Special Ingredients Italia

Ultratex FAQs

Everything you need to know about Ultratex, the instant thickening starch that works cold or hot: what it is, dosage for different textures, cooking, pastry and mixology uses, and solutions to common problems.

What Is Ultratex?

What is Ultratex?
Ultratex is a modified waxy maize food starch that instantly thickens liquids without cooking. A very fine white powder with no taste, odour or colour, widely used in modern cooking, pastry and mixology.

What does E1442 mean on the label?
E1442 is the code for the modified starch used in Ultratex. The label lists one ingredient: refined waxy maize food starch (E1442).

What is waxy maize?
A maize variety whose starch consists almost entirely of amylopectin, a branched molecule. It therefore gives smoother, more stable textures than ordinary maize starch.

How does Ultratex differ from cornflour?
Cornflour and other traditional starches thicken only after cooking. Ultratex hydrates immediately, even cold, disperses without lumps and gives a smooth, glossy texture without changing flavour or colour.

What is the difference between Ultratex and xanthan gum?
Xanthan gum is used in very low doses and gives a more stringy texture. Ultratex gives a full-bodied, creamy texture similar to a starch-thickened sauce and can be dried into tuiles and edible glass.

Is Ultratex suitable for vegans and people with coeliac disease?
Yes, suitable for vegans and vegetarians, gluten-free, non-GMO, kosher-friendly and halal-friendly.

Is Ultratex safe for children and pregnant women?
Ultratex is an approved food ingredient (E1442), used in small quantities. For specific dietary requirements, consult a doctor.

How Much Ultratex to Use: Dosage Table

Indicative doses as a percentage of liquid weight. Add gradually: Ultratex thickens quickly and texture continues to develop for a few minutes.

Texture	Dose	Examples
Lightly thickened	0.5–1% 5–10g/l	Juices, stocks, fuller-bodied drinks
Sauce and fluid gel	1–2% 10–20g/l	Mirror sauces, coulis, stocks, fluid gels
Thick cream	3–5% 30–50g/l	Fruit purées, creams, bases for tuiles and glass

How much Ultratex should I use?
It depends on the desired texture: 0.5–1% to give a liquid body, up to 3–5% for a thick cream. For sauces and fluid gels, 1–2% is a good starting point. Start at the lower dose and add gradually.

How to Use It

How do I use Ultratex?
Add gradually to the liquid while stirring, preferably with a whisk or immersion blender. It thickens almost immediately: rest for approximately five minutes, as texture continues to increase slightly while the starch swells.

Does Ultratex need cooking?
No heating is required: it works at room temperature, preserving the flavours, aromas and colours of fresh fruit, herbs and flowers. It can also be used in hot preparations.

Can Ultratex preparations be heated?
Yes, it works cold or hot: thickened soups and sauces can be heated while retaining their texture without lumps.

Can Ultratex preparations be frozen?
Yes, Ultratex is freeze/thaw stable and prevents liquid release, making it ideal for sauces, soups, sorbets and desserts intended for freezing.

How long does an Ultratex-thickened preparation last?
Sauces and fluid gels remain stable for days without separation or water loss. Refrigerate as you would the base preparation.

Does Ultratex work with alcohol?
It works well with low-alcohol cocktails and liqueurs but loses effectiveness above 15–20% alcohol: it does not thicken undiluted spirits such as gin, vodka or whisky. For stronger drinks, first dilute with juices or syrups, or thicken only the non-alcoholic portion.

Cooking, Pastry and Mixology

What is Ultratex used for in cooking?
Thickening juices, sauces, stocks, dressings, creams and drinks to your preferred consistency. Perfect for fluid gels, stocks and mirror sauces for plating, and binding raw preparations without cooking.

How do I make a fluid gel with Ultratex?
Disperse 1–2% Ultratex in liquid and blend: the fluid gel is ready in moments without heating or waiting for setting. Compare with the agar agar method in how to make a fluid gel with Ultratex and agar agar.

How do I make tuiles and edible glass with Ultratex?
Make a purée or thick gel, spread a very thin layer on a silicone mat and dry in a low-temperature oven or dehydrator. This gives crisp tuiles and transparent glass: read what edible glass is and try the carrot and cardamom tuile.

Can Ultratex be used in desserts?
Yes, often in fruit purées, coulis, creams and dessert sauces: it thickens without changing flavour or cooking fruit, preserving freshness and aroma.

What about savoury dishes?
It is widely used in sauces, dressings, vinaigrettes, cold sauces and soups. Its neutral taste suits any dish.

Can Ultratex be used in drinks and cocktails?
Yes, it gives body to shakes, smoothies, juices and low-alcohol cocktails without changing flavour, and creates cocktail gels and creams. Try Campari cream and Negroni cocktail gel.

Problems and Solutions

Why is my mixture not thickening?
Usually the dose is too low, insufficient time has passed or the liquid contains too much alcohol. Rest for a few minutes and gradually add more Ultratex if needed.

Why have lumps formed?
The powder was added all at once without stirring. Sprinkle in while whisking or blending; if lumps already exist, blend until smooth.

I added too much Ultratex: how do I fix it?
Gradually add more liquid and stir until the correct texture returns.

Ultratex Recipes

Buying and Storage

How should Ultratex be stored?
In a cool, dry place away from direct light, with the packaging tightly closed. Use within 6 months of opening.

Which Ultratex size should I choose?
For home cooking and small production kitchens, choose 500g or 1kg. For restaurants and production, there are 5kg, 10kg, 25kg and 50kg: larger sizes cost less per kilogram.

Where can I buy Ultratex?
Our Ultratex page lists all sizes with price-per-kilogram comparisons.

Want to learn more? Read thicken anything with Ultratex. Cannot find your answer? Contact us and we will reply promptly.

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