Ultratex or cornflour: choosing a thickener for sauces

A sauce that needs to stay fresh and a cream cooked on the hob do not necessarily need the same starch. Ultratex can thicken a water-based preparation without heat; traditional cornflour normally requires cooking to develop its thickening capacity.

The difference in method

Ultratex is a modified waxy maize starch. It is useful for adjusting texture without heating a juice, purée or finished sauce. It is different from a gelling agent for moulds: a thick cream is not a sliceable jelly.

Ordinary cornflour remains a practical choice for preparations that already involve cooking. Compare the ingredients against the recipe and method, rather than looking for one winner for every dish.

Add a little at a time

Disperse Ultratex gradually, mix well and allow a few minutes for the texture to settle before making adjustments. Adding all the powder at once can make the sauce too thick and leave you needing to dilute the entire base.

Sugar, fat, acidity and the liquid’s composition affect the result. For repeatable production, record the dose, base weight and resting time.

From theory to trial

Our tomato cream with Ultratex provides a practical example. For a sliceable gel, compare Ultratex and agar agar. Assess the texture at serving temperature, considering flavour as well.