Add thickeners to liquids to produce a lovely, translucent viscous texture and creamy mouth feel. Easy to use and versatile, xanthan gum thickens hot or cold and is stable in alkaline, salty or acidic liquids. It's used to make foam sauces that hold long-lasting bubbles and for spherification. Turn olive oil into butter using mono & diglyceride acids to emulsify liquid and fat. For the creamiest texture, quick thickening and no lumps, use Ultra-Tex and turn fruit juices into gorgeous jelly-like sauces for desserts.