Sugars & 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)
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: 41
Sorbitol
Sorbitol 70% Liquid (LGK)
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: 4
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: 114
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: 72
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: 187
Keylink
Pectin; 200g
SCA132
MSK's Slow-Set Pectin is the perfect pectin for making pâte de fruits. It's a yellow pectin (pectin jaune)...
In-stock: 11
Keylink
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: 3
Keylink
Ultratex; 800g
SCA136A
Ultratex is a thickening agent for use in both hot and cold applications. It is fantastically practical, multi-functiona...
In-stock: 6
SOC CHEF
Leaf Gelatine
Gold gelatine; Jelly strength 185-230g Bloom
SCA142
Leaf gelatine tends to be favoured by professionals as it gives a smoother, clearer consistency than powdered gelatine....
In-stock: 49
Kessko
Powdered Gelatine
SCA145
Powdered gelatine is widely used in recipes. However if you are creating something for which appearance is very importan...
In-stock: 7
Colac
Colac Glucose-Fructose Syrup
SGC1012
Colac glucose-fructose syrup can be used to make numerous desserts and sorbets, or as a sweetener in your cocktails. It...
In-stock: 43