Collection: Technical Ingredients

Sel Rose #2

Meat preservative that is used when there is no cooking in the recipe- like proscuitto or dry sausages  

Maltodextrin, Corn

Tapioca derived, this starch can be used to turn oil into crispy granules.

Activa GS

Binds meat protein together. Is applied after making a slurry with the activa powder, then brushed onto the meat.

Worldwide

Mannitol Sugar

Mannitol is a sugar alcohol commonly used as a sugar substitute in confectionery and baking. Mannitol is effective at retaining moisture within products, making it valuable in applications where moisture loss can ruin the product, such as baking and chocolate-making. It is also commonly used for coating hard candies.

Sodium Tripolyphosphate

Sodium tripolyphosphate (STPP) is an alkaline salt that will raise the pH of meats and seafood, enough to increase their water-holding capacity. 

Potassium Chloride

Potassium Chloride is often utilized as a salt replacement in preparation of low-sodium foods and baked goods.

Glucono Delta Lactone

Used as a sequestrant, an acidifier, and a curing, pickling, or leavening agent. It is also the coagulant used to make silken tofu.

Carrageenan, Kappa

Versitile thickener that works well with high protein liquids like milk, nut milk, and soy.

Worldwide

Lambda Carrageenan

A carrageenan that thickens without setting into a gel, giving sauces, dressings and dairy-based drinks a smooth, creamy body. It disperses in cold liquids and works especially well with milk, making it a favorite for velvety textures in modern pastry and beverage work.

Worldwide

Iota Carrageenan

Iota carrageenan forms soft, elastic, wobbly gels, especially in the presence of calcium, which makes it ideal for dairy desserts, custards, panna cotta and plant-based milks. Disperse in liquid and heat to dissolve; it sets as it cools and holds up well to freezing and thawing.

Potassium Citrate

Potassium salt used to activate LM pectin.