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A to ZThe elementals of great culinary creations - here you'll find emulsifiers, gums, sweeteners, thickeners, stabilizers and more... |
- Activated charcoal has become increasingly popular in the culinary world due to its ability to add a unique black color to dishes and drinks. Here are some common culinary uses for activated charcoal:
- Food coloring: Activated charcoal can be used as a natural food coloring agent to add a black hue to foods such as bread, ice cream, macarons, and pasta.
- Drinks: Activated charcoal can be added to cocktails, lemonades, and smoothies to give them a dramatic black color.
- Bulk sizes available on request.
activated charcoal
Item#:
501040S
- Agar Agar is a gelatin like product made from algae and red seaweed.
- It is processed by cooking and pressing the algae, freeze drying the residue into bars and then grinding it into a powder.
- It has stronger setting properties than gelatin.
- Agar Agar can be used to make the following items:
- Jellies
- Puddings
- Custards
- Meringues
- Cake Fillings
- Agar Agar may also be used as the gelling agent in gel clarification, to clarify stocks, sauces, and other liquids.
- It can also be used as a substitute for powdered gelatin in some recipes.
- Agar Agar has many advantages over traditional gelatin.
- Some advantages include the following:
- Agar Agar is derived from a plant source rather than an animal source making it suitable for vegetarian and vegan diets.
- No taste, no odor and no color
- It sets more firmly than gelatin.
- Agar agar can set at room temperature; it also stays in jelly form when temperatures rise.
- Bulk sizes available on request.
Item#:
501001S
- Ajitide (I + G) is a flavor enhancer that unlocks the taste characteristics of foods synergy with glutamates and other flavor enhancers nucleotides have.
- Ajitide can be used in a wide range of savory dishes, such as soups, stews, sauces, and marinades. It is particularly effective in dishes that contain meat, fish or poultry, as it helps to enhance the natural flavor of the meat.
- It can also be used in vegetarian and vegan dishes to add a savory note to plant-based proteins such as tofu or tempeh.
- Bulk sizes available on request.
Item#:
501002S
- Ammonium Bicarbonate is used as a leavening agent for flat baked goods such as cookies and crackers, eclairs, and puff pastries.
- It works to establish the grain and structure early in the baking process, so that your baked goods release their air before the product has fully set up.
- This is the key to a crispy cookie (think gingerbread)!
- Ammonium Bicarbonate is also referred to as hartshorn or hornsalt.
- Use Ammonium Bicarbonate as a substitute for baking soda or baking powder.
Item#:
501003S
- Ammonium Carbonate is a leavening agent which is the precursor of today's baking powder and baking soda.
- It can be used to enhance the crispiness of baked goods, particularly flat baked goods.
- Ammonium Carbonate is also known as baker's ammonia or hartshorn.
Item#:
501004S
- Apple cider vinegar powder is a dehydrated form of apple cider vinegar that has been reduced to a concentrated powder form. It is a popular ingredient in many culinary applications, as it provides a unique flavor and a range of health benefits.
- Seasoning: Apple cider vinegar powder can be used as a seasoning for a wide range of dishes, such as roasted vegetables, grilled meats, and marinades. It adds a tangy flavor to dishes and can also be used to balance out sweeter flavors.
- Salad dressings: Apple cider vinegar powder can be used to make homemade salad dressings, such as vinaigrettes. It provides a tangy flavor to the dressing and can also help to preserve the freshness of the ingredients.
- Pickling: Apple cider vinegar powder can be used as a pickling agent, providing a tangy and sour flavor to pickled vegetables such as cucumbers, carrots, and radishes.
- Baking: Apple cider vinegar powder can be used as a leavening agent in baking recipes, such as bread, cakes, and muffins. It can also help to balance the pH of the dough or batter, resulting in a more tender and moist baked goods.
- Sauces and dips: Apple cider vinegar powder can be added to sauces and dips, such as barbecue sauce, ketchup, and salsa. It provides a tangy flavor and can also help to preserve the freshness of the ingredients.
- Powdered apple cider vinegar can be used as a salt substitute on cooked vegetables or chips.
- Overall, apple cider vinegar powder is a versatile ingredient that can be used in many different culinary applications. It adds a unique flavor to dishes and can also provide a range of health benefits, such as aiding in digestion and regulating blood sugar levels.
- Powdered apple cider vinegar is not a substitute for regular vinegar.
apple cider vinegar powder
Item#:
510011S
- Also known as Vitamin C, Ascorbic Acid can function as a dough strengthener that supports long, slow rises.
- Ascorbic acid also acts a preservative to prevent the browning of packaged fruits and vegetables.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501005S
Non-Diastatic
- Diastatic Powder may be used in place of diastatic syrup to provide the ease of handling with dry ingredient mixing.
- This product is a blend of malted barley flour, Wheat Flour and dextrose.
- It is a sweet, light-colored powder designed for use in all types of yeast-raised doughs.
- Suggestion:
- To obtain an enzyme activity equivalent to that of diastatic syrup, an equal weight of powder should be used. Additional water (approximately 4 ounces per pound of dry malt ) must be added.
- Certified Kosher and Pareve
- Bulk sizes available on request.
barley malt powder
Item#:
501401S
- This is 100% natural black tea powder made from the Darjeeling and Assam tea leaves.
Item#:
501817S
- Buttermilk Powder - Super fine powder that easily disperses in other powders (sugar, flour, etc), cold and warm liquids.
- Powdered buttermilk is a great way to add flavor without adding moisture.
Item#:
501007S
- Calcium carbonate, also known as chalk or limestone, is commonly used as a dietary supplement to support bone health, but it also has various culinary uses:
- Baking: Calcium carbonate is used as a food additive to adjust the acidity of baking ingredients. It can be used to replace cream of tartar, which is often used in baking recipes to stabilize whipped egg whites or prevent sugar from crystallizing.
- Brewing: Calcium carbonate can be added to water used in beer brewing to adjust the pH and mineral content of the water. This can help improve the flavor and clarity of the beer.
- Pickling: Calcium carbonate can be added to pickling brine to help prevent the pickles from becoming too soft. It can also help maintain the crispness of vegetables and fruits.
- Cheese-making: Calcium carbonate is commonly used in cheese-making to help coagulate milk proteins and form curds. It can also help improve the texture and flavor of cheese.
- Noodle-making: Calcium carbonate is added to noodle dough to improve its texture and elasticity. It can help make the noodles more tender and chewy.
- Candy-making: Calcium carbonate can be used as a polishing agent in candy-making to give candy a smooth, glossy finish.
- Chocolate-making: Calcium carbonate is sometimes used in chocolate-making to help improve the texture and mouthfeel of the chocolate.
- Tomato sauce: Calcium carbonate can be added to tomato sauce to help reduce its acidity and improve its flavor. It can also help prevent the sauce from separating or becoming too watery.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501413S
- Calcium chloride is a common food additive that is used in the culinary industry for various purposes. Here are some culinary usages for calcium chloride:
- Cheese-making: Calcium chloride is often added to milk when making cheese to help coagulate the proteins and create a firmer curd. It can also help improve the yield of cheese and prevent it from becoming too soft or rubbery.
- Canning: Calcium chloride can be used in the canning process to help maintain the texture of fruits and vegetables. It can also help prevent the fruits and vegetables from becoming too soft or mushy.
- Meat processing: Calcium chloride is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Pickling: Calcium chloride can be added to pickling brine to help keep pickles crisp and crunchy.
- Molecular gastronomy: Calcium chloride is used in some modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium chloride forms a gel around the liquid, creating a unique texture and presentation.
- Brewing: Calcium chloride is sometimes added to brewing water to adjust the mineral content and pH of the water. This can help improve the flavor and clarity of beer.
- Fruit and vegetable processing: Calcium chloride can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501008S
- Calcium lactate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium lactate:
- Molecular gastronomy: Calcium lactate is often used in modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium lactate forms a gel around the liquid, creating a unique texture and presentation.
- Baking: Calcium lactate can be used as a leavening agent in baking recipes. It reacts with baking soda to release carbon dioxide gas, which helps baked goods rise.
- Cheese-making: Calcium lactate can be used as an alternative to calcium chloride when making cheese. It helps coagulate the proteins in milk and improve the texture of the cheese.
- Meat processing: Calcium lactate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Fruit and vegetable processing: Calcium lactate can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
- Pickling: Calcium lactate can be added to pickling brine to help keep pickles crisp and crunchy.
- Fermentation: Calcium lactate is sometimes used in the fermentation of vegetables, such as sauerkraut and kimchi, to help regulate the acidity and improve the texture of the fermented products.
- Calcium lactate is often preferred over calcium chloride because it is not as bitter.
- Bulk sizes available on request.
Item#:
501009S
- Calcium lactate gluconate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium lactate gluconate:
- Molecular gastronomy: Calcium lactate gluconate is often used in modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium lactate gluconate forms a gel around the liquid, creating a unique texture and presentation.
- Baking: Calcium lactate gluconate can be used as a leavening agent in baking recipes. It reacts with baking soda to release carbon dioxide gas, which helps baked goods rise.
- Cheese-making: Calcium lactate gluconate can be used as an alternative to calcium chloride when making cheese. It helps coagulate the proteins in milk and improve the texture of the cheese.
- Meat processing: Calcium lactate gluconate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Fruit and vegetable processing: Calcium lactate gluconate can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
- Pickling: Calcium lactate gluconate can be added to pickling brine to help keep pickles crisp and crunchy.
- Fermentation: Calcium lactate gluconate is sometimes used in the fermentation of vegetables, such as sauerkraut and kimchi, to help regulate the acidity and improve the texture of the fermented products.
- Bulk sizes available on request.
Item#:
501010S
- Calcium sulfate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium sulfate:
- Tofu and soy milk production: Calcium sulfate is used as a coagulant in the production of tofu and soy milk. It helps to separate the soy proteins from the liquid and form a curd.
- Baking: Calcium sulfate can be used as a dough conditioner and stabilizer in baking recipes. It helps to improve the texture and increase the shelf life of baked goods.
- Brewing: Calcium sulfate can be added to brewing water to adjust the mineral content and pH of the water. This can help improve the flavor and clarity of beer.
- Cheesemaking: Calcium sulfate can be used as a coagulant in the production of some types of cheese, such as Italian and Hispanic-style cheeses.
- Meat processing: Calcium sulfate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Pickling: Calcium sulfate can be added to pickling brine to help keep pickles crisp and crunchy.
- Dairy products: Calcium sulfate can be added to dairy products, such as milk and yogurt, to improve the texture and stability of the product.
Item#:
501011S
- Carrageenan Iota is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for Carrageenan Iota:
- Desserts: Carrageenan Iota 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: Carrageenan Iota 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: Carrageenan Iota 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: Carrageenan Iota 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: Carrageenan Iota is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- General usage: 1g per 100g liquid - Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
- Bulk sizes available on request.
Item#:
501012S
- Carrageenan Kappa 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: Carrageenan Kappa 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: Carrageenan Kappa 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: Carrageenan Kappa 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: Carrageenan Kappa 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: Carrageenan Kappa 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 is unstable after freezing and slightly cloudier versus Iota.
Item#:
501013S
- Carrageenan Lamba is a gelling agent soluble in cold water, concentrated sugar solutions, concentrated salt solutions, and 35% ethanol. Usages include:
- Dairy products: Carrageenan Lambda 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: Carrageenan Lambda can be added to beverages, such as nutritional drinks and meal replacements, to provide a thick, smooth texture and enhance the mouthfeel.
- Meat products: Carrageenan Lambda 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: Carrageenan Lambda can be used to create smooth, stable gels in desserts such as fruit jellies and fruit snacks.
- Carrageenan Lamba is insoluble in vegetable oil and propylene glycol.
- Bulk sizes available on request.
Item#:
501014S
- Cheddar Cheese Powder - Superfine orange colored powder that adds a great cheddar flavor.
- It can be sprinkled on for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501018S
- White Cheddar Cheese Powder - Superfine powder that provides an intense white cheddar cheese flavor.
- It can be sprinkled for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501017S
- Citric acid is a versatile food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for citric acid:
- Flavor enhancer: Citric acid is often used as a natural flavor enhancer in a variety of foods and beverages, including carbonated drinks, candies, and sauces.
- Preservative: Citric acid has antimicrobial properties and is often used as a preservative in many processed foods, such as canned goods and fruit preserves.
- Acidulant: Citric acid is also used as an acidulant to balance the pH of foods and provide a tart flavor. It is commonly used in marinades, dressings, and sauces.
- Leavening agent: Citric acid is sometimes used as a leavening agent in baked goods, especially when combined with baking soda. The reaction between citric acid and baking soda produces carbon dioxide, which helps the dough or batter rise.
- Texture modifier: Citric acid can be used to modify the texture of certain foods, such as cheese and meat products. It can also be used in dairy-based products, such as ice cream and yogurt, to improve texture and prevent crystallization.
- Canning and pickling: Citric acid is used in the canning and pickling process to maintain the color, texture, and flavor of fruits and vegetables.
- Citric acid is similar to ascorbic acid and sorbic acid but is considered to be the weakest of the three.
- Citric acid is an antioxidant naturally present in citrus fruits.
citric acid
Item#:
501021S
- Carboxymethyl Cellulose (CMC) is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for CMC:
- Thickener: CMC is often used as a thickening agent in many food products, including sauces, dressings, and syrups. It helps to create a smooth and consistent texture.
- Stabilizer: CMC is a stabilizer that helps prevent separation and settling of ingredients in food products, such as beverages and emulsions.
- Fat replacer: CMC can be used as a fat replacer in baked goods and other products, such as dairy products and meat substitutes. It helps to mimic the texture and mouthfeel of fat without adding calories.
- Freeze-thaw stabilizer: CMC can be used as a freeze-thaw stabilizer in frozen desserts, such as ice cream and sorbet. It helps to prevent ice crystals from forming and maintains a smooth texture.
- Gluten-free baking: CMC can be used in gluten-free baking to improve the texture and structure of baked goods, as it helps to bind ingredients together and create a chewy texture.
- Bulk sizes available on request.
Item#:
501022S
- Coconut Milk Powder is fine white powder spray-dried from pasteurized, unsweetened pure coconut cream.
- Adds an intense coconut flavor and a creamy (fatty) mouth feel to products.
- Powdered coconut milk disperses easily and hydrates quickly.
- Add water Hydration ratio: 2 parts water to 1 part coconut milk powder (by weight).
- Add to sauces, ganaches, creams, Ice cream, cakes, etc.
coconut milk powder
Item#:
501023S
Powdered
- Dextrose, also known as grape sugar, is a simple sugar that is a naturally occurring form of glucose. Here are some culinary usages for dextrose:
- Sweetener: Dextrose is often used as a sweetener in many food products, including baked goods, dairy products, and confectionery.
- Caramelization: Dextrose is sometimes used in caramelization processes to create a golden brown color and distinctive flavor in baked goods and savory dishes.
- Fermentation: Dextrose is commonly used in the fermentation of beer, wine, and other alcoholic beverages, as it serves as a food source for yeast and other microorganisms.
- Browning agent: Dextrose can also be used as a browning agent in baked goods and other foods, as it reacts with amino acids to create a rich brown color.
- Flavor enhancer: Dextrose can enhance the flavor of certain foods, such as sauces and marinades.
- Binder: Dextrose can be used as a binder in processed meat products, such as sausages and hot dogs, to improve texture and moisture retention.
- 70% as sweet as sugar and very hygroscopic.
- Dextrose inhibits crystallization in ice creams and sorbets.
- Also provides flexibility to rolled fondant.
- DE 95
- Bulk sizes available on request.
Item#:
501028S
High Whipped
- Egg white powder high whipped is a spray dried egg albumen, which can be used in most recipes requiring egg white.
- It produces an exceptionally high volume, stable egg white foam for use in products where the meringue is an essential part of the recipe.
- Use powdered egg white for uncooked foods such as marzipan and buttercream icing because it has been heat treated to meet USDA standards for being salmonella negative.
- Bulk sizes available on request.
Item#:
501030S
Classic
- This is spray dried egg albumen, which can be used in most recipes requiring egg white.
- It produces an exceptionally stable egg white foam.
- Used for uncooked foods such as marzipan and buttercream icing because it has been heat treated to meet USDA standards for being salmonella negative.
- Bulk sizes available on request.
Item#:
501029S
- Our foam stabilizer is a combination of several gums designed to create the perfect culinary foam.
- They work synergistically to emulsify, gel, and promote aeration and stability.
- Typical usage: 1% to 2%.
- Soluble at 180F (82C).
- Bulk sizes available on request.
Item#:
501032S
- When rehydrated with water or other liquid, fondant powder serves in a variety of applications.
- These applications include icings, glazes, ganaches and candy (cream centers and cordials).
- Aids in the control of moisture in confections.
- Our fondant powder contains very fine sucrose crystals and a small amount of invert sugar.
Item#:
501034S
- A dry Fondant sugar used in pan-coated confections and fondant icings.
- Contains a small amount of invert sugar to keep icings moist and provide longer shelf life with no grittiness.
Item#:
509058S
- Fructose is the sweetest of all naturally occurring sugars.
- Fructose is a major constituent of many fruits, berries, vegetables, honey, sucrose, and high fructose corn syrup (HFCS).
- It may be used alone, or in combination with other sweeteners, in a variety of food products.
- The relative sweetness of fructose is 117 when compared to sucrose at 100.
- Additionally, fructose and sucrose are synergistically sweet; a 50/50 blend achieves a relative sweetness of 128. This allows for a reduction in sweetener and calories without a reduction in sweetness perception.
Item#:
501035S
Beef
- This is granulated gelatin from beef at 250 Bloom
- Bulk sizes available on request
Item#:
501202S
(Bloom 150) 3g/0.1oz 300ct
- These sheets of bronze gelatin at bloom 150 are easy to use and measure.
- Gels precisely in just three steps: soaking, squeezing and melting.
- Gelatin sheets are perfect for numerous dishes, appetizers and desserts such as savory aspics, cake fillings, mousses, panna cotta and jellies.
- This gelatin is pure protein and contains no fat, carbohydrate or allergens.
- 300 sheets
- 1000g / 2.2 lb
Item#:
501205A
Your Price:
53.75
Each
(Bloom 200) 2g/500ct
- These gelatin sheets at bloom 200 are easy to use and measure.
- Gels precisely in just three steps: soaking, squeezing and melting.
- Perfect for numerous dishes, appetizers and desserts such as savory aspics, cake fillings, mousses, panna cotta and jellies.
- These gelatin sheets are pure protein and contain no fat, carbohydrate or allergens.
- 500 sheets
- 1000g / 2.2 lb
Item#:
501206A
Your Price:
89.88
Each
(Bloom 180) 2.5g/0.09oz 100ct
- 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.
Item#:
501207B
Your Price:
22.72
Each