gelling agents
emulsifying agent
sugar alternatives
gelling agents
emulsifying agent
sugar alternatives

Texture Stabilizers

Our range of essential texturing and gelling agents will help you to get the perfect stability for your creations, be it baked cakes and petit fours or cold desserts

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Rs. 700.00
Potato protein powder used as an alternative to eggs for vegetarian macarons, meringues, gastronomic foams. Net weight: 50gm Usage: Can be used in hot and cold applications. Substitute of albumin for vegans and allergic to...
Rs. 450.00
Egg white protein powder that is pastuerised and used to increase the protein strenght in fresh meringues and italian meringues for better aeration, whipping volume and stability. Net weight: 50gm Usage: Blend cold into a...
Rs. 200.00
Xanthan Gum is a plant based thickener. Used for creating consistency in sauces, compotes, gastronomic foams and vegan meringues. Net weight: 50gm Usage: Add and Dissolve in hot or cold purees or water. Mix with...
Rs. 400.00
Derived sugar free polyyol alternative sugar used to increase shelf life in confectioneries and chocolates. Net weight: 200gm Usage: Can be substituted in a 1: 1 ratio without changing the physical characteristics of the final...
Rs. 200.00
Transparent shiney glaze used to coat fresh fruits on cakes and tarts, also used to make mirror glazes for french entremet cakes and desserts Net weight: 250gm Usage: Heat the neutral glaze to a gentle...
Rs. 150.00
Sugar syrup made with citric acid used for elasticity, emulsifications in ganaches, fruit jellies, praline paste and increasing shelf life of chocolate bonbons and pralines Net weight: 200gm Usage: Add to improve emulsification and moistness...
Rs. 150.00
This Glucose Syrup is a warm treat of molasses made with a blend of Indian cacao and organic black jaggery Net weight: 200gm How to use: Add to improve elasticity and shine of chocolate mousses, ganache...
Rs. 400.00
Derived natural alternative sugar used to increase shelf life in confectioneries and chocolates. Net weight: 100gm How to use: Substitute 5-6% of the weight of the sugar by adding glucose powder to improve shelf life...
Rs. 150.00
Derived natural alternative sugar used to increase shelf life in confectioneries and chocolates. Net weight: 100gm How to use: Substitute 10-12% of the weight of the sugar by adding dextrose powder to improve shelf life...
Rs. 100.00
Sorbitol Powder is a derived natural alternative sugar used to increase shelf life in confectioneries and chocolates. Net weight: 100gm Usage: Substitute 10-12% of the weight of the sugar by adding sorbitol powder to improve...
Rs. 100.00
Sunflower Lecithin is a stabilising emulsifying agent used as a small percentage in recipes that have high fat and water content and also for creating aeration in gastronomic foams. Net weight: 50gm How to use:...
Fish Gelatin in a leaf format Net weight: 50gms How to use: To be bloomed in 4degC cold water for 20 mins. Squeeze out excess water and add the soaked gelatin to a liquid above...