Features
Natural cold thickener for all types of liquids to give a creamy texture as a substitute for corn starch.
Resists baking and freezing. Stable with acidic products.
In powder form, neutral smell, and flavor.
Applications
Soups, coulis, cold purées with maximum color and aroma.
Custard-like creams, thickened in cold or fat-free creams.
In addition, it can be used as a stabilizer for bakery products and prepared foods, and in any processing that is to be frozen and thawed.
It is also possible to make crunchy bites with CustC, mixing it with any liquid at low doses (20-30 gr / Kg), stretching it thinly and drying it in a dehydrator at 40ºC (104ºF). If the flavors of this crunchy products are sweet, it will be interesting to use Trea to reinforce the crispiness.
Curiosities
Starches act as energy reserves in plants and are carbohydrates. When cooking, they are mainly used for their ability to bind water (thickening). They are mostly obtained from corn, wheat, rice, potato or yucca, and their properties vary depending on the ingredient from which they are extracted.
Starch is composed of two chains: amylose (linear, responsible for starch gelatinization) and amylopectin (branched, responsible for viscosity).
They can be found in different states: native (unmodified) or modified (by temperature, fermentation, pre-gelatinization, …) and are modified in different ways to improve their natural characteristics (widen the pH range at which they work, make freezing possible, increase their resistance to temperature changes, …).
In conclusion, although the term modified starch may sound negative, it is simply a process of cooking or pre-treatment of starch that makes it more versatile, more powerful, or more suitable for use as an ingredient.
Dosage
40 – 80 gr / Kg
