The texturizing ingredients category brings together all the products you need to control the texture, structure and stability of your sweet or savory preparations. It is aimed at pastry chefs, confectioners, bakers, ice-cream makers and other culinary enthusiasts seeking precise, reproducible and technically accomplished results.

Here you’ll find a selection of gelling agents, thickeners, technical sugars and food acids, each playing a key role in the texture and final hold of your recipes. These ingredients can be used to solidify a mousse, gel an insert, thicken a sauce, prevent sugar crystallization or adjust the acidity of a fruity preparation.

Among gelling agents, agar-agar, gelatin and pectin are essential for making jellies, jams, fruit jellies and desserts. Thickeners such as xanthan gum are used to give body to preparations, without altering their taste.

Technical sugars such as glucose, trimoline (invert sugar) or dextrose are widely used in confectionery, ice cream and modern pastry-making for their ability to improve texture, suppleness or preservation.

Finally, food acids such as citric or tartaric acid play an important role in pH adjustment, recipe stability and aromatic intensity, particularly in fruity preparations.

Used with precision, these texturizing ingredients are true tools in the service of creativity and technical rigor. Discover our complete selection to enhance your creations with mastery and consistency.