Excellence for over 100 years

Substitutes and sweeteners

Ranges

A variety of ranges

Textures

Pectins - To gel - To thicken - To emulsify - To foam

Sugars

Technical sugars - Raw sugars - Substitutes and sweeteners - Special sugars

Basics

Flakes, flours and starches - Acids, bases and salts - Milk and eggs

Sensory palette

Color - Harvest - Aromas

Specialties

For Pastry - For Ice cream - For Bakery

Textures

Discover our wide selection of texturizing solutions, essential ingredients for controlling the consistency and stability of your preparations.

All products

Natural gelling agent derived from brown algae

For gelling

Sodium alginate HV

Natural wheat-based thickener

Wheat starch

Corn starch

Native corn starch

Thickener derived from cellulose

CMC

Natural thickener obtained from guar seeds

Galligum Guar

Gelling agent derived from the natural fermentation of a micro-organism

For gelling

Gellan gum

Emulsifier made from fatty acid and sucrose

To emulsify

Sucroester

Gelling agent based on citrus or apple extract

Pectins

Pectin LM

Gelling agent based on citrus or apple extract

Pectins

Pectin Medium Rapid Set

Gelling agent based on citrus or apple extract

Pectins

Pectin Rapid Set

Sugars

Discover our wide selection of sweeteners, designed to meet every need.

All products

Substitutes and sweeteners

Süvy

THE TASTE OF SUGAR WITHOUT THE SUGAR

Sugar obtained from starch, naturally present in fruit

Fructose

Carbohydrate obtained from corn or wheat starch

Maltodextrin DE16

Carbohydrate obtained from manioc starch (also known as tapioca).

Organic tapioca maltodextrin

Substitutes and sweeteners

Glycerine

Polyol from rapeseed or sunflower

Unrefined sugar obtained by crystallizing the sap of coconut flowers

Special sugars

Organic coconut flower sugar

Multi-purpose sugar obtained from corn or wheat starch

Glucose syrup DE25

Powdered sugar obtained from maple sap

Maple sugar

Special unrefined sugar from Mauritius

Dark muscovado sugar

Special unrefined sugar from Mauritius

Light muscovado sugar

Basics

Discover our wide selection of basic products, essential ingredients for your creations.

All products

Natural wheat-based thickener

Wheat starch

Corn starch

Native corn starch

Bicarbonate of soda

Lifting agent

Calcium chloride

Calcium salt

Ammonium bicarbonate

Lifting agent

Calcium lactate

Calcium salt

Lactose and milk protein intake

Milk and egg

Whey

Milk and egg

Skim milk

Skim milk powder

Gallia white

Stabilized hen egg white

Stabilized free-range egg white

White Gallia Plein Air

Sensory palette

Discover our selection of fruit ingredients and flavors, designed to meet every need.

All products

Dehydrated strawberry chunks

Aromas

Vanillin

Mara des Bois strawberry chunks

Dehydrated raspberry chunks

The harvest

Raspberry chunks

The harvest

Chopped basil

Dehydrated chopped basil

The harvest

Chopped mint

Chopped dehydrated mint

Solution for partial substitution of cocoa powder

Gallichoco

Specialties

Discover our wide selection of Louis François specialties, technical and innovative ingredients.

All products

Preparation for hot pastry cream

For Bakers

CremePat Classic

Gluten-free baking powder

Gluten-free Baking Powder

Phosphate-free baking powder

Baking Powder PF

Preserves freshness and softness

Fresh cake

Insulation for pie shells

Impertart

Ready-to-use mixture for meringues

Meringue Mix

Preparation for cold pastry cream

CremePat Froid

Preparation for hot pastry cream

CremePat Chaud

Preparation for hot pastry cream

CremePat Classic