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Thinning and gelling agents let you control the thickness of a recipe, from a fluid mix to a smooth gel or a firmly set dessert. They give quick, consistent results in production, whether you are setting a panna cotta, a pate de fruits or a fruit jelly.
Which Gelling Agent Should I Use?
Slow set pectin is for pate de fruits, jellies, jams and other fruit-based recipes that need a set, gelatinous texture. Gelatine comes in leaf and powdered form for elegant desserts such as panna cotta. Ultratex adjusts viscosity, so you can thicken a recipe quickly and consistently. Take a look at our Guide to Sugars and Gelling Agents for more.
What Does Tartaric Acid Do?
Tartaric acid converts sucrose into invert sugar, which makes a mass more pliable and easier to work with. The invert sugar absorbs moisture, helping to extend shelf life and keep soft centres soft. Our Beginner's Guide to Pectin covers pectin in more detail.
