Ultra-Sperse(TM) is a pre-gelatinized modified food starch made by Natural Starch designed for easy gravies and other creamy sauces. Ultra-Sperse is a modernist starch that disperses and hydrates in cold or hot liquids without lumps and gives a better final texture than traditional starches. Ultra-Sperse has excellent dispersibility, superior sheen, clarity and smoothness. Preparations with Ultra-Sperse have rich and creamy mouthfeel and their flavor is not affected thanks to Ultra-Sperse's neutral flavor.Ultra-Sperse preparations can be stored in fridge and freezer without affecting the product. Ultra-Sperse can be used to make puddings, sauces, Bavarian creams, fruit fillings and cheese sauces.
Ultra-Sperse is a modified food starch engineered to provide desirable characteristics for food preparation. There are several types of Ultra-Sperse available, including Ultra-Sperse A, M, and 3. The two most commonly used ones in molecular gastronomy are Ultra-Sperse M, which is derived from maize, and Ultra-Sperse 3, which is made from Tapioca.
Many traditional starches form lumps when some of the powder gels around a cluster of dry starch that doesn't get exposed to liquid. Ultra-Sperse products are pregelatinized. That is, all of the product is pre-exposed to liquid, then dried and sold. This means that it is impossible for lumps to form, as the hydrocolloid will not gel.
Ultra-Sperse is best used to quickly thicken sauces and gravies. It can also be added to any recipe to provide additional thickness and a creamy mouthfeel. In higher concentrations, it is possible to produce a syrupy, gel-like texture.
ULTRA-SPERSE 3 is ideal for use in instant puddings, sauces, fruit fillings and instant Bavarian creams. Its smooth, glossy texture and superior flavor impart a rich, creamy quality to these preparations. It also finds application in dairy products such as cheese sauces. Furthermore, ULTRA- SPERSE 3 is ideal for use in frozen and baked goods as well as in some acidic formulations. Wherever a smooth, short texture and a clean flavor profile from a starch are required, ULTRA-SPERSE 3 will yield optimum performance.
In this recipe for a Smokey Forest with lavender smoke and pinot noir sauce, we avoid the time- and labor-intensive work of reducing wine down to a sauce and instead simply add Ultra-Sperse 3 to pinot noir red wine and sugar to create a thick, decadent sauce.
Outside of molecular applications, Ultra-Sperse products can be used in a wide variety of commercial food products to give thickness and creaminess.
Temperature: Ultra-Sperse products are designed to function in both hot and cold applications. Ultra-Sperse 3 has better tolerance for hot applications while Ultra-Sperse M is better for recipes that will be stored frozen.
Texture: Similar to the texture of gravies thickened with flour, but less granular. The end result is a creamy, velvety mouthfeel.
Flavor release: Excellent, better than flour.
Mouthfeel: Smooth, creamy, and velvety.
Freeze / Thaw stable: Ultra-Sperse M is specifically formulated for frozen applications. Ultra-Sperse 3 has excellent textural stability, even in refrigerated storage and frozen conditions.
Syneresis (weeping): N/A.
Shearing: Tolerant to shear. Shear can be applied to disperse and hydrate Ultra-Sperse.
Interactions and Tolerance of Ultra-Sperse
PH Tolerance: Ultra-Sperse M is designed to withstand low pH. Ultra-Sperse 3 can be used in some acidic formulations.
How to use Ultra-Sperse
Concentration Range: 0.2-8% for most applications. Can be used to impart slight creaminess and thickness, or used in higher concentrations to create a thick, syrupy consistency.
Dispersion: Disperse in hot or cold water.
Hydration: Hydrates in hot or cold water. Whisk or blend for faster results.
[Image: Will Clayton]