The perfect see-through appearance in sweet chili sauce - using potato starch

Sweet chili sauce is a great complement to your dumplings, stir fry, wok, curry or pasta dish. Working at Lyckeby, we make our sweet chili sauce with modified potato starch, suitable to achieve the right viscosity during a long shelf life. Above all, potato starch is transparent and allows the sauce to get the perfect shiny see-through appearance.

We cook our sweet chili sauce in a Stephan mixer heating it up to 90° C while blending at 500 rpm. The sauce is blended at this temperature for about two minutes. Enjoy a sweet chili sauce made with water, vinegar, sugar, sambal oelek, garlic, modified potato starch and a bit of salt.

In this test, we also prepared the same sweet chili sauce using a modified starch from corn. As you can see, we achieve the same smooth viscosity in the sauce, but the clarity is gone. The corn starch gives a slightly opaque appearance and it is harder to see the floating pieces of chili and garlic.

So, if you are looking for an ingredient that will help you make a transparent sauce, try modified starch made from potato or tapioca. They are both raw material ideal for clarity.

If you are interested to learn more about our sweet chili sauce, click on the image below. We will then send you our recipe along with a free sample of the modified starch, Microlys 52, used in the film. 

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