Can someone give me some facts about setting agents (in food)?!
Can someone give me some facts about setting agents (in food)?
I need a few facts abiyt setting agents in foods like gelatin.. thanks
Answers:
gelatin is the only one I know of and it has to be dissolved before you add it to anything. Other ways to make food set is to cook until thick, or to refrigerate until set.
There are a lot of agents that will thicken different foods. Cornstarch and Arrowroot are used to thicken( set ) sauces, soups and demi- glace. If you are doing gravey Roux( flour and oil, mixed and cooked) is used . It will also do the same as cornstarch except it will not have the shine like cornstarsh sauces. In desserts Tapioca may be used as a setting agent.
In jelly Pectin is use to set that type of product.
There are many more .