Ultra-Tex is a line of modified food starches designed for the simple creation of sauces and other creamy applications. Ultra-Tex disperses and hydrates in cold or hot liquids without lumps and gives a better final texture than traditional starches.
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-Tex 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-Tex 3 and 4 are good substitutes for Xanthan gum: they can be used to quickly thicken sauces and gravies. In higher concentrations, it is possible to produce a syrupy, gel-like texture. Ultra-Tex 8 is designed to provide a firmer, more custard-like texture.
In this recipe for Peruvian Inspired Filet Mignon by Chef Tre Ghoshal, we create a luxurious onion sauce (spooned over the custard, at right) using nothing more than onion stock and Ultra-Tex 3.
For this next recipe of Foie Gras Glogg by Chef Ryan Clift of Tippling Club Restaurant, we again create a luxurious sauce using just Ultra-Tex and glogg, a fortified wine. Although we used Ultra-Tex 4 for this recipe, you could easily use Ultra-Tex 3 instead.
In this final recipe of Goat Cheese Mousse, Grape Jelly, Yuzu Curd, Basil Ice Cream, pastry chef Steven Cak of Parkside Restaurant in Austin, TX uses Ultra-Tex 8 to create a grape jelly that is more like a custard than a sauce, which gives it a firmer texture that can be used for decoration.
Temperature: Ultra-Tex products are designed to function in both hot and cold applications, including frozen applications and baked goods. Ultra-Tex 4 is best for extreme heat.
Texture: Ultra-Tex 3 and 4 are the best option for a smooth, creamy texture similar to that of a rich salad dressing. However, both Ultra-Tex 3 and Ultra-Tex 8 are similar to Ultra-Tex 4. Ultra-Tex 3 has slightly less resistance to heating and acidity, while Ultra-Tex 8 gives a slightly thicker texture.
Appearance: Translucent, glossy.
Flavor release: Excellent, better than equivalent traditional starches.
Mouthfeel: Smooth, creamy, and velvety.
Freeze / Thaw stable: Ultra-Tex 3 and 8 can be used in frozen applications; we were unable to find information about Ultra-Tex 4.
Syneresis (weeping): Possible, in extremely acidic conditions. However, we have no specific information on this.
Shearing: Very tolerant to shear.
Interactions and Tolerance of Ultra-Tex
PH Tolerance: Ultra-Tex4 is recommended for very acidic preparations, though all Ultra-Tex products are designed to withstand low pH.
How to use Ultra-Tex
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.