Starches and fibers are two major categories of hydrocolloids—substances that form gels or viscous solutions when dispersed in water. Both are commonly used as thickening agents in cooking, beverage development, and food manufacturing.
Kuzu powder, derived from the root of the Asian Kuzu plant, is particularly effective for thickening broths, sauces, creams, and purees, offering a wide range of textures. It allows precise control over the desired thickness in the final product. It can be mixed cold or hot and heated to the boiling point. Additionally, it is suitable for frying doughs and achieving crunchy textures. The usual dosage for thickening is 80-150 grams per liter, adjustable based on the desired thickness.
Rapid Cold Thickener is a modified starch-based thickening agent made from tapioca. This pre-gelatinized, acetylated starch instantly thickens liquids without heat, delivering a smooth, creamy texture even when used cold. Ideal for culinary and mixology applications, it creates transparent, stable mixtures and maintains consistent viscosity in both acidic environments and high-temperature baking. When dehydrated, it develops a crispy, crunchy texture, making it perfect for sauces, desserts, and innovative preparations in modern cuisine.
Starches and fibers are two major categories of hydrocolloids—substances that form gels or viscous solutions when dispersed in water. Both are commonly used as thickening agents in cooking, beverage development, and food manufacturing.
Kuzu powder, derived from the root of the Asian Kuzu plant, is particularly effective for thickening broths, sauces, creams, and purees, offering a wide range of textures. It allows precise control over the desired thickness in the final product. It can be mixed cold or hot and heated to the boiling point. Additionally, it is suitable for frying doughs and achieving crunchy textures. The usual dosage for thickening is 80-150 grams per liter, adjustable based on the desired thickness.
Rapid Cold Thickener is a modified starch-based thickening agent made from tapioca. This pre-gelatinized, acetylated starch instantly thickens liquids without heat, delivering a smooth, creamy texture even when used cold. Ideal for culinary and mixology applications, it creates transparent, stable mixtures and maintains consistent viscosity in both acidic environments and high-temperature baking. When dehydrated, it develops a crispy, crunchy texture, making it perfect for sauces, desserts, and innovative preparations in modern cuisine.
