All products <br/><strong>for gelling</strong>
For gelling 8 products

All products
for gelling

For gelling(8)

A gelling agent is a texturizing agent that stabilizes water in a preparation, forming a gel. It can be extracted from animals or plant-based (plant extracts - pectins, alginates, carrageenans, agar-agar).

LFTextures
For pastry chefs

Chantifix

Stabilizer for aerated dairy specialties
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For pastry chefs

Pectin 325NH95

Gelling agent based on citrus or apple extract
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For pastry chefs

Carrageenan Kappa PF

Seaweed extract for firm gels
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For pastry chefs

Carrageenan iota

Seaweed extract for soft gels
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For pastry chefs

Pork gelatin

This odorless fish gelatin has a strength of 200 °Bloom.
It gels, thickens, stabilizes and melts at around 30°C.
It forms a soft, elastic, transparent gel.
The gel does not regain its structure after mixing.
LFTextures
For pastry chefs

Pork gelatin

Gelling and bulking agent extracted from pork
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For pastry chefs

Fish gelatin

Gelling and bulking agent extracted from fish
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For pastry chefs

Bovine gelatin

Bovine gelling and bulking agent extracted from beef
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For pastry chefs

Agar agar

Gelling agent based on seaweed extract

What about other textures?

Pectins

To thicken

To emulsify

To flourish
Recipes

How do you use gelling agents in your creations?

More inspiration