for nutcheese recipes.
Have tried guar and xanthan -slimy; tapioca -gooey Kappa -gelatin firm
really looking for an edam waxy consistency: shall I try harder fats like cacao butter or is there a waxier thickener?
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If you’re looking into hydrocolloids, the best you can get will be a iota (0.45%) and kappa (0.35%) gel, which is used to coat food with a firm gel.
I think you’re thinking into the right direction in getting a real waxy texture will go through exploring lipids and lipcolloids (I don’t really know if there are food applications though).