Instant Clearjel®

About Instant Clearjel®
INSTANT CLEARJEL is a modified corn starch, manufactured (precooked) used to thicken recipes.

For clumpless-smooth results, it is best when first combined with dry ingredients, before adding liquid. It will begin to swell or thicken as soon as it is added to water, milk or juices; it will impart a smooth, short texture when fully hy-drated, reaching its full thickness within 5-10 minutes (without requiring any cooking). Instant clearjel can be used in cooking as well. The viscosity will increase slightly upon heating. It has excellent heat and acid resistance and can be used in acid containing foods and in those applications where heating is required. It has good cold temperature storage stability, making it particularly well suited for refrigerated and frozen foods.

Production of Instant Clearjel®
Instant Clearjel is a product is manufactured by National Starch Company (http://www.foodinnovation.com) for commerical use. It is not sold to the public by the manufacture, yet it can be purchased from restaurant food supply stores and online sites that sell to the public.

Buying Instant Clearjel®
Instant Clearjel is often available (to the public) for purchase from Restaurant Food Supply shops. Check the yellow pages for such stores or try calling your local state extension service for help locating a shop near you. It is also readily available online, with shipping charges added. A number of sites include: http://www.barryfarm.com/thickeners.htm https://shop.bluechipgroup.net/displayProductDocument.hg?productId=284 http://www.kingarthurflour.com

Source Info: http://sharonanne.com/great_ingredient_links.htm

Instant Clearjel® Variations
Instant Clearjel: ICJ, the "grand-daddy" modified food starch, has been on the market since about the 1940's. Note "instant" refers to how fast it thickens, NOT how easily it disperses. Always combine with dry ingredients for clumpless-smooth results.

Regular Clearjel: Often marketed as Clearjel A; this variety of starch will always require cooking to thicken; it is particularly good for canning pie filling. Always combine with dry ingredients for clumpless-smooth results.

Ultra-Sperse: A more easily dispersing variety of starch, which thickens with or without cooking. Has about half the thickening power of ICJ and you need to use twice as much for the same results. This type of starch can be simply whisked in, with other ingredients, with a fork for little to no clumping, but they are more expensive to use (as convenience always has a price).

Preparing Instant Clearjel®
Instant Clearjel Has Clear Advantages! Instant Clearjel looks much like cornstarch, yet thickens foods instantly (w/or without cooking!) Instant Clearjel improves texture of breads, cakes & cookies. Thicken desserts, sauces and jams instantly. Instant Clearjel takes on just the food's flavor, otherwise it is tasteless. Instant Clearjel reduces the amount of sugar needed for certain recipes (up to 70% in jam)! Instant Clearjel reduces calories (less sugar). Instant Clearjel reduces preparation time (foods needn't cook down).

Cooking Instant Clearjel®
Instant ClearJel (ICJ) is a wonderful thickener modified food starch, particularly best known for thickening commercially baked pies.

ICJ provides great to excellent, economical, clear and thick results in many types of recipes, prepared cold or heated. It's called "Instant" because is swells and gels instantly, when it comes in contact with any liquid. When added improperly, it will gel in clumps, so it is very BEST when added with other dry ingredients (i.e. sugar or powdered milk) before stirring in any liquids. It can also be blended in nicely with an immersion blender or food processor, when not using dry ingredients, as in a fruit sauce.

How to use Instant ClearJel One-Tbsp Instant ClearJel thickens one-cup of liquid. 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

ICJ offers an excellent, long-term, chilled stability and texture. 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.

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.

Storing Instant Clearjel®
The manufacture recommends storing Instant Clearjel for up to 2 years, yet when kept dry, it will store virtually indefinitely.

Instant Clearjel® Nutrition
Any refined food lacks in real nutritional value, thus Instant Clearjel has the same nutritional value as does cornstarch. However, what you gain nutritionally is the reduction of need for extra sugar or fat (traditionally required for thickening or absorbtion of other ingredients) in your recipes!

Instant Clearjel® Recipes
Recipe Tips by Sharon Anne

Freezer Jam: Combine 3-Tbsp Instant Clearjel with 2-cups sugar, before adding to 5 cups crushed fruit and add 1 Tbsp corn syrup and then 1 Tbsp lemon juice. (For a great jam, that's lower in sugar; less sugar, reduces calories!)

Breads: Add 2 tsp Instant Clearjel (per 3 cups flour) for breads. Adding ICJ retains the natural moisture in baked goods, extending the shelf life of the end product. Here's a GREAT hint, when adding Instant Clearjel, you can actually REDUCE up to half the fat in most bread recipes, and still have a very tender loaf. (Reducing the fat content, also reduces calories!)

Soft, Chewy Cookies: Substitute (all or part) of the shortening with real butter. Use 1 tsp ICJ (per 1-cup flour) for cookies that can rival bakery-shop cookies. Homemade cookies many with butter usually spread out flat, but when ICJ is added to flour, dropped cookies maintain a nice shape and cut-out cookies roll out beautifully (pre-chilling is NOT neccessary)!

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