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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 is used in paté de fruits and other fruit-based recipes that call for a set, gelatinous texture, such as jellies and jams. Read our Beginner's Guide to Pectin to find everything you need to know about this 100% natural additive. Our gelatine range includes both powdered and gold leaf gelatines, giving you the flexibility to create delicious and elegant desserts, like Panna Cotta, 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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