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A Guide to Sugars and Gelling Agents

Posted: 30 Oct 2026

A Guide to Sugars and Gelling Agents

There are an array of sugars and gelling agents available, all with their own unique characteristics and functions. If you’re new to using additives in your products it can be tricky to know which ones to use and for what purpose. Worry not! Many of these are in our range, and they’ll help to keep centres soft, extend shelf life and thicken hot and cold ingredients. We’ve put together a quick guide for you to describe the function of each sugar and gelling agent, and how it can be used in your chocolate and confectionery products.

Sugars

Description Code Function Composition
Sorbitol Liquid: SCA102 / SCA103P
Powder: SCA109 / SCA109A		 A sugar alcohol with a low calorific value, used to extend shelf life and to create a smoother texture. It can take the place of part of the sucrose or glucose in many confectionery products, and it stops crystallisation, so ganaches, crèmes, caramels and fondants stay smooth. Assists with good flavour distribution and doesn’t mask flavours. The 70% liquid is particularly helpful in liqueur centres because of its low viscosity compared to sugar or glucose solutions of similar concentration. Excessive consumption may have a laxative effect. Colourless and odourless. The liquid is a 70% syrup made from starch, and the powder is a white powder made from corn.
Invert Sugar SCA107 Used to hold in moisture (it is hygroscopic and draws in moisture from the surrounding environment), and it causes substances to crystallise less easily. Increases overall shelf life. Helps to keep soft cookies soft and chewy. In paste form. A crystallised invert sugar syrup made from sugar beet: a mixture of fructose (around 47%) and glucose (around 50%).
Invertin Humectant Not currently stocked Invertase is an enzyme which gradually converts sucrose into invert sugar (equal parts of glucose and fructose), a form of sugar which does not readily crystallise and is also hygroscopic. It also tends to impart this property to its environment. Its active component is the enzyme Beta-Fructosidase (derived from yeast cells) carried in Glycerol, and its enzymic activity is always constant. In storage, its container must be kept sealed and it should be kept cool (or preferably refrigerated), where its shelf-life will be at least 12 months. A sweetish, nearly clear, light yellow, viscous liquid with a slightly yeasty smell.
Glucose (DE38) SCA118 / SCA119 Generally used in addition to sugar, glucose prevents the recrystallisation of sugar and improves the stability of the product. Can be used to stiffen the consistency of ganache and in boiled sugar confectionery. Can also be used in the making of ice cream and gelato to control ice crystal growth. A viscous syrup made from wheat starch. Colourless and flavourless.
Glucose (DE60) SCA120 / SCA120P Does the same jobs as DE38 glucose, preventing crystallisation in caramels, gummies, boiled sweets and ice cream, and adding structure to ganache. DE (dextrose equivalent) tells you how far the starch has been broken down. The higher the number, the sweeter and more fluid the syrup. A viscous syrup made from wheat starch. Colourless and neutral in flavour.
Glucose-Fructose Syrup SGC1012 A liquid sweetener for desserts and sorbets, and for sweetening cocktails. A syrup of glucose and fructose from Colac, in a 1kg squeeze bottle with an anti-drip cap. Suitable for vegetarians and vegans.
Dextrose SCA108 / SCA108A A powdered sugar that adds sweetness without adding water, which makes it useful for extending the shelf life of bonbon and truffle centres. Less sweet than sucrose, it reduces crystallisation and gives ganache, fondant and caramel fillings a smooth, creamy texture. Dextrose monohydrate, made from starch. A fine white powder.
Isomalt Not currently stocked A sugar alcohol. Non-hygroscopic and does not crystallise as fast as sugar. Widely used in sugar sculpture and in sugar-free confectionery. An odourless white crystalline powder.

Gelling and Thinning Agents

Description Code Function Composition
Pectin SCA132 Used to give food a gelatinous texture. In confectionery, pectin or gelatine are essential ingredients in products such as fruit jellies to make them cuttable. Our pectin is slow set, so at pâte de fruits dosage you still have time to work and shape the mix. Read our Beginner’s Guide to Pectin for more on this natural additive. A white crystalline powder, made from pectin (E440(i)) and dextrose.
Tartaric Acid SCA134 Will convert sucrose to invert sugar, which makes your sugar more pliable and easier to work with. A white, almost crystalline powder, soluble in water and alcohol.
Ultratex SCA136A A thickening agent for use in both hot and cold applications. A high performance starch that disperses quickly and easily when added to liquid without lumping. Use it to thicken sauces, make wafer thin tuiles or perfectly fluid gels. Does not affect flavour. Fine white, creamy powder. Modified maize starch (E1442), gluten free.
Leaf Gelatine SCA142 Used in making marshmallows, jellies, terrines and mousses to thicken and increase gelatinous texture. Gives a smoother, clearer finish than powdered gelatine. Four leaves are roughly equal to three teaspoons of powdered gelatine. Clear, in sheet form. Gold strength (185-230 Bloom), made from pork gelatine, so it isn’t suitable for vegetarians or for halal or kosher diets.
Powdered Gelatine SCA150 / SCA152 Used in making marshmallows, jellies, terrines and mousses to thicken and increase gelatinous texture. Powder is the precision choice: weigh it to the gram instead of counting leaves. If appearance is important, leaf gelatine will give a smoother, clearer finish. A fine powder. 200 Bloom beef (bovine) gelatine, so it isn’t suitable for vegetarians or for halal or kosher diets.
Mycryo (Beurre de Cacao) SCC1412A 100% powdered cocoa butter. Add 2% Mycryo to your chocolate once it has reached the right temperature, mix well, and your chocolate should be perfectly crystallised. Can also be used as a substitute for gelatine in pastries and desserts. Seals natural juices and aromas into meat, fish and vegetables without adding fat or flavour. Just sprinkle over before cooking. Resists frying temperatures better than butter or oils and doesn’t burn. Cocoa butter in powdered form.

The above information is given in good faith, and in the light of current knowledge, but without obligation or responsibility on our part. Producers are recommended to carry out their own tests and assure conformity with any regulations etc. that may be relevant from time to time.