Ultra Tex 3 vs. Ultra Sperse 3

[Anonymous Modernist 602]

Preparing for thanksgiving, I see that MC's gravy recipe relies on Ultra Sperse. I don't have that (and am having difficulty locating), but I do have Ultra Tex 3. Anyone know the difference between these products? Is Ultra-Tex and acceptable substitute?

[Anonymous Modernist 310]

According to the manufacturer

"National Starch recommends Ultra-Tex 3 where a very smooth and creamy, glossy texture is required. Ultra-Sperse 3 offers the same textural and taste benefits, combined with the additional benefit of exceptionally easy dispersion for instant applications without lumping."

http://www.thefreelibrary.com/Ultra+creamy+dairy+desserts.-a0110918012

Tell us how it works out

[Judy Wilson]

I asked the team about this on behalf of a friend who is making this for Thanksgiving, and they say that using Wondra flour is a good substitute in this recipe.

[Anonymous Modernist 602]

I tried Ultra Tex 3 and it did not work particularly well. Was very nice at low temperature, but when I heated to higher temperature for service, sauce thinned dramatically. Also (unrelated to thickeners), the recipe calls for way too much sage, IMO. Sage overwhelmed the sauce.

National Starch Company sent a free sample of Ultra-Sperse, and I look forward to trying that. Terra Spice also sells Ultra-Sperse, fyi.