There are many different ways to make a fluid gel. You can use xanthum gum or gelatin, but those methods tend to solidify at certain temperatures and need to be re-blended to maintain fluidity. We wanted to show how to make a fluid gel with any juice or broth that maintains the same consistency at a wide range of temperatures. We found that blending in Ultra-Tex 8 with a food processor is the quickest and most effective way to make a fluid gel.
What is Ultra-Tex 8?
Ultra-Tex 8 is a modified food starch derived from Tapioca. It has the same properties as starches used in hot cooking preparations. It has almost not flavor, and it has a melt away mouth feel. Ultra-tex 8 maintains the same consistency over a wide range of temperatures (1).
You can vary the thickness of a fluid gel by adding more or less to the liquid while blending. There is no set ratio or formula to use, so you can just add it to a liquid in a Robot Coupe or food processor. You don’t want to use a blender because blenders create heat while blending, which will inhibit the Ultra-tex from thickening. Here is a video on how to use this product.
Here are some links to find Ultra-Tex 8:
https://amzn.to/2NDmCWM
https://amzn.to/2FYPvZn
Chef Steps has videos on how to set a liquid with xanthum gum, Kelcogel F, fructose, salt and citric acid but this process is much more complicated and it has a tendency to reset at certain temperatures. When it resets, then you have to blend it again to maintain the right texture. It is also harder to visually see how thick the fluid is getting when using this method.
What is a Hydrocolloid?
In scientific terms, a hydrocolloid is a large, heavy molecule – a colloid – that distributes evenly in water – hydro [1]. These particles affect viscosity, microstructure, texture, and even shelf-life of many of your favorite foods [2] . Hydrocolloids, often referred to as “food gums,” derive from a variety of natural sources and are commonly used as thickeners, gelling agents, natural preservatives, and stabilizers. Most hydrocolloids belong to a larger category of molecules known as polysaccharides –complex carbohydrates consisting of many sugar molecules bonded together. The solid molecular structure of hydrocolloids makes them incredibly sturdy and difficult to break down [1]. Not all hydrocolloids are polysaccharides, however, as some proteins, such as those derived from milk, eggs, and some vegetables, fall into this category [3].
At first glance, the word hydrocolloid may seem like a term reserved exclusively for the science lab. The truth, though, is that nearly everyone has had at least one or two if not multiple encounters with these ingredients. Many dairy products for instance, such as yogurt and even ice cream, contain either locust bean or guar gum. The former helps to stop water from separating out of yogurt, while the later prevents ice crystals forming while also serving as a thickening ingredient [4].
Another extremely popular hydrocolloid is xanthan gum. When combined with other hydrocolloids, this versatile ingredient acts as a powerful gelling agent, often showcased in sauces, gravies, and gelatins. Moreover, xanthan possesses that capacity to stabilize acidity, making it extremely useful for salad dressings [5]. In recent years, xanthan has become something of an unsung hero for those with a gluten intolerance [6]. Because its texture can mimic the mouthfeel and leavening of wheat flour, xanthan has proven itself an ideal substitute in breads and pastries.
Hydrocolloids originate in a variety of natural sources ranging from seaweed to citrus rinds, and even micro-organisms. Though hard-to-pronounce ingredients often illicit a degree of distrust among consumers, most hydrocolloids have been present in some form or another in our foods for a very long time. Moreover, all the hydrocolloids currently used in food production have been deemed safe by the FDA and are considered legitimate ingredients, not additives [7]. In fact, as science advances, researchers are uncovering deeper health and nutrition benefits hiding inside many of these ingredients.
Most hydrocolloids, when ingested, serve a similar function in the human body as dietary fiber, which, among other things is helpful in regulating digestion. But the benefits don’t stop there. According to one study, “a number of natural polysaccharides [the larger molecular category to which hydrocolloids belong] and their derivatives have been demonstrated to possess potent antioxidant activities and potential applications as antioxidants.” [8]
Outside of their standard culinary functions, researchers and food producers are looking to these ingredients as a potential replacement for plastic food packaging [9]. Modified starch is a popular hydrocolloid used in food, but it is also a natural biopolymer with a strong molecular structure similar to those used in synthetic polymers, aka plastics. As such, researchers are currently exploring its potential as a replacement for many of the plastic packages currently used for foods that are rampantly filling up our oceans and damaging our planet. Other biopolymers, such as agar (which comes from seaweed), sodium alginate (which comes from algae), and glycerol have already been used successfully in experiments to develop single use edible materials for food packaging [10] . These studies are still in their early stages, but as they develop, the solution to plastic food packaging may come from the foods themselves!
From gelatin, to dressing, to edible food packaging, hydrocolloids not only serve to add texture and stability to many of the foods we love but may also help to bring stability back to the environment as well.
References
[1] T. Vilgis, “Hydrocolloids between soft matter and taste: Culinary Polymer Physics,” International Journal of Gastronomy and Food Science, pp. 46-53, 2012.
[2] N. P. Shah, Yogurt in Health and Disease Prevention, Academic Press, 2017.
[3] D. H. Goff and Q. Guo, “The Role of Hydrocolloids in the Development of Food Structure,” Handbook of Food Structure Development, pp. 1-28, 2019.
[4] H. K. Maier, M. Anderson and R. L. Whistler, “CHAPTER 8 – GUAR, LOCUST BEAN, TARA, AND FENUGREEK GUMS,” in Material Science, 1993.
[5] P. W. G.O. Phillips, Handbook of Hydrocolloids, Woodhead Publishing, 2009.
[6] J. Farr and T. Flood, “How Hydrocolloids Make Our Favorite Foods Taste Better,” Food Insight, 2017.
[7] FDA, “Guidance for Industry: Assessing the Effects of Significant Manufacturing Process Changes, Including Emerging Technologies, on the Safety and Regulatory Status of Food Ingredients and Food Contact Substances, Including Food Ingredients that Are Color Addi,” Office of Foods and Veterinary Medicine, Center for Food Safety and Applied Nutrition, 2014.
[8] J. Milani and A. Golkar, “Health Aspects of Novel Hydrocolloids: Rheology and Functions,” in Emerging Natural Hydrocolloids, Wiley, 2019, pp. 601-622.
[9] L. G. Tabli, S. Panigrahi and P. R. Chang, “Developing Biodegradable Plastics from starch,” American Society of Agricultural and Biological Engineers, 2007.
[10] R. Puscaselu, G. Gutt and S. Amariei, “Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks,” Molecules, 2019.
[11] https://www.modernistpantry.com/ultra-tex-8.html
