Ultra Gel and Thick Gel

[ElsieD]

While searching the internet for something, I can across this. Does anyone use it, and if so, for what? The Ultra Gel can be used to thicken hot and cold items without cooking while the Thick Gel can only be used with foods that need to be cooked. It is derived from waxy maize corn, whatever that is. Thanks!

[Kerry Beal]

Sounds like Ultra Gel is like a product called Thick-it that is used in hospital kitchens to thicken liquids for people with swallowing difficulties. It is a precooked cornstarch product so doesn't require heating to 'activate' the thickening. The Thick Gel sounds a little more like regular cornstarch in that it has to be heated to produce thickening. But both are modified in some way chemically so they don't weep like cornstarch would under certain conditions.

I think there are lots of products we use that contain similar modified corn starches - Doctor Oketer Whip-it to make your whipped cream more stable, instant pudding powders, gravy mixes, etc.