X3NiTH
Member
- Joined
- 13 Apr 2014
- Messages
- 1,667
I have no personal experience but looking at online literature you will need to experiment thickening with powdered Starches, Gelatine or Agar. These will cross link with the Glute lengthening the molecule and causing gelling, I have no idea if crosslinking the Glute with these products will inactivate the Glute. I had a cursory look at whether Glute crosslinks with itself at higher concentrations (self gelling) and I couldn’t find anything, I suspect it might.
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