Collection: Technical Ingredients

Asian

Palm Sugar

This unrefined palm sugar is made from coconut oil palm trees. It has a nutty caramel like flavor and is used in Southeast Asian cuisine for sweets as well as soups, curries, and sauces. 

Pectin Jaune (Yellow)

Citrus pectin specifically formulated for making Pate de Fruits fruit jellies.

Citric Acid

Versitile acid for beverages, sorbet, jelly and jam.  

Ultratex 4

Ultra Tex 4 is a premium cold water swelling modified food starch derived from waxy maize. They are extremely resistant to harsh processing conditions such as in-tense heating, high shear and low pH. It imparts a rich creamy mouthfeel to prepared foods and offers excellent cold temperature storage stability to refrigerated or frozen products.

Versawhip 600k

Small dosage of this in any liquid can transform to foam.

Activa Transglutaminase RM

Naturally occurring enzyme in plants, animals, and bacteria. It is known as a meat glue that has the ability to glue protein-containing foods together. Dusted onto meat as a powder.

Xanthan Gum

Most versitile thickener, this one sets almost crystal clear so you can use it in your sauces without getting it cloudy.

Agar Agar

Can form gels in very small proportions and can be used to make hot gelatins. Agar is sold as a refined powder which is mixed while cold and brought to a boil for fast jellification.

Calcium Hydroxide - Pickling Lime

Makes crispier pickles than traditional salt only cures.

Egg White Powder

Used in aerating liquids.  Also a great source of pure protein.

N-Zorbit M - Tapioca Maltodextrin

Tapioca Maltodextrin is derived from tapioca starch using natural enzymatic process, tapioca maltodextrin is often used as a stabilizer. Its smooth texture and neutral flavor makes tapioca maltodextrin an ideal fat replacer in desserts, cheese products, ice cream, dressings, and sauces.

Ultratex 8

Strongest binding modified corn starch.  Mixes into hot and cold liquids.

Malic Acid

Acid with very little flavor to make someing acidic without imparting flavor.

Lactic Acid

Lactic acid, also known as milk acid, is found primarily in sour milk products, such as yogurt, kefir, koumiss, laban, and some cottage cheeses.

Fried Batter

Rather than the craggly, crusty, significant coating you'd get on American-style fried chicken, Fried Batter gives you an eggshell-thin, ultra-crisp crust around a dripping juicy interior. Great for making tempura as well.

Sel Rose #1

Meat preservative for recipes that will be cooked- like pate or hot dogs.  

Lye (NaOH), Food Grade

Used in making bath to dip pretzels and bagels.

Guar Gum

Versatile thickener similar to zanthan gum.

Ascorbic Acid

Pure vitamin C in powder form. Toss cut fruit and vegetables with a pinch to keep them from browning, add a clean tartness to drinks and preserves, or use it as a dough conditioner to strengthen bread.

Latin American

Raw Cocoa Butter

100% pure cocoa butter extracted from high quality beans, our raw cocoa butter has a chocolate aroma and pure taste. Best for used with cocoa solids for homemade chocolate, or in baking.

Sodium Citrate

Commonly known as sour salt and is mainly used as a food additive, usually for flavor or as a preservative. It gives club soda both its sour and salty flavors. It reduces the acidity of foods, so it allows spherification with strongly acidic ingredients.

Soy Lecithin

Protein used to emulsify and aerate liquids.  

Asian

Kuzu Promochi Powder

Refined arrowroot starch that is the thickener used for mochi skins, and plenty of other asian jelly recipes.

Gellan Gum, Low Acyl

Low acyl gellan gum forms non brittle elastic gels and at a higher temperature than low acyl.

Arabic Gum Powder

A versatile hydrocolloid that has many applications. Can perfect the consistency of icings and frostings for baked goods, or for coating cereal, confections, and snack foods.

Tartaric Acid

Tartaric acid occurs naturally in many plants, particularly grapes, bananas, and tamarinds; is commonly combined with baking soda to function as a leavening agent in recipes, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant.

Konjac Glucomannan Powder

Konjac glucomanan powder is pure soluble fiber, no protein, no fat, no sugar, no starch, it is also gluten free and wheat free. Drink it in water or use it as a thickening agent.

Calcium Chloride

Needed to make a water bath that forms the skin of the pearls when dropped into this solution.

Sodium Alginate

Algea based hydrocolloid that forms gels pearls.

Ultratex 3

All purpose thickener for hot and cold liquids.  Forms a softer gel than the higher nominated ultratex so the end product is not over thickened and solid.

Worldwide

Dextrose

Dextrose is a simple sugar that rapidly ferments rushes the rising process and reduces cooking time and energy costs.

Firm Tex

Use Firm Tex as a binder and texturizer in cooked meat products and other applications where a low gelatinization temperature is required. Can also be used in soups, sauces and gravies, and pasta fillings.

Phosphoric Acid

Phosphoric Acid has no flavor of its own. It adds a sensation of dryness to drinks, and a bit of tartness and tang. It can act as a substitute for the sourness from citrus juice or for the tang from ingredients like ginger.

Methylcellulose F50

A modernist ingredient that works in reverse: methylcellulose F50 gels when heated and relaxes again as it cools. Chefs use it as a binder for plant-based burgers and sausages, to hold coatings and fillings together during frying, and to create stable hot foams.