CATALOG 2023
STABILIZERS
ALBUMEN EGG WHITES DRIED / 45 g
POWDER / 1 kg
AMYLASE
GUM CARRAGEENAN KAPPA
152351
152039
152272
POWDER / 4 oz
Agar-Agar is a gelatin derived from processing red algae that is used as a thickener in food processing in soups, fruit preserves, ice creams and many Asian desserts. It is an important gelatin substitute for vegetarians and vegans. It gels white and semi-translucent and is heat resistant. It is an important ingredient in molecular gastronomy used to make pearl and spaghetti gels. Traditionally used to thicken custards, puddings and jellies.
GUM CARRAGEENAN LAMBDA
GUM AGAR
POWDER / 1 kg
POWDER / 25 g
152273
093008
GUM ARABIC
GUM GUAR
GUM LOCUST BEAN
152083 - 4 oz / 152276 - 55 g
152542 - 1 kg / 152190 - 25 kg
152536 - 1 kg / 152080 - 50 g
POWDER
200 MESH
TEXTURESTAR CATALOG | 2
POWDER
STABILIZERS Xanthan Gum is one of the best emulsifying agents, and is great at helping oil and water stay together in food. It is essential for gluten-free baking, as it gives breads and baked goods a solid structure and helps them retain moisture. Soluble in hot or cold water. Stable over a range of pH and temperatures. Can thicken items with a high alcohol content.
GUM XANTHAN
ICE CREAM
POWDER
STABILIZER BLEND
152562 - 1 kg / 152022 - 400 g 152015 - 50 g / 152284 - 8 oz
152384 - 1 kg / 152383 - 70 g
Pectin is a gelling, thickening and stabilizing additive in food that is most commonly derived from fruit such as apples or citrus. Its powder gives gelling structure to jams and jellies. It is also used in low-fat baked goods as a fat substitute and helps to suspend fruit in liquid smoothies and yogurt drinks. It requires specific levels of sugar and acid in order to gel. Ratio: for jam or jelly consistency is 0.3-0.6%.
PECTIN NH
PECTIN (APPLE)
152579
152051
POWDER / 70 g
SORBET
POWDER / 40 g
STABILIZER BLEND
STABILIZER BLEND / 700 g
WHIP CREAM
SOY LECITHIN
152394 - 1 kg / 152393 - 70 g
152387
152126 - 300 g / 152128 - 50 g 152594 - 800 g
TEXTURESTAR CATALOG | 3
POWDER
Soy Lecithin Powder is a food additive used as an emulsifier. Extracted from soybeans it stabilises and emulsifies sauces and aerated preparations like whipped cream from a dispenser. It's used in modernist cooking to make foam sauces last longer. Add it to fruit juice to make a simple dessert foam sauce. It also used to control sugar crystallization, improve chocolate flow, and to create a homogenous mixing of ingredients in salad dressings.
PRESERVING & BALANCING
BAKING SODA
ASCORBIC ACID
152378
152082
POWDER / 1 kg
CITRIC ACID POWDER
152584 - 1 kg / 152199 - 2 kg 152115 - 80 g
CREAM OF TARTAR
POWDER / 454 g
Citric Acid is natural preservative that also produces a sour taste in foods. It is added to ice cream as an emulsifying agent, can be used with sugar when making caramel to prevent crystallization, or can be used in recipes in place of lemon juice. Citric Acid helps to create the fizz in carbonated beverages and is used in canning to increase the acidity content in ingredients. Citric Acid is also what makes bath bombs fizz, can be used to make soaps, skin and beauty products and also a super-versatile natural cleaning agent. Helps in kidney stone prevention as the acid affects the citric balance in urine and can help break up smaller stones and is also great for digestion aid.
Ascorbic Acid is not vitamin C. It is a white powder derived from glucose that is used as a vitamin C additive and antioxidant preservative. It is frequently found in jellies, juices, baked goods, and dried fruit. It is used in canning fruits and vegetables to increase acidity. Ascorbic Acid prevents discolouring and can be added to green vegetables to ensure a vibrant colour after processing. It is also used in bread baking to strengthen gluten during long fermentations and helps improve the absorption of iron, which is commonly poorly absorbed, such as iron from meat-free sources
CALCIUM LACTATE GLUCONATE POWDER / 50 g 152100
POWDER / 120 g
POWDER / 454 g
MALIC ACID
POTASSIUM CARBONATE
152089
152438
152065
TEXTURESTAR CATALOG | 5
POWDER / 2 Kg
PRESERVING & BALANCING
POTASSIUM SORBATE
SODIUM ALGINATE LV
SODIUM CITRATE
152062
152055 - 454 g / 152240 - 60 g
152135
GRANULAR / 500 g
SODIUM INOSINATE AND GUANYLATE
POWDER
CURING SALT
POWDER / 1 kg
(PRAGUE POWDER) PINK
152137
183620 - 1 kg / 183644 - 120 g
TEXTURESTAR CATALOG | 6
POWDER / 100 g
Pink Curing Salt is used to preserve a good pink colour. It is sold under several names including Prague powder #1. It's pink to make sure we don't use it as regular table salt and blends better with meat. It will preserve the meat’s pink color, keeping it appetizing while preventing any risk of food poisoning. Usage: Nitrites are toxic in high amounts, so to ensure food safety you must use the proper amount. Use 4 oz of curing salt to 100 lbs of meat to impart 156 ppm sodium nitrite. Warning! Can not be used as a substitute for table salt. Keep away from children.
Pink curing salt is used as a preservative when making charcuterie, and is a critical part in meat curing and the sausage making process. With this curing salt, you have a plethora of options as to what type of meat you could cure. They range from sausages, brining meats such as ham or turkey, smoking meats such as bacon or pastrami, fish, jerky and corned beef.
SWEETENERS
DEXTROSE
ERYTHRITOL
INULIN
POWDER / 1 kg
POWDER / 454 g
POWDER / 1 kg
152586
152194
152037
Sorbitol Powder it's a white powder derived from glucose. Sorbitol is a sugar substitute used frequently to sweeten diet soda, ice cream, chewing gum, mints, and cough syrups. It is also used as a sweetener and humectant in diet cookies and cakes. Sorbitol Powder will not brown or caramelize.
MALTITOL
SORBITOL
POWDER / 1 kg
POWDER / 1 kg
152067
152546
Trehalose Powder is a multi-functional powder that may be used in cooking or baking, as well as a quick energy boost. It is an excellent ingredient that can be used to replace sugar. Dissolve into your coffee, tea and even smoothies. It has 38 per cent of the sweetness of sugar and causes less of a spike in blood sugar than glucose. It is often used to preserve dried and frozen foods as well as ice cream. Trehalose Powder can also extend the shelf life of a product. Trehalose Powder is a sugar that acts as an antioxidant within the body.
TREHALOSE
XYLITOL
POWDER / 1 kg
POWDER / 1 kg
152092
152109
TEXTURESTAR CATALOG | 8
BLENDS
CREME PATISSIERE
TRADITION BLEND / 750 g
Crème pâtissière is an essential ingredient in the French pastry kitchen. The rich golden custard has a delicious vanilla flavour and aroma. The powder is convenient and easy to use, thickens without lumps and is ideal for bakery production. Use it to fill fruit flans or eclairs, or flavour with an extract like coffee and spread between cake layers.
Panna Cotta a classic Italian dessert ready in the time it takes to chill it. This mix is a fine white powder that's whisked into hot milk or cream to create a light, creamy, fresh-tasting dessert. Can be used with non-dairy beverages like coconut milk. Pairs perfectly with seasonal fruit like strawberries, raspberries or tropical fruit like passion fruit or pineapple.
150251
PANNA COTTA MIX / 500 g 152068
Steps for use: 1) Combine pastry cream powder with ¼ of the sugar in a bowl using a whisk. 2) Slowly add ¼ of the milk in a bowl creating a paste at first to avoid lumps forming. Whisk until smooth. 3) Bring remaining sugar and milk to a simmer. 4) Pour hot milk into the bowl slowly whilst whisking. 5) Return the mix to the pot and cook on medium heat for 2 min, whisking constantly to avoid any lumps forming. 6) Cover with plastic wrap. Cool rapidly.
Steps for use: 340 ml milk (1.5 cups) 340 ml 35% cream (1.5 cups) 70 g panna cotta mix (1/3 cup) 1) Add milk and cream to a small pot whisk the liquids whilst adding the panna cotta powder mix slowly. 2) Turn on the heat and bring the mix to a boil whilst mixing slowly with a whisk. 3) Now turn down the heat and simmer mix for 1 minute. 4) Turn off the heat and pour the mix into expresso cups or ramekins. 5) Allow to cool at room temperature before covering with saran and placing into the refrigerator for 2-3 hours to set. Yield: 6-7 Portion.
TEXTURESTAR CATALOG | 9
Molecular ingredients culinary applications of molecular ingredients are nearly unlimited, ranging from the enhancement of baked goods to the creation of the smoothest ice-creams in existence. Many of our ingredients also have cosmetic uses, including skin care, soap-making and bath bombs. Given the acidifying nature of many of our ingredients (baking soda, citric acid powder, ascorbic acid), they could also be used as alternative cleaning agents that are less harmful than those that are more commonly used.
STARCHES
Tapioca Maltodextrin is an off-white flavourless powder derived from tapioca (cassava root) that is a food starch used to absorb and thicken fat. Tapioca Maltodextrin is used in Modernist Gastronomy to create powders from ingredients such as truffle oil, extra virgin olive oil, Nutella, caramel, and peanut butter. It is used as a fat replacer in desserts, cheeses, dressings, and sauces. Tapioca Maltodextrin is also used to increase the volume of dry mixes and frozen foods. Dextrose Equivalent (DE): 10-12.
TAPIOCA MALTODEXTRIN POWDER / 454 g 152549
Ultrasperse 3 is made from Tapioca and is a fine white powder used as a thickening agent that is a natural, cold water swelling starch. It disperses quickly and completely and gives sheen and clarity to finished products. It is a very stable starch and works well with high-acid ingredients and with heat. The qualities imparted by Ultrasperse 3 do not deteriorate when a product is frozen and thawed. The creamy mouth-feel and clean flavour make it suitable for use in instant soups, sauces and gravies.
ULTRASPERSE 3 POWDER / 145 g 152151
GARNISH Popping candy creates a popping or fizzing sensation and a subtle audible pop when it melts in the mouth. It's a flavourless carbonated candy that contains pressurized bubbles. Top chefs like have incorporated popping candy into cakes and desserts for the surprise effect. Use only in a low moisture environment to avoid the popping candy from dissolving. Can be used to crown the rim of a cocktail glass when dipped in honey or agave to make the candy stick to the rim and not dissolve.
POPPING CANDY
UNFLAVOURED / 70 g 152096
TEXTURESTAR CATALOG | 11
89 Carlingview DR, Etobicoke ON, Canada, M9W 5E4 800 206 1177 www.qualifirst.com
