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Collection: Thickeners and Gelling Agents

Thickeners and gelling agents are fundamental ingredients in cooking that allow you to modify the consistency and texture of foods.

Thickeners increase the density of liquids and preparations, creating richer sauces, velvety creams, and stable emulsions. Gelling agents transform liquids into gels, allowing you to create puddings, jellies, aspics, and preparations with a solid yet soft consistency.

These ingredients are essential for:

Stabilizing emulsions and sauces
Creating innovative textures in the kitchen
Making desserts and sweet treats with perfect consistency
Preparing molecular gastronomy dishes
Improving the presentation and consistency of dishes

Ideal for both professional chefs and enthusiasts of creative cooking who want to experiment with new consistencies and textures.

GUIDE TO CHOOSING

Not all thickeners do the same thing.

Viscosity, gelation, elasticity, and stability depend on the chosen ingredient and the process. Start from the result you want to achieve.

TO KNOW

Temperature, pH, presence of salts, sugars, and other hydrocolloids can significantly alter the behavior of a thickener or gelling agent.

CHOOSE BY FUNCTION

What result do you want to achieve?

Use these guidelines as initial orientation and then further explore the technical data sheet of the individual product.

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COLD

Cold thickening

Increases viscosity and body without necessarily creating a gel-like structure.

PRODUCTS TO EVALUATE Xanthan, Guar

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GEL

Create a gel

To give a defined structure to gelatins, inserts, glazes, and technical preparations.

PRODUCTS TO EVALUATE Agar Agar, Gelatin, Pectin

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ELASTIC

Obtain an elastic gel

When a soft and flexible structure is needed instead of a fragile gel.

PRODUCTS TO EVALUATE Iota Carrageenan

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RIGID

Achieve a firmer gel.

For preparations that require a clean cut, shape, and greater resistance.

PRODUCTS TO EVALUATE Agar Agar

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STABILITY

Stabilize ice cream and sorbets

To control water, crystallization, and structure during storage and service.

PRODUCTS TO EVALUATE Carob, Guar, Tara, Neutrals

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TEXTURE

Improve body and texture

To build creaminess, viscosity, or a fuller mouthfeel.

PRODUCTS TO EVALUATE Carob, Tara, CMC, Xanthan

QUICK COMPARISON

The differences in a few seconds.

A simplified overview of the main ingredients in the category.

Ingredient	Function	Process	Result	Ideal for
Xanthan Gum	Thickener	Cold / hot	Viscous, pseudoplastic	Sauces, creams, suspensions
Guar Gum	Thickener	Cold	Soft and creamy	Ice cream, sauces, bakery
Carob Bean Flour	Thickener / stabilizer	Preferably warm	Body and creaminess	Ice cream and dessert
Iota Carrageenan	Gelling agent	Thermal activation	Elastic gel	Soft gels and dairy systems
Agar Agar	Gelling agent	Hot	Firm and fragile gel	Gelatins, glazes, inserts
Gelatin	Gelling agent	Hydration + heat	Soft and melting gel	Mousse, jelly, pastry