Thicken your preparations with Ultratex
Works hot and cold
Ultratex’s ability to work effectively in both hot and cold preparations makes it indispensable in molecular gastronomy and contemporary mixology.
Find our Ultratex here
Exceptional versatility
Ultratex stands out from traditional thickeners through its thermal adaptability. Where many lose effectiveness or change behaviour with temperature, Ultratex retains its properties across a broad range.
At room temperature, it adds a velvety consistency almost instantly, creating stable emulsions, thick creamy sauces or airy mousses without heat. It is especially useful for:
- Raw preparations such as tartare and carpaccio.
- Cold dessert or gourmet sauces.
- Molecular cocktails with unexpected textures.
In hot preparations, it retains thickening properties after cooking, allowing you to:
- Thicken soups and hot sauces without lumps.
- Create heat-resistant garnishes.
- Stabilise emulsions before subsequent cooking.
“Ultratex has transformed my approach to sauces. Its thermal versatility lets me maintain the same velvety consistency in hot and cold dishes, offering a consistent gastronomic experience.” — Chef Marco Bianchi
Modified waxy maize starch
Ultratex is made through a sophisticated modification process of natural waxy maize starch, enhancing its functional properties while remaining entirely plant-based.
Origin and composition
Waxy maize starch differs from ordinary maize starch in its molecular structure. Traditional starch contains amylose and amylopectin; waxy maize is almost entirely amylopectin, a branched polysaccharide with superior functional properties.
Controlled physical processes modify the molecular structure without aggressive chemical additives. The result is:
- Entirely plant-based: ideal for vegan and vegetarian dishes.
- Gluten-free: suitable for coeliac disease or gluten sensitivity.
- Non-GMO: meeting high food-quality standards.
- Neutral in flavour: preserving the preparation’s taste.
Superior thickening power
Its molecular structure gives significantly greater thickening power than conventional starches. Small quantities deliver results, typically 0.5–2% of total preparation weight.
| Thickener | Typical dosage | Temperature compatibility |
|---|---|---|
| Ultratex | 0.5–2% | Hot and cold |
| Traditional maize starch | 3–5% | Hot only |
| Potato starch | 2–4% | Hot only |
Does not work above 15–20% ABV
Despite its versatility, understanding limitations is essential. Above 15–20% alcohol, Ultratex loses effectiveness:
- It does not thicken neat spirits such as whisky, vodka or gin.
- Results with medium-strength liqueurs, 15–30% ABV, can be unpredictable.
- Strong alcoholic drinks can cause emulsion separation.
Alternative mixology strategies
- Pre-dilution: lower the alcohol content with juices or syrups before adding Ultratex.
- Selective thickening: use it in only the non-alcoholic component to create textured layers or inserts.
- Combining thickeners: use other products such as xanthan gum or agar agar alongside it for alcoholic preparations.
“True innovation in mixology comes from understanding our ingredients’ limits and turning them into creative opportunities.” — Luca Ferrari, mixologist
No heating required
Simply disperse Ultratex in liquid and mix to achieve the desired consistency without heating.
- Preserves delicate aromas, ideal for fresh fruit, herbs and flowers.
- Maintains vivid ingredient colours.
- Saves kitchen time and energy.
Ease of use
- Disperse Ultratex in the liquid.
- Mix until incorporated.
- Wait a few moments for the desired consistency.
It makes modern techniques accessible without special equipment.
“Ultratex has changed how we think about thickeners: fast, versatile and perfect for every kitchen, even small ones!”