The food gelling agents sub-category groups together essential ingredients for structuring, stabilizing or giving hold to your preparations in pastry, confectionery, ice cream or creative cooking. These gelling agents can transform a liquid preparation into a firm, supple or melting texture, depending on the dosage and type of ingredient used.

Among plant-based gelling agents, agar-agar is one of the most versatile. Obtained from red seaweed, it forms firm, translucent, heat-reversible gels. It is particularly appreciated in fruit inserts, jellies, low-fat jams and desserts.

Another must-have is pectin, ideal for jams, toppings and fruit jellies. It is often used in combination with an acidifier (such as citric acid) to activate its gelling power. Different variants exist, depending on the desired application: NH pectin, yellow pectin, quick pectin, etc.

Gelatin, of animal origin, is still widely used for its supple, melt-in-the-mouth texture. It is ideal for mousses, bavarois, cream desserts and sweet jellies. Available in sheet or powder form, it offers gentler gelling than agar-agar.

These gelling agents are technical tools at the service of creativity: they enable you to play with textures, control the consistency of preparations, and optimize presentation. Their use requires precision and respect for dosages, but offers great freedom in the creation of modern or traditional textures.

Explore our selection of gelling agents and master every detail of your recipes, from glossy toppings to perfectly set inserts.