What exactly is in Soßenbinder?

Can anyone tell me what is Soßenbinder made from? I'm back in the US and looking for an equivalent. Yes, I can mix cornstarch and water, but Soßenbinder can be added directly to hot soups, etc. without first mixing or tempering. The next question of course...is it something I can buy here?

Thanks.

It's cornstarch with emulsifiers in it to keep it from clumping. The ingredients on my package of Mondamin Soßenbinder are: starch, lactose, maltodextrin, rice flour and colouring agent E150C. I don't know of any equivalent in the US except for those gravy mixes but that's not really the same. You might just have to check out the aisle with cornstarch and such and see if there's any thing similar.

Oh. Not exactly something I can whip up in my kitchen then, is it? Then I'll go searching for an equivalent. Thanks very much.

Believe it's a mixture of starch and other emulsifiers (lactose, maltodextrin, rice flour...see here for more details (in german, but ingredients are listed several posts down and easy to understand). Don't know whether available in US, perhaps you should have packed several kilos of the white/brown powder in your luggage before flying back...

I actually thought about it...for a minute. I did ship myself a box of it though. But after reading that not only is it not good for me, it is only used by cooks too lazy to cook real food...guess I'll just stick with cornstarch. Geez...and I thought American food was full of chemicals.

[url=http://www.ochef.com/21.htm]Wondra is what you're looking for. "Instant flour".
[url=http://www.generalmills.com/corporate/brands/product_image.aspx?catID=60&itemID=2076]General Mills product information

Now that looks like just a bunch of good stuff...and easy too. Thank you, Gen! I've actually heard of Wondra, but never tried it. Now I will.

mate simply use potato flour mixed with water to thicken anything, it works with sweet and savoury things and sets clear, like cornflour. just simply mix the potato flour with water till you get a thick but runny liquid and then while the sauce (or whatever your thickning) is on the heat and bubbling away add a little at a time while whisking do this gradually, hope it works for you...