I got a sample from National Starch of a new product they have called Adavanta. It's a modified potato starch that can create firm gels without heat. Intrigued to find out how it holds up, I made a simple mixture of water and 5% Advanta. Provided literature said firm gels would be formed with 3-7% concentration.
After a whole night in the fridge, this is what came out:
It was interesting, to say the least. I think it would make a very cool fluid gel type puree, but I did not have a chance to try that out. It's hard to say what the consistency was like...I guess a very light agar blend that stands up better on a plate, I'm not sure.
I'll be trying it out soon with flavored liquid, so I'll see how that holds up.
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