Ultratex: a thickener that changes the rulesTransforming an ingredient without changing its colour, aroma or chemical characteristics is a superpower in modern cooking.Ultratex is an instant modified starch widely used by contemporary chefs to thicken cold liquids in seconds with...

This technique lets you quickly make a gel from almost any liquid, including juices and cocktails, using only Special Ingredients Ultratex.

A simple method for making a red onion fluid gel with agar agar.

Make chocolate shells with orange purée and enzyme-peeled orange segments using Special Ingredients Ultratex and Pectinex.

Make a cranberry fluid gel with Special Ingredients Ultratex to garnish and finish dishes.

Make an orange purée with Special Ingredients citric acid and Ultratex.