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Gelling agents

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Gelling agents

Gelling agents are used to thicken and stabilize various foods such as jams, jelly, desserts and sweets. Pectin, agar-agar and gelatin are the most common gelling agents.

Top sales

Pectin 325NH95

Louis François

Pectin 325NH95 - 1kg

In stock

€ 57.50

Pectin NH for Coating

Louis François

Pectin NH for Coating - 150g

In stock

€ 19.50

Pectin Rapid Set

Louis François

Pectin Rapid Set - 1kg

In stock

€ 52.90

Extra Slow Set Pectin

Louis François

Extra Slow Set Pectin - 1kg

In stock

€ 54.50

Fruit Pectin X 58

Louis François

Fruit Pectin X 58 - 1kg

In stock

€ 60.91

Louis François

Pectin Medium Rapid Set 150 - 1kg

In stock

€ 54.90

Louis François

Pectin NH for Coating - 1kg

In stock

€ 54.90

Louis François

E401 Sodium Alginate - 1kg

In stock

€ 58.90

Ingredients

Acidifier (6)
Agar agar (2)
Egg whites (3)
Emulsifiers (7)
Filling (8)
Fondant icing & glaze (9)
Food coloring (100)
Gelatin (8)
Gelling agents (12)
Improving agent (1)
Stabilizer (13)
Sugar paste (8)
Sugars & sweeteners (25)
Thickeners (4)
Yeast (6)
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Sodium alginate ( )

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E401 Sodium Alginate

E401 Sodium Alginate

Louis François

Extra Slow Set Pectin

Extra Slow Set Pectin

Louis François

Fruit Pectin X 58

Fruit Pectin X 58

Louis François

Fruit Pectin X 58

Fruit Pectin X 58

Louis François

Pectin 325NH95

Louis François

Pectin 325NH95

Louis François

Pectin Medium Rapid Set 150

Louis François

Pectin NH for Coating

Louis François

Pectin NH for Coating

Louis François

Pectin Rapid Set

Louis François

Yellow Pectin

Louis François

Yellow Pectin

Louis François

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User reviews

4,5 / 5

58 ratings

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Pectin 325NH95 - 1kg - Louis François

I used pectin for some gelé candy. excellent quality product.

valentinascanavacca 1 August 2018 Verified purchase

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