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Thickeners
Thickening agents are also known as stabilisers or hydrocolloids. These ingredients are large, water-soluble polysaccharides which have to thicken, gel or stabilise food systems.
The selection of the correct gelling or thickening agent depends on the specific application. Sauces or toppings may require small amounts of thickening agents such as Guar Gum, Locust Bean Gum or Xanthan.
Product list - Thickeners
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Guar Gum 1kg Guar Gum 1kg $20.00
CODE: GUAR-1 :: Details
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Guar Gum 5 kg Guar Gum 5 kg $70.00
CODE: GUAR-5 :: Details
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Locust Bean Gum LBG 5 kg Locust Bean Gum LBG 5 kg $275.00
CODE: LBG-5 :: Details
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Xanthan Gum 80 mesh 1kg Xanthan Gum 80 mesh 1kg $45.00
CODE: XANTH-1 :: Details
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Xanthan Gum 80 mesh 5 kg Xanthan Gum 80 mesh 5 kg $140.00
CODE: XANTH-5 :: Details
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Using Acidulants
All our gelling and thickening agents are pure ingredients, and are not diluted with sugar or salt. Some pectins may be standardised to a specific gel strength with a small amount of dextrose but we do not ‘cut’ our ingredients.
As most gelling and thickening agents are very hygroscopic, they will tend to lump when added directly to water. In most situations it is possible to pre-blend some sugar to the gelling or thickening agent (the ideal ratio is 5 parts sugar to 1 part thickener) before adding to the water.
Many gelling and thickening agents (such as Locust Bean Gum and Pectin) require heating to allow them to become fully effective. These are best added to cold water to allow good dispersion, then heat, to ensure complete hydration. Pectins can also be hydrated by mixing as a 5% solution in very hot water (above 90°C), which can then be added directly to the recipe.
Most gelling and thickening agents will keep for at least 6 months if stored in a sealed bag.