Emulbinder

Blend of modified starch and citrus fibre, suitable for many kitchen applications. Gives a creamy texture, binds clear both cold and hot, also freezable. Leaves sauces shiny, gives nice texture and shine to vegetable creams, provides extra crunch in tuiles and other crispies. Gives texture to gluten-free bread, biscuits and cakes.

Instructions for use

• 2 - 80 g/l, cold and hot soluble (3 - 100°C). Hot and cold soluble. Mix with whisk or spatula. Can be mixed. Maximum 60gr/l, unless for crispies. Cold and hot binding. Freezer-safe.

Storage advice

• Store at room temperature in closed packaging.

Processing

• Hot and cold soluble
• Mix with whisk or spatula
• Can be mixed, does not have to
• Maximum 60gr/l, unless for crispies
• Cold and hot binding

Usage

• Sauces
• Coulis
• Lacquers
• Crisps
• Vegetable dip
• Fluid gel
• Marshmallows

Advantages

• Alcohol- and acid-resistant
• Sugar-free
• Fat and/or cream substitute in sauces
• Clear binding
• Glossy result
• Emulsifier for liquid, fat, sorbets and ice cream
• Lacquers do not drip or burn
• Adds extra crunch
• Gives texture in gluten-free bread, biscuits and cakes