Sugars & Gelling Agents

Sugars and gelling agents such as glucose syrup and sorbitol are known as additives, as they can be added to another mass or product to alter its characteristics or behaviour, such as extending shelf life. Whether you’re hoping to maintain your chocolates’ soft centres, or thicken up a hot or cold ingredient, we have a range of options, including invert sugar, isomalt, gelatine and pectin. Looking for dextrose? Our Confectionery Glucose Syrup has a Dextrose Equivalent (DE) of 38, and is ideal for thickening ganache and various other applications, without impacting the colour of flavour of your creations.

For a more in-depth explanation of the additives we stock and their uses, take a look at our guide to sugars and gelling agents. 

Not quite sure what you’re looking for? Our friendly and helpful team are available to chat about your needs and point you in the right direction.