Pectins, gelatin, agar, xanthan, emulsifiers and ice cream stabilizers for pastry, gelato and modernist cuisine.

Showing 1–12 of 20 results

Show sidebar
Show 9 12 18 24
Placeholder
Compare

Gelita Gold Gelatin Sheets (200 Bloom)

Price range: $9.00 through $123.75

Gold-grade leaf gelatin with consistent setting strength for clear, clean-tasting results.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Gelita Silver Gelatin Powder (175 Bloom)

Price range: $11.75 through $37.25

A medium-strength bovine gelatin powder for mousses, jellies and glazes.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Agar Agar

,
Price range: $24.00 through $129.00

A plant-based gelling agent from seaweed that sets firm and stays stable at warm temperatures.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Blanc Gallia Egg White Powder

,
Price range: $17.75 through $119.00

Dried egg white powder that strengthens meringues and macaron batter for stable, glossy results.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Chicory Inulin

,
Price range: $15.25 through $56.00

A natural chicory root fibre for texture, creaminess and sugar reduction.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Citrus Fibre

,
Price range: $16.75 through $113.50

A natural texturizer from citrus peel that thickens, stabilises emulsions and retains water.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Fish Gelatin Powder (200 Bloom)

Price range: $22.25 through $137.50

A 200 Bloom fish gelatin, halal-friendly and suitable for pescatarian menus.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Gelatin Powder (200 Bloom)

Price range: $17.25 through $64.00

High-strength powdered gelatin for mousses, glazes and set creams. Porcine origin.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Hot Potato Protein (Egg White Substitute)

,
Price range: $21.00 through $227.00

A plant-based potato protein that whips like egg white for vegan meringues, macarons and mousses.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Soy Lecithin Powder

,
Price range: $15.50 through $71.50

A natural emulsifier that stabilises sauces and creates light, long-lasting airs and foams.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Stab 2000 Ice Cream Stabilizer

,
Price range: $24.00 through $981.00

A complete stabilizer and emulsifier blend for smooth, creamy ice cream and gelato.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view
Placeholder
Compare

Louis François Super Neutrose Sorbet Stabilizer

,
Price range: $22.50 through $918.00

A stabilizer made for fruit sorbets, giving a smooth, crystal-free texture and better scoopability.

Select options This product has multiple variants. The options may be chosen on the product page
Quick view