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.
COLD
Cold thickening
Increases viscosity and body without necessarily creating a gel-like structure.
PRODUCTS TO EVALUATE
Xanthan, Guar
GEL
Create a gel
To give a defined structure to gelatins, inserts, glazes, and technical preparations.
PRODUCTS TO EVALUATE
Agar Agar, Gelatin, Pectin
ELASTIC
Obtain an elastic gel
When a soft and flexible structure is needed instead of a fragile gel.
PRODUCTS TO EVALUATE
Iota Carrageenan
RIGID
Achieve a firmer gel.
For preparations that require a clean cut, shape, and greater resistance.
PRODUCTS TO EVALUATE
Agar Agar
STABILITY
Stabilize ice cream and sorbets
To control water, crystallization, and structure during storage and service.
PRODUCTS TO EVALUATE
Carob, Guar, Tara, Neutrals
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 |
The actual performance depends on formulation, concentration, and process. Always consult the product information before use.
TECHNICAL SUPPORT
Don't know which one to choose?
Tell us the recipe, the process, and the result you want to achieve. We can help you identify the most suitable ingredient.
