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Works hot and coldUltratex’s ability to work effectively in both hot and cold preparations makes it indispensable in molecular gastronomy and contemporary mixology.Find our Ultratex hereExceptional versatilityUltratex stands out from traditional thickeners through its thermal adaptability. Where many lose effectiveness...

IntroductionIn the food industry, pectin, agar agar and carrageenan are widely used for their gelling properties. How do these ingredients differ? This article explores their distinctive characteristics and food-industry applications.Modern cooking and molecular gastronomy have transformed food preparation and presentation...