Agar is a gelling agent of natural origin extracted from red algae (Gelidium, Gracilaria species).  It has been used in Japan since the 16th century to make certain traditional pastries such as yokan. It makes it possible to produce firm gels from all types of aqueous liquids.  Properties: gelling agent. Recommended dosage: 0.5 - 2%. Recommended use: disperse Agar in the cold liquid preparation. You can facilitate dispersion with the pre-mixed Agar and a part of powdered sugar from the recipe. Bring this preparation to a boil and boil it for at least 1 minute to ensure optimum hydration and homogeneous gelation. Pour the hot preparation into the mould and cool quickly for a fast and homogeneous gel setting. Typical applications: fruit paste, marmalade, fruit inserts and fillings for baked pastries. Comments/Limitations: Agar is a material sensitive to hydrolysis. Prolonged heating absorption during cooling. In these cases, you can try to reduce the phenomenon by reducing the acidity of the preparation using Sodium CI or simply increase the dosage of Agar.Agar is not compatible with alcohol-based preparations. Gels produced with Agar are not freeze resistant but are more or less cooking resistant. It can therefore easily be used for fruit inserts and fillings in pastry products (cake, financier etc.) but is not recommended for frozen/deep frozen dessert.

Ascorbix is an ascorbic acid concentrate with a completely neutral taste.  This acidifier and antioxidant are found naturally in citrus fruits. Properties: acidifying, antioxidant. Recommended dosage: depending on the recipe (0.05 - 0.5%) Recommendations for use: dissolve Ascorbix in cold water or sprinkle directly on fruits or vegetables. Typical applications: preservation of fruit or vegetables sensitive to oxidation, improving dough-kneading in bakeries.

Citrix is a citric acid concentrate with a neutral taste.  This acidifier is found naturally in lemons.  Properties: acidifying. Recommended dosage: depending on the recipe (0.1-1%). Recommendations for use: dissolve Citrix in cold water. Typical applications: acidification of recipes based on pectins (Pectin Y, Pectin NHX, Pectin CA) or Alginat, modulation of the balance of flavours. Comment/Limitations: for use as an acidifier of pectin preparations (Pectin Y, Pectin NHX, Pectin CA), it is recommended to make a concentrated solution with 50% Citrix. This concentrated solution can replace lemon juice in recipes when the lemon flavours are not desired.

Thickening Agent. A thickener that stays stable even after freezing.  Used cold to keep ingredients intact. Ideal for making no-cook creamy fruit preserves (with real fruit pieces). Thickener composed of potato starch.  For optimal use, mix the product with cold liquid. Suitable for use with all liquids, it is heat-resistant and is freezable. You can use this product to make various cold creams without adding eggs or milk products.  Dose: 40-80 g/kgFreezability: FreezableThermo-reversibility: IrreversibleOrigin: SyntheticBase type: All liquidsPreparation: Cold

Gelling agent in cooking for sweet or savory preparation like cream or sauce.  Odors-taste: none. Aspect: powder. Color: white. Storage: Store away from moisture and odorous products, between 16 deg and 20 deg, in its original packaging.

Dextrose is a simple sugar made from starch produced by hydrolysis, drying and sieving. It is one of the two components of beet or cane sucrose. It has a slightly lower sweetening power than sucrose.  Due to its molecular size, it can mobilize water more efficiently than sucrose during Frozen storage and thus limit crystallization to preserve a supple and pleasant texture in the mouth.  Properties: sweetener, water mobilizer. Recommended for use: same application as powdered sugar. Typical applications: sorbets, creams and iced desserts.

Glucose P is a very versatile ingredient.  Used as a sweetener it will improve the flavour, texture and stability of many foods. It will also improve the shelf life of baked goods.  It has a moderate sweet taste (70% as sweet as sugar) and can be used in a variety of baking products including cakes, desserts, confectionery, preserves and jam making.      - Used in jams and fruit preparations, it will improve the taste of the fruit and its stability.      - Used in ice cream, it will prevent the formation of crystals (it has a lower freezing point than sugar) and it will ensure a glossy, smooth consistency.      - Add to icing to ensure a glossy, smooth consistency. It will mix easily with various food ingredients and can be diluted by mixing in water.      - If you are replacing glucose syrup for glucose powder, use 75g of glucose powder instead of 100g of glucose syrup.  How to use: As required. If using in conjunction with sugar, add the powder at the same time as you add the sugar in accordance with your recipe.

Icremium is a stabilizing system dedicated to the optimization of ice-creams quality all along their shelf-life.  Its composition is based on a combination of selected emulsifying and texturizing ingredients enabling the stabilization of the water by limiting the formation of big crystals, improving the overrun, modulating the melting point, improving the distribution of fat, and optimizing the texture.  Properties: stabilizer, emulsifier, and thickener. Recommended dosage: 0,4-0,7%. Recommendations for use: blend ICREMIUM with the other powdered ingredients or incorporate it directly in the liquid phase around 30-40°C. Then, blend it with the remaining ingredients of the recipe and pasteurize to ensure complete dissolution of the stabilizer. Allow to cool down and process in the ice cream maker. Typical applications: ice cream, Chantilly. Comment/Limitations: the dosage should be adjusted to the fat content of the recipe. For example, it is recommended to use 0,4% of the stabilizing system if the fat content is above 10% and to increase the dosage if the fat content is lower.

Isomalt is a type of sugar alcohol extracted from sugar and is only 2 calories per gram. It is odourless and very soluble.  A great advantage of Isomalt is it absorbs no moisture at a temperature of 25 degrees and relative humidity of 85%. Hygroscopicity is lower than other sugar alcohols and sugar itself which makes Isomalt products very stable when stored. It has a high heat resistance and will not melt until it reaches 145 degrees. Its chemical structure is not altered at normal cooking temperatures.  Products made with Isomalt develop their full flavour enabling the user to make high boiled products with delicate flavours and aromas. Unlike other sugar alcohols, Isomalt has no undesired cooling effect and can be used with any flavour. It is less sweet than sugar, with a sweetening power of approx. 60%, with no compromise to the natural flavour of sugar.  Products made with Isomalt have the same texture and appearance as those made with sugar. High heat resistance, no caramelisation. High resistance to humidity.Improves stability of products when stored.

Malto (MALTODEXTRIN) is a carbohydrate derived from starch produced by hydrolysis, drying and sieving.  It has a very low sweetening power compared to beet or cane sucrose and also has a lower sensitivity to colouring during cooking.Properties: Filling agent, sweetener.Recommended for use: same application as powdered sugar. Typical applications: mixing spices, flavour carrier, pre-dilution of colours or flavours.

Malto Dry - Maltosec (TAPIOCA MALTODEXTRIN) is a carbohydrate derived from tapioca.  It is produced by hydrolysis of the starch and drying. Compared to Malto, its botanical origin its specific drying process give it a very low density and a very high oil absorption capacity.  It has a very low sweetening capacity compared to beet or cane sucrose and also a lower sensitivity to colouring during cooking.  Properties: filler, oil absorption, stabilizer.Recommendations for use: same application as powdered sugar. Typical applications: processing of sauce bases or to infuse oil into powder, limiting the splitting of a dry fruit paste.

Pectin NHX is a gelling agent extracted from citrus fruit peel and then chemically transformed to provide it with special properties.  It is a pectin for toppings and mirror glazes, whether fruit, chocolate or neutral with low sugar content.  Properties: gelling agent. Recommended dosage: 0.8 - 2%. Recommendations for use: it is advisable to mix Pectin NHX with powdered sugar before adding the liquid part of the recipe to facilitate dispersion and avoid the formation of lumps. Bring the mixture to the boil, stirring regularly to ensure complete dissolution and hydration. Cook until a minimum Brix degree of 40 (for fruit topping) to 60 (for neutral topping). Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.8. Pour the topping over the dessert or creation to be covered and leave to cool so that the gel forms. Typical uses include fruit pulp-based topping for pastries, neutral topping without fruit and/or with low sugar content, mirror glazes, gelatinized creamy chocolate preparations.Comment/Limitations: the more acidic the base preparation, especially in the case of fruit toppings, the more the quantity of Citrix solution added should be limited and the dosage of NHX Pectin should be increased. In the case of neutral toppings, the amount of Citrix solution to be added will be higher. This pectin is sensitive to the presence of calcium. In most cases, the residual calcium content of the ingredients in the preparation is sufficient for interaction without the need for addition.