ultratex features
Very easy to disperse in any type of liquid, both cold and hot; it delivers an immediate effect (although it is advisable -as in the case of CustC– to integrate with a hand blender, rest for 5 minutes and turbine again to obtain the final texture).
In addition to its rapid dispersion, it is very stable in freeze-thaw processes. It comes in the form of a completely tasteless, colorless and neutral powder.
Applications
Thanks to its characteristics, UltrX is a very versatile product, suitable for all types of preparations and textures, from light thickening (for broths, soups,…) to a dense one (sauces, purees,…) and useful for any creamy texture.
It is especially interesting for dehydrating or cooking, to obtain fine crispy textures (both in DryCook or Excalibur and in the oven), resulting in many applications, such as crystals or tuiles, and even in meringue mixtures or flour-based recipes (pâte sablée, pâte sucrée,…). Its use in snacks and fried foods is interesting, due to the extra crunch it brings to the preparation.
Curiosities
Starch is made up of two chains: amylose (straight, responsible for gelatinization) and amylopectin (branched, which provides viscosity).
It can be found in different states: native (without alterations) or modified (by heat, fermentation, pre-gelatinization, …) and they are altered in these ways to optimize their properties (expand the pH range in which they operate, allow freezing, increase their resistance to temperature changes, …). In summary, although the expression modified starch may sound unfavorable, the truth is that it is only the term for cooking or pretreatment procedure of starch that makes it more adaptable, more effective or more suitable for its use in different preparations.