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Starch Thickener

post #1 of 4
Thread Starter 

Dear Chefs,

 

Currently it has strikes my mind looking for thickening agent that can hold even after resting/cooling for > 24 hours

 

I had tried Cornstarch, Arrowroot.

Both wont hold the thickening properties after chilling it for 24 hours

 

I know there is thickening gum outside the market, it is more for manufacturing and mass food production

 

Personally tried Guar Gum, Carragena gum and Xantum gum. they work perfectly but it is not suitable for SOP recipe menu.

 

But is there any starch base or any natural base thickening agent that can hold the thickening properties after cooling and resting for 24 hours?

post #2 of 4

We need to know what you'll be using it for because ingredients affect different starches in different ways. Have you tried potato starch? Soy lecithin?

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #3 of 4

corn starch? arrowroot?  dunno if they will work any better, but other options anyway.  Like helloitslucas says we need to know what you're doing.  Whether it's acidic, basic, an emulsion, a solution etc of course matter in how it behaves when chilled/stored.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by helloitslucas View Post
 

We need to know what you'll be using it for because ingredients affect different starches in different ways. Have you tried potato starch? Soy lecithin?

 

Quote:
Originally Posted by MillionsKnives View Post
 

corn starch? arrowroot?  dunno if they will work any better, but other options anyway.  Like helloitslucas says we need to know what you're doing.  Whether it's acidic, basic, an emulsion, a solution etc of course matter in how it behaves when chilled/stored.

 

Hi, Sorry, been busy with baking haha..

 

Im thinking of making pastry cream with condensed milk, pastry cream without eggs for long time storage...

 

But because of starch base thickener cannot store over night. 

 

I've checked with my friend, he said use something call golden pastry cream.. i dont know what kind of emulsifier/ thickening agent they add inside, but it defnitely last and wont split.

 

But i wont be using those. Im thinking of either agar-agar or gelatine... isit possible?

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