Food gelling agents are used in baking and are nowadays found either of vegetable or animal origin and, used to thicken jellies or desserts. Discover our selection of gelling agents to make your sweet or savoury recipes.
How to use gelatine?
Gelatine is probably the most common gelling agent. Very easy to work with, it is often used to make mousses, desserts and frostings. This substance has the advantage of creating volume without having to add material and therefore limits calories. You can find it in powder or sheets. This gelling agent of animal origin allows a good conservation and flexibility to your dishes. Remember that you will need to hydrate it in cold water first before adding it to your hot liquid.
How to use pectin?
This gelling agent of plant origin needs an acidic environment to render its full potential which is why pectin is mostly used for fruit-based desserts, pies, jams or marmalades. To work with it, you mix it with sugar before incorporating it into your preparation. We recommend adding a little bit of lemon juice to your preparation to activate pectin gelling process.
How to use agar-agar
Agar-agar is a natural gelling agent that is obtained from an Asian red algae. This powerful gelling agent can be used in small quantities. Its advantage - it is gluten and starch free, which is ideal for people with food allergies. You can use this vegetable gelling agent in your jellies, toppings, glazes, coulis and even in sauces. We recommend that you mix it with sugar to help it dissolve and then add it to a cold liquid.