01273 777 002

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Sugars and Gelling Agents

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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 that 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.

Talk to our friendly team of chocolatiers

With over 30 years in the industry we can help you get the best machines or equipment, ingredients, chocolate moulds and packaging for your needs.

01273 777 002

Trading since 1988, prior to which our founder Malcolm Avison was running a full time production facility in Brighton supplying stores such as Waitrose, Army and Navy and even The Houses of Parliament.

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  • Vantage House, Unit 42 Henfield Business Park, Shoreham Road, Henfield, West Sussex, BN5 9SL
  • 01273 777 002
  • [email protected]
  • VAT: GB 508674918

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