Sugars and gelling agents 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. 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.
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 glucose syrup, invert sugar, sorbitol, isomalt, gelatine and pectin.
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.
