Wait, while page loads... 
 |
Where to buy?
|
For Archived MFS recipes:
MODIFIED FOOD STARCHES
Instant ClearJel® (ICJ®)Ultra-Sperse® (U-S®) Which MFS Product?
Depends on what you want to make. They can be (not always) interchangeable, achieving slightly different textures and results.
I actually use them all, much like you may keep different flours (all-purpose, bread flour & cake flour) on hand.
I always store at least:
3 lb. Instant ClearJel®
1 lb. Ultra Sperse® and
1 lb. of Culinary Thickener®.
"Instant" Pro Results
Read labels, many include a Modified Food Starch.
You can also use very same thickeners the professionals (the commercial industry) cook with! Great shelf life.
Clear Advantages
MFS's look much like cornstarch, but they thicken foods instantly (w/or without cooking!)
They improve texture of breads, cakes & cookies.
Thicken desserts, sauces and jams instantly.
MFS's take on just the food's flavor, otherwise they are all tasteless. (Culinary Thickener® adds a rich taste and texture.)
MFS's reduce the amounts of sugar, for your recipes (up to 70%)!
They also reduce calories (less sugar).
MFS's reduce your preparation time (foods needn't cook down).
MFS's Costs less. (Pectin, at $2.00, 2 oz. box, costs $16.00/lb!)
About Me | Bread Maker Reviews | Baking Better Breads | Distilled Water | Dry Milk | MFS Chart | MFS Recipes | My Photos | Price Club Favorites | Share Alike Shortcuts | Tight-Wad Tips | Great Emails
Aren't all modified food starches (MFS) considered unsafe?
Thank goodness, no!
I became familiar with the term "modified food starch" back in the early 1980’s, first from my having to read food labels... because of my kids' (several) noticeably negative food reactions from a number of commercially processed foods...
"Adversity brings knowledge, and knowledge wisdom." (Welsh Proverb)
...then with wonderful results, I was able to better educate myself with learning how to better prepare foods, often by reading and (more and more) by my cooking from scratch.
As ingredients-- MFS Chart: The modified food starches listed are considered safe, because the are made from corn. (In and of themselves) each are totally gluten free.
Gluten Free: Ingredients or foods not containing wheat (or wheat by-product) are always gluten free. Foods containing wheat are unsafe for anyone with gluten-intolerance. If wheat is not clearly identified anywhere on the package labeling*... then you are in the clear and free to go!
*By law (in the US) any food including a "wheat" modified food starch must be stated as such on the label.
Some labels may merely list modified food starch, but a (allergen) statement must also list wheat.
Other labels list either modified wheat starch or modified starch wheat.
|
MFS Chart
To determine which type, quickly...
Which Modified Food Starch thickener should you use in your own recipes?
For the Best Applications, refer to the MFS Chart, by clicking here or scroll down the page.
Have fun, experiment, but use each type CORRECTLY, there are MFS Cookbooks also available online.
I personally do not sell any of these products, I am only a happy consumer, however go to my page with the Great Ingredient Links to see where you can purchase my favorite ingredients online. Or ask your local State Extension Service, where these products are locally sold in YOUR own area, to save on shipping.
|
|||
What's does MFS stand for? (Modified Food Starch)
Modifided Food Starch, with broad application, commercial instant thickeners made from corn.
Available to the public on a limited basis. Click here, on Great Ingredient Links, for the very best prices, I personally know of. These wonderful products are also available in many cooking shops across the country. Many extension services are familiar with these products and could maybe help you find them locally.
Instant ClearJel® ICJ® has been available commercially for over a half a century. Whereas Ultra Sperse® has been used commercially for around 25 years.
Ultra Sperse® (BRANDED under many names, i.e.: Ultra Gel®, Ultra Maxigel® , Ultra Set® , Kwik Thik® , etc.) are all pre-gelantinated, modified food starches derived from waxy maize. Each have good heat and acid tolerance and well suited for applications containing acid or those that require cooking, baking and freezing.
Culinary Thickener: Is a relatively new product, and originally only available to Restaurants and Caterers, directly from the manufacture. Now it is also available online, through several sources.
|
|||
 Cold Water Swelling: Thickens either cold or heated
Dairy: i.e. BB Buttermilk
|
Excellent
|
i.e.: Ultra Gel®,
Maxigel® etc.
Not Preferred*
|
Unknown
|
  Desserts
Dressings
|
Excellent
Excellent
|
Great*
Excellent
|
Excellent
Excellent
|
  Syrup & Sauces
Gravies & Sauces
|
Excellent
Not Preferred*
|
Excellent
Good*
|
Unknown
Excellent
|
 Frozen Jam
Processed Jam
|
Excellent
Good*
|
Great*
Excellent
|
Unknown
Unknown
|
*In my not-so ever humble opinion.
Fact: Regular ClearJel: (aka: ClearJel A) will not instantly thicken, like the above starches. It must be COOKED first on the stove, then recipes can be either served as is, canned or baked. Primarily used in processed fruit pie fillings and jam. Ultra Sperse is suitable (yet more expensive than regular, if you do a lot of canning). I've never tested Culinary Thickener for jams or canning.
Whereas Instant ClearJel is NOT recommended for canning. Reason: Heat from the canning process (which prevents spoilage) CANNOT penetrate to the center of the jar. Instant ClearJel is formulated [and better suited] for fresh, frozen or baked products.
For cooked JAM recipes, using Reg ClearJel, you can substitute that with half the amount of ICJ -- then FREEZE the jam INSTEAD.
|
|||
MFS Cookbooks, Articles & Recipes...
 CookbooksInstant Delite Recipes booklet Author: Merrilyn Lloyd
The Ultra Gel Answer Book Authors: Carma Christensen and Janet Stocks
Articles
Recipes:
Signature Secrets Culinary Thickener Site by National Starch Food Service
Obviously their master bakers also love MFS(s) such as Instant ClearJel and Culinary Thickener. Enjoy reading their recipes pages!
PIES FOR ALL SEASONS with Sue Gray &P.J. Hamel
A great Adobe .pdf file, plus they've got more MFS recipes their Website
www.kingarthurflour.com Their Webpage addresses change often, so simply search for the following recipe titles.
|
Sharon Anne, Share Alike Recipes Using MFS's
(Click to view underlined recipes)
|
Substituting MFS's in Recipes: The authors of the Ultra Gel Answer Book discourage you from substituting MFS's, but it's ALWAYS worked well for me.
 Just remember to mix in 50% less ICJ® with dry ingredients at first (note the results) then try more or less, the next time you make the recipe.When substituting a quick dispersing a MFS in my ICJ® type recipes, you'll want to double the amount Ultra-Sperse® type MFS (Ultra Gel®).Q. How quickly can you expect each modified food starch (thickener) to hydrate?
A. Instant ClearJel (with its powder-like, fine particles) hydrates much faster than (the coarse-sized particles) of either Ultra Sperse and Culinary Thickener. To use Instant ClearJel (powder-like thickener) be certain to take steps to prevent clumping, by mixing it first with the dry ingredients called for in the recipe.
B. The coarse-ground starch thickeners, such as in Ultra Sperse brands: Ultra Gel, Maxigel, Utra Set, etc. (and Culinary Thickener) disperse easily, however, they also hydrate and thicken more slowly. Mix either with dry ingredients, or gradually [emphasis on gradually] whisk these modified food starches into your recipe.
Many MFS obtain VERY similar end-results: (yet maybe NOT always exact).
I use ICJ®, 90% of the time, for easy, clear & thick results. I use U-S®, 10% of the time (for boiling recipes), with clear & thick results.I use C-T®, 10% of the time, for easy, creamy & thick results. |
The Wonder Ingredient: Instant ClearJel® (ICJ)
Just by adding a small amount of a simple modified food starch, ICJ can actually reduce calories, from sugar and fat. ICJ can also improve crumb texture and extend the shelf life of bake goods. How?
 Reduce Calories: Excessive sugar amounts are commonly used to boost thickening power in frozen jam preserves. However, you can reduce the calories (by combining 3-Tbsp ICJ with 2-cups sugar) before adding to 5 cups crushed fruit, stir in 1 Tbsp corn syrup and 1 Tbsp lemon juice. The corn syrup molecules mingle with the granulated sugar, avoiding any crystallization; lemon juice heightens flavor.Reduce Fat: ICJ allows you to reduce up to half the fat in baked bread, and still have a very tender loaf. Reducing the fat content, reduces calories.Increase and Extend Shelf Life: Adding ICJ helps retain the moisture in baked goods, before and after baking, plus during storage (extending the shelf-life, days longer than normal).Great Ingredient Links (to purchase)
AKA Instant Clear Jel, as in separate words. (NOT to be confused at all with ClearJel A, which must to be cooked to thicken.) ICJ® provides great-excellent, economical, clear and thick results; either cold or heated (see above chart for details). ICJ® must be incorporated with dry ingredients first or slowly added, OR blended with either:
Hand stick blender (AKA: immersion blender)
Hand Mixer
Blender (just pulse a couple of times, or they'll add a bit too much air).
How to use Instant ClearJel:
One-Tbsp Instant ClearJel thickens one-cup of liquid. (It has twice the thickening power of the other MFS thickeners featured on this page, making it very affordable, but the others on this page, do disperse more easily.) Simply add ICJ to the dry ingredients (such as powdered milk, sugar or flour, even spices) or blend as specified above, with an immersion blender (or food processor) for purees.
Substitutions in recipes:
3 tablespoons Instant ClearJel = 3 tablespoons cornstarch
OR 1/3 cup unbleached all-purpose flour
OR 1/4 cup tapioca flour
It's called "Instant" because is swells and gels instantly, when it comes in contact with any liquid. So it's BEST added with other dry ingredients (i.e. sugar or powdered milk) or blended in with an immersion blender (or food processor).
ICJ® offers an excellent, long-term, chilled stability and texture. Also excellent results and taste for my fruit syrups and sauces. Gives great long-term stability for my frozen jam recipes.
Good long-term stability when boiled, but can break down (if heated to boiling for a long time and then stored, such as in processed jams). Not preferred for gravies and tomato sauces. Adds little to no flavor, you taste just the main ingredient.
Instant ClearJel is best known as a wonderful thickener (Modified Food Starch) for frozen jams and particularly pies, but it is great for so much more!
ICJ has several advantages over other common thickeners (i.e. cornstarch, flour or potato starch and much less expensive than arrowroot). It has a more neutral flavor, so it's a good thickener for delicately flavored liquids. It also thickens without cooking and tolerates acidic ingredients. While sauces thickened with the other thickeners turn into a spongy mess if they're frozen, whereas sauces made with Instant ClearJel can be frozen and then thawed.
|
*Ultra Sperse: Great Ingredient Links (to purchase)
Ultra Gel®, Ultra Set®, Super Set®, Ultra Maxigel® and Kwik 'N Thik®
And others, quickly DISPERSE (twice as easily) and cost more than ICJ®, so you PAY for this convenience! IMHO the MFS's brands (above) are basically the same (don't let anyone tell you they're not) and offer (50%) less thickening power of ICJ®.
These MFS's give nice, clear and thick results; cold or heated. Each mix easily, with as little as a whisk (and for small amounts, I'll even use just a fork).
Ultra Sperse Conversion Guidelines
(Brands: Ultra Gel®, Ultra Set®, Super Set®, Ultra Maxigel® and Kwik 'N Thik®)
1 T. cornstarch = 1 1/2 T. Ultra Gel®
2 T. flour or Tapioca = 1 1/2 T. Ultra Gel®
Gravy: 2-3 T. Ultra Gel® per cup of broth
Dessert Topping: 3 T. Ultra Gel® per cup of liquid
Pie Glaze: 4-5 T. Ultra Gel® per cup of liquid
Quick dispersing MFS's have good long-term chilled stability, but can break down (just whisk again or add more). Offers a good-excellent thickness and texture, for fruit sauces, syrups or frozen and processed jams (see above chart for details). Doesn't break down after boiled. Not preferred for gravies and tomato sauces. Adds a little flavor, but you mainly taste the main ingredient.
|
Culinary Thickener® (CT®) Great Ingredient Links (to purchase)
Offers a premium opaque (creamy) with thick results. Easily mixed with a whisk. Excellent stability whether cold or heated, high viscosity (meaning it will remain thick) with low break down, and doesn't break down after heated to the boiling point. Gives a excellent texture for creamy sauces, gravies, desserts, dairy and dressings (see above chart for details). Enhances and adds a rich taste to the main ingredient.
How to use Signature Secrets® Culinary Thickener
To use the thickener, simply whisk it into liquid. No need to slurry.
Per 2-cups of liquid, follow the guidelines below:
Thin (syrup) 4 tablespoons
Medium (sauce) 6 tablespoons
Thick (filling) 9 tablespoons
|
Copyright 2002-2008© Sharon Anne, Share Alike... Cooking! All rights Reserved.
GLAZE FOR FRUIT: You can make your own glaze for fruit. With an immersion blender [or food processor], first puree strawberries with (2-tsp) Instant ClearJel (per cup of pureed strawberries) and then cook down over the stove. This will thicken into a lovely thick, bright glaze; cool to brushed over fresh strawberries or a fruit tart. You can also substitute strawberries, with other berries, peaches or apricots for other fruit glazes.