Kudzu is obtained from the root of the climbing plant Pueraria lobata and is known for its strong thickening power and glossy translucent texture. It produces gelatinous textures with excellent shine and clarity, making it suitable for a wide range of culinary applications. At higher dosages, it is capable of forming thermo-irreversible gels with a glutinous and elastic texture, offering exceptional versatility in both savoury and sweet preparations. It is also an excellent alternative to cornstarch and can be applied to all types of liquids.
Use
Its ability to create dense and glossy textures makes Kudzu ideal for sauces, soups and purées, providing a smooth consistency and stable structure when cooled. It is also suitable for puddings and fillings, adding body without altering the original flavour profile. In confectionery, it is widely used for mochis and preparations requiring elastic textures and stable results.
Dissolve previously in water or cold liquid until obtaining an almost transparent gelatinous mixture. Heat and boil for approximately 3 minutes to activate the thickening effect. The texture increases in viscosity as it cools.
Technical
Sosa Ref: 41221
Function: Jellifies in high proportions, thickens
Format: Fine white powder
Dosage: 0.5–1% for thickening sauces · 2% for gelling effect
Properties: Non thermo-reversible, water-based medium, hot activation temperature
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Kudzu root starch (Pueraria lobata)
Storage: Store sealed in a cool, dry place away from humidity and light
