What is it? Can I make it? Can I substitute something for it? Please help! Thank you :)
Thin Boiled Starch
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Thin boiling starch is a modified starch, it is normally used in large scale candy manufacturing. I'm not claiming to be an expert, but the modified starches gel differently then native cornstarch. You'll see them on the ingredients labels of many types of candies, these candies, usually some sort of gummie, would have a different texture if they were using regular cornstarch, not to mention it would be more difficult to work with.
There really is not a subsitute for thin boiling starches, and its not something you can make yourself. I remember about a year ago when trying to look for a source, all I came up with was a post on a forum about how someone requested a sample from a company and they were sent a 5lb sample, it sort of gives you the idea that its not really something that is not too available. I just did another search and didnt come up with much else other then sending an inquiry to a company in India about their thin boiling starch.
Can I ask what your trying to make?
I have been searching for thin boiled starch myself and I can not find it any where! I am using it for a candy recipe called Turkish Delights main ingredients are water 40% , Thin boiled starch 5%, Sugar 32% and glucose syrup at 8% other then pistachios, citric acid and rose water that is it.
I wonder why no one carries Thin Boiling Starch, must be used by the big manufactures only. I did read your post from 2012 and that is how I found this site.I also had contacted 6 manufactures over seas asking for samples ( maybe one will send I am hoping). I did find a product called Cornaby's Ultra Gel which had a lot of good reviews so I ordered some of that to try as well. I guess the only other alternative is to import it and try to distribute a lot off in sales. I do a lot of creations from the wonderful chocolates and confections book, I do try to twist recipes around so mine is a little different.
Well I received the Ultra Gel yesterday so I followed the recipe from chocolates & Confections. The Ultra Gel says to use half of what the regular recipe calls for so I scaled out 70g half of Choc. & Confections recipe in stead of the 140g ( I cut recipe in half so if I end up trashing it not as much is lost) I used 35g for Ultra Gel calls for half way through I put the other half in thinking it may not harden properly from the looks of the mixture in pot. Choc & Confect. says to bring it to 223 degrees and take off heat and add rest of ingredients, I could only get it to 212 degrees and as it gelled more the temp would drop the bottom of pot temp was 235 so not wanting to burn the ingredients I removed from heat add my flavor and chopped dried apricots, poured into my frame as directed covered with oiled plastic wrap. I will leave it sit over night and see what kind of success I will get tomorrow.