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Natural thickener

Natural thickener


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Natural thickener, which is most used in the food sector and which in the cosmetic sector? Thickeners are not only "bad" and harmful even if the name suggests something perhaps "chemical" and artificial, it is good to clarify that there are several natural ones, useful and with very competitive performances.

Natural food thickener

A natural thickener used in the food sector, especially for sauces, soups, gravies and soups, is the kuzu, also used for confectionery preparations. It is a natural starch which is obtained from the roots of a Japanese plant, we usually find it in white grains and use it to give density and compactness to foods.

It has very popular therapeutic virtues, in fact it is sometimes consumed simply dissolved in water, as a macrobiotic and purifying drink. In addition to being a natural thickener, it is also considered a natural remedy for constipation, stomach acid and gastric reflux. Returning to its effect on foods, the kuzu it is also able to improve their aesthetic appearance by giving them a more shiny and brilliant color.

Natural thickener for liquids

A excellent natural thickener when it comes to flavor dishes without using either salt or vinegar, it is umeboshi, also useful for restricting food during cooking. It is recommended as a natural thickener for liquids and used for preparation of dips, gravies, sauces and spreads, is obtained from Japanese plums prepared in brine and obviously it is often found in oriental recipes combined with vegetables and cereals.

For desserts it is certainly not the most suitable natural thickener, there are better ones, while it is good for first and second courses, it looks like a purée of reddish color.

Natural thickener for water

Both thecornstarch, and rice are among the most suitable when you need a thickener to be mixed with water and then also used as a scrub or beauty mask for the face. Even in the food sector, these starches are combined with water, in Western cuisine more than in Eastern cuisine, because they are able to make leavened foods softer. They are ingredients that even people with celiac disease can eat, we find them in cakes, sauces, soups, or in baby creams or soaps, being particularly delicate.

Natural thickener for ice cream

Both for desserts and for preparation of ice cream, a natural thickener that works well isArror Root. It is a white starch, obtained from roots of Maranta, very fine and digestible. It does not have a particular smell or even a taste, it improves the compactness of foods and makes them more stable.

In addition to ice cream, it is also used in soups and hot drinks and as tasty as hot chocolate. It is important to know that it is not necessary to use this natural thickener in massive doses, small quantities are enough to have excellent results, with food but also with cosmetics such as dyes, toothpastes, creams and talcs. The Arror Root can also be consumed by those who follow a regime vegan.

Natural thickener for homemade ice cream

In addition toArror Root, for the ice cream there is another natural thickener to consider, also easy to buy online in packs of 500 grams. Is composed by Guar flour and Carob seeds, also acts as an emulsifier and stabilizer and does not contain gluten, it is good for both cream and fruit ice creams and does not contain milk derivatives.

Natural thickener for sweets

For cakes, as for bread and pizza, Guar Gum can be used as a natural thickener, perfect for making foods softer and suitable for both those suffering from diabetes and those who are celiac. In addition to "thickening", the Guar Gum reduces blood sugar and cholesterol levels.

It is a natural gelling agent obtained from the ground seeds of a Middle Eastern plant, it comes as a white or light brown powder, has no particular taste and is easily found for sale online.

Natural thickener for yogurt

For yogurt you can useagar agar, suitable as a natural thickener also for sweet and savory creams, fruit compotes and puddings. We also find it used as a supplement for the intestine, it is obtained by drying and grinding processes of red algae and on the market it is found in powder, flakes, filaments or bars. Even vegans, vegetarians, celiacs and children can safely eat foods containing agar agar, used as substitute for isinglass.

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You might also be interested in:

  • Phytocosmetics
  • Homemade ice cream with and without ice cream maker
  • Guar gum
  • Natural rubber


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Comments:

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