WillPowder Ultratex 3, Thickening Function, 16-Ounce Jar
- Pack of 16 ounces
- Can thicken without the application of heat
- Retains color and flavor profile of original liquid
- Finished product can be dried into a thin crispy sheet
Can thicken w/o the application of heat. Retains color and flavor profile of original liquid. Finished product can be dried into a thin crispy sheet.
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The downside and reason for the 4 stars: there are no directions, recommendations, or suggestions with the product at the time of my purchase. Even the WillPowder website gives only scant information, but that could change in the future. Perhaps there is an assumption that only professional cooks will be using the product and no guidance is needed? As a result of the lack of directions, on my first use, I started with a scant 1/4 teaspoon, and then rushed to add more when it didn't thicken immediately, just to discover that it takes a minute or so for the product to take full effect resulting in an over-thickened product. Because it is so easy to over-thicken, my suggestion is to add very little at first, slowly, then wait several minutes to see the results before adding more, until you get familiar with the product characteristics.
I plan to keep Ultratex 3 in my kitchen at all times as a very useful product and staple. One jar should last a long time for the home cook with moderate use, since scant quantities are required.
Although it was different, I have diluted alcohol, and made my own "fruit roll ups". This product does take some time and experience to get used to but a little does go a long way. I always use an immersion blender because it's hard to whisk it all out.
I do not substitute much for recipes with roux because of the flavor or a good roux is hard to replace but other liquids are definitely thickened by some ultratex!!!!
It is approximately the same thickness when hot as cold.
I found I didn't use it for much around the kitchen before I started to use it for hot chocolate. Am about to buy a second jug. I occasionally used a little for sauces.
Note, compared to xanthin gum, you use vastly more, and it's not gummy/slimy.