Ultratex or agar agar: a thick sauce or a firm gel?

Ultratex and agar agar can both change a base’s texture, but serve different aims. The first thickens; the second forms a gel after correct dissolution and cooling.

When to choose Ultratex

Ultratex gradually adjusts a water-based sauce, including without cooking. Work towards a pourable or dispensable consistency, allowing time to settle before adding more powder.

There is no need to wait for a jelly to set and then blend it: thickening occurs as the starch hydrates. A sauce thickened this way is not, however, a sheet that can be unmoulded.

When to choose agar agar

Agar agar needs heat to dissolve in the water phase. Cooling forms a structure that can be sliced, cast in a mould or subsequently blended for a different texture.

Its gel has a cleaner bite than animal gelatin and does not melt at mouth temperature. Adding it directly to pure oil does not work, and it does not instantly thicken a cold sauce.

The decisive question

Should the preparation flow or hold a shape? Use that answer to choose the method. In both cases, base composition, acidity and temperature require specific testing, particularly for alcoholic or high-fat drinks.

Apply the comparison with tomato cream with Ultratex or an agar citrus film. A dry, crisp sheet instead needs the edible fruit glass method.