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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.

Ultra-Tex Origin

ultra-tex for sauces and cremesUltra-Tex is a modified food starch engineered to provide desirable characteristics for food preparation. There are several types of Ultra-Tex available, including Ultra-Tex 3, 4, and 8.

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 Function

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.

Ultra-Tex Applications

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.

peruvian filet mignon with ultra-tex onion sauce

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.

Foie Gras Glogg using Ultra-Tex

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.

Goat cheese mousse ultra-tex grape sauce

View recipes with Ultra-Tex 3 | View recipes with Ultra-Tex-4 | View recipes with Ultra-Tex-8

Ultra-Tex Properties

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.

Hysteresis: unknown.

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.

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Back to Modernist Cuisine Ingredients: Hydrocolloids, Starches & more

  • Didier Chabert

    I’am working on black truffle transformation and I am looking for a product to encapsulate the truffle to protect it from the heat . Do you think this type of ultratex starch would fit me or do you have any idea ?

    • QuantumChef

      Probably not, sorry!

  • Johnny

    I’m trying to freeze a mixture of soy, water and fruit puree made with corn syrup together into a solid ice block but have been getting issues with separation after blending then freezing. I’ve had a little success with xanthan gum but still get syrup separated out of the mix. Would Ultra-tex 3 or 8 serve as a better emulsifier in this case?