Ultrasperse M is a high performance, cold swelling starch made from waxy maize. It is the perfect thickener for dishes that go through rough processing such as microwaving, Ultrasperse M stands strong under tough conditions. Disperses well and imparts sheen, clarity and smoothness to your preparations.
The least viscous of all our Ultra-Tex line, this modified starch is derived from tapioca. Provides a smooth short and glossy texture. Ultra-Tex is completely flavourless, only enhancing the texture.
Derived from waxy maize, The 4 represents the viscosity of the product. With Ultra-Tex 8 being our thickest of the Ultra-Tex line.
This medium thick starch, is highly resistant to harsh processing. This starch is ideal for custom blends of sauces and dressings.
Derived from tapioca, this cold swelling starch is our highest viscosity Ultra-Tex. This starch leaves a smooth, creamy mouth-feel and is perfect for puddings and custards. It exhibits many of the same properties as xanthan gum without the undesirable mouth-feel.
One of the widely used thickening and stabilizing agents in the world.
Xanthan Gum is an essential staple in gluten-free baking. It allows you to replace the elasticity and texture that gluten normally provides. For every cup of gluten-free flour use 1 teaspoon of xanthan gum.
It is soluable in both hot and cold water and remains stable over a large range of temperatures and pHs.
Comparable to Ultra-Tex 8, xanthan gum is high viscosity and provides a gummy texture that is signature in puddings and custards.
An excellent vegetarian alternative to gelatin, derived from red algae. Agar is highly flexible: it can be used to thicken sauces, soups, puddings and jellies.
Agar sets very firm, moreso than traditional gelatin and stays firm even under heat. Although agar is often seen as a substitute for gelatin, it does provide a different texture, one that is particularly crisp and firm rather than creamy.