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Culinary Cream, on its own, cannot be frozen. It is an emulsified product. Freezing it will destabilize the emulsion, cause separation of the product, and the product will no longer function as intended. If a small amount of culinary cream is added to a finished product –like a soup or sauce, that product can be frozen, and the culinary cream will still function, once the product is thawed and reheated.
It can be used as a replacement for corn starch and all purpose flour.
Culinary Cream may help to assist in extending the shelf life of cold salads by preventing water from seeping out over time. (It will not protect color, flavor or spoilage of cold salads past their intended shelf life.)
Cornstarch will “break” when the product is thawed. MINOR'S® Freeze Thaw Thickener is a stabilizer.
Yes. Please follow the instructions on the label.
No Added MSG other than that which naturally occurs in the hydrolyzed proteins and yeast extract.
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