Thicken or thin your recipes with our range of thinning and gelling agents. From classic gelatine to versatile UltraTex, you can control the viscosity of your creations with ease, allowing for quick and consistent production, no matter the application.
Tartaric acid allows you to convert sucrose to invert sugar, making it more pliable and easier to work with, whilst absorbing moisture to extend shelf life and keep soft centres soft. Pectin, like gelatine, is used in paté de fruit and recipes that call for a set, gelatinous texture, such as Panna Cotta, cheesecake or trifle.
Our gelatine range includes both powdered and leaf gelatines, giving you the flexibility to create delicious and elegant desserts without compromising on quality or time.
Not quite what you were looking for? Take a look at our Guide to Sugars and Gelling Agents for more information on the products we stock, or chat to one of our team who’ll be more than happy to help you find exactly what you need.
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