To set
12 products
All products
for gelling
To gel(12)
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).
Textures
For pastry chefs
It is effective when the recipe has a dry extract of minimum 35% and can be used between 0,3 and 0,5% depending on the desired texture.
It reacts to calcium (thick texture) and acidity (gelled texture).
Often used in fruit preparations, it is also very effective in dairy preparations.
Pectin 325NH95
325NH95 pectin is an ideal thickening and gelling agent for low-sugar fruit preparations.It is effective when the recipe has a dry extract of minimum 35% and can be used between 0,3 and 0,5% depending on the desired texture.
It reacts to calcium (thick texture) and acidity (gelled texture).
Often used in fruit preparations, it is also very effective in dairy preparations.
Textures
For pastry chefs 
