Sugars and Gelling Agents

These are usually added to another mass in order to change the characteristics or behaviour of the mass in some way. Sorbitol, invert sugar, glucose syrup and panela powder are all sugars which work as moisture stabilisers, thickeners or sweeteners. Isomalt is a sugar alcohol, widely used in sugar sculpture. Tartaric acid, like citric acid, will convert sucrose to invert sugar. Ultratex is a thickener agent for use in both hot and cold applications and gelatine and pectin are gelling agents and stabilisers. For more information on sugars and gelling agents and how to use them, take a look at our guide.

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Sorbitol

Sorbitol 70% Liquid (LGK)

Non-Crystallising, EP/BP/USP/E420(ii)

SCA102

Sorbitol is a sugar alcohol which has been extracted from fruit. With a low calorific value, sorbitol is used to extend...

In-stock: 50

£76.74 25kg drum

Sorbitol

Sorbitol 70% Liquid (LGK)

Non-Crystallising, EP/BP/USP/E420(ii)

SCA103P

Sorbitol is a sugar alcohol which has been extracted from fruit. With a low calorific value, sorbitol is used to extend...

In-stock: 6

£20.29 6kg pack

Sorbitol

Sorbitol 70% Liquid (LGK)

Non-Crystallising, EP/BP/USP/E420(ii)

SCA104P

Sorbitol is a sugar alcohol which has been extracted from fruit. With a low calorific value, sorbitol is used to extend...

In-stock: 7

£5.09 1.3kg pack

Invert Sugar and Invertin

Invertin Humectant

SCA106

Invertase is an enzyme which gradually converts sucrose into invert sugar (equal parts of glucose and fructose) - a form...

In-stock: 1

£48.85 1l bottle

Invert Sugar and Invertin

Invert Sugar; Paste Form

SCA107

Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...

In-stock: 121

£9.44 7kg pail

Glucose Syrup

Belgosuc Confectionery; Firm Glucose Syrup

with 38 Dextrose Equivalent

SCA118

Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...

In-stock: 54

£18.38 15kg tub

Glucose Syrup

Belgosuc Confectionery; Firm Glucose Syrup

with 38 Dextrose Equivalent

SCA119

Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...

In-stock: 75

£1.60 1kg tub

Isomalt

Isomalt; 25kg

SCA127

Isomalt is a sugar alcohol. It is non-hygroscopic and does not crystallise as fast as sugar. As a result, it is widely u...

Out of stock: To Order Only

£223.99 25kg bag

Isomalt

Isomalt; 5kg

SCA128

Isomalt is a sugar alcohol. It is non-hygroscopic and does not crystallise as fast as sugar. As a result, it is widely u...

In-stock: 6

£52.04 5kg bag

Isomalt

Isomalt; 1kg

SCA129

Isomalt is a sugar alcohol. It is non-hygroscopic and does not crystallise as fast as sugar. As a result, it is widely u...

In-stock: 9

£11.29 1kg bag

Tartaric Acid

Tartaric Acid; 500g

SCA134

Will convert sucrose to invert sugar which makes your sugar more pliable and easier to work with. A white, almost crysta...

In-stock: 4

£15.00 500g

Ultratex

Ultratex; 800g

SCA136A

In-stock: 2

£16.15 800g

Gelatin and Pectin

Pectin; 200g

SCA132

Pectin is a gelling agent and stabiliser used to give food a gelatinous texture. In confectionery, pectin or gelatine ar...

In-stock: 1

£11.53 200g

Gelatin and Pectin

Leaf Gelatine

Gold gelatine; Jelly strength 185-230g Bloom

SCA140

Leaf gelatine tends to be favoured by professionals as it gives a smoother, clearer consistency than powdered gelatine....

In-stock: 3

£33.75 1kg box

Gelatin and Pectin

Powdered Gelatine

SCA145

Powdered gelatine is widely used in recipes. However if you are creating something for which appearance is very importan...

Out of stock - Due in: 15th Oct

£53.10 3kg box