Gelling agent
There are 21 products.
Whether it's an airy mousse, a bavarois that slices cleanly, a glossy fruit mirror or pâtes de fruits – the right gelling agent determines the texture. In our range you'll find gelatine powder with 150 and 200 Bloom, beef and fish gelatine powder, RUF gelatine leaves (12 sheets) and an agar-based gelatine spray that gives fruit and fruit tarts a glossy finish. On top of that there's agar agar, several pectins – NH pectin, yellow pectin, quick-set pectin and pectin E440i – as well as kappa carrageenan and gum arabic.
Which gelling agent for which job?
- Gelatine: the classic for mousses, bavarois, cheesecake and mirror glazes. The higher the Bloom value, the stronger the gelling power. Soak leaves in cold water, squeeze them out and dissolve them in warm, not boiling, liquid; one pack of RUF leaves is enough for about 1 litre.
- Agar agar: a plant-based gelling agent made from seaweed. It has to be brought briefly to the boil, sets as it cools and stays stable when warm – ideal for vegetarian desserts, but not for preparations that go in the freezer.
- Pectin: NH pectin is suited to nappage and fruit glazes, yellow pectin to pâtes de fruits and quick-set pectin to jams and fruit fillings.
- Specialities: kappa carrageenan creates firm, rather brittle gels and stabilises milk-based desserts; gum arabic acts as a binder and is used to glaze dragées and sugar decorations; the gelatine spray protects fruit from drying out and adds shine – no brush needed.
Frequently asked questions about gelling agents
Can I replace gelatine with agar agar?
Yes, but not one for one. Agar agar sets much more firmly and has to be boiled. Follow the dosage on the pack and, for new recipes, do a small test in the fridge first.
Why won't my mousse with fresh fruit set?
Fresh pineapple, kiwi, papaya or figs contain enzymes that break down gelatine. Heat the fruit or purée briefly beforehand, or use agar agar, pectin or kappa carrageenan, which these enzymes don't affect.
Fruit purées, flavourings and other ingredients for your desserts are waiting in our Dessert ingredient category. Basic recipes for creams and fillings are on our blog: Basic recipes.