CreamThick ™ ( Hydroxypropyl Starch Phosphate ) Inquiry as follows:
1. It disperses in water and doesn't dissolve like Pro Polymer ™ ( Gel Maker ), right?
2. In the information section, it says blended in the water phase, but in the technical section, it says blended in the oil phase. So, which phase should I mix it in, water or oil?
3. Will I get the cloudy white meat that I want? And will the meat be soft and smooth? What is the texture like?