and to improve texture.
- Mannitol does not cause an increase in blood sugar, so it is great for diabetic recipes.
- Bulk sizes available on request.
sugar
Item#:
501406S
- Meringue powder is a mixture of dehydrated egg whites, sugar, gum arabic, corn starch, and a variety of stabilizers and flavoring agents that is used in the food industry to create stable and consistent meringue toppings, frosting, and decorations. Here are some culinary usages for meringue powder:
- Meringue toppings: Meringue powder can be used to create stable and consistent meringue toppings for pies, tarts, and other desserts. It can be whipped with water and sugar to create a fluffy and light meringue that can be piped or spread on top of baked goods.
- Frosting and icing: Meringue powder can be used to create stable and consistent frostings and icings for cakes and cupcakes. It can be mixed with water and sugar to create a smooth and creamy frosting that can be piped or spread on top of baked goods.
- Decorations: Meringue powder can be used to create decorative shapes and figures for cakes and cupcakes. It can be whipped with water and sugar to create a firm and stable meringue that can be piped into various shapes and baked to create edible decorations.
- Macarons: Meringue powder can be used to make French macarons. It can be mixed with almond flour, sugar, and other ingredients to create a stable and consistent meringue that can be piped into the signature macaron shells.
- It's important to note that meringue powder is not a substitute for fresh egg whites in all recipes, so be sure to follow the instructions carefully and adjust the recipe as needed.
- Bulk sizes available on request.
Item#:
501407S
- Methylcellulose is a food additive that is prepared synthetically by the methylation of natural cellulose and commonly used in the food industry as a thickener, stabilizer, and emulsifier. Here are some culinary usages for methylcellulose:
- Vegan and vegetarian recipes: Methylcellulose is often used in vegan and vegetarian recipes as a substitute for gelatin. It can be used to create gels, mousses, and other jellied desserts.
- Gluten-free baking: Methylcellulose can be used in gluten-free baking to improve the texture and structure of baked goods such as bread, cakes, and cookies.
- Meat alternatives: Methylcellulose is often used in the production of meat alternatives such as veggie burgers and sausages. It can be used to create a meat-like texture and mouthfeel.
- Foam and froth: Methylcellulose can be used to create stable and long-lasting foams and froths for cocktails, desserts, and other dishes.
- Sous-vide cooking: Methylcellulose can be used in sous-vide cooking to create stable and consistent textures for foods such as eggs, meats, and vegetables.
- This product gels when hot (136-147F), which prevents bake-out of pastry fillings and enables the creation of gel noodles and "hot" ice cream.
- Typical usage: 0.05% to 1% by weight.
- Cold water soluble.
- Bulk sizes available on request.
Item#:
501408S
Non Fat Low Heat
- Sprayed Dried Grade A Nonfat Milk processed under low heat.
- Ideal for applications such as ice cream and other frozen desserts, soft cheeses, puddings, beverages and cultured products.
Item#:
501411S
Whole Low Heat
- Whole low milk powder has been heated and then sprayed dried.
- Whole low heat milk powder is commonly used in some cheese and other cultured products, buttermilk, frozen desserts, margarine, soups, puddings, beverages, and yogurts.
Item#:
501412S
Non Fat High Heat
- Our milk powder consists of sprayed dried non-fat milk powder that has been subjected to high heat treatment.
- Suited for baked goods, dry mixes and process meat.
Item#:
501409S
- Mono and Diglycerides are food additives that are commonly used in the food industry as emulsifiers, which help to stabilize and mix together ingredients that would otherwise separate. Here are some culinary usages for mono and Diglycerides:
- Baked goods: Mono and Diglycerides are often used in baked goods such as bread, cakes, and pastries to improve texture, increase shelf life, and prevent staling.
- Dairy products: Mono and Diglycerides can be used in dairy products such as ice cream, whipped cream, and cream cheese to improve texture, increase stability, and prevent separation.
- Margarine and spreads: Mono and Diglycerides are often used in margarine and other spreads to improve texture, spreadability, and shelf life.
- Confectionery: Mono and Diglycerides can be used in confectionery products such as chocolates, caramels, and toffees to improve texture, prevent sugar crystallization, and increase shelf life.
- Meat products: Mono and Diglycerides can be used in meat products such as sausages, patties, and deli meats to improve texture, increase stability, and prevent separation.
- Bulk sizes available on request.
Item#:
501415S