Pectin Y is a gelling agent extracted from citrus fruit peel and then transformed to give it special properties. It is a slow setting pectin specifically adapted to the jellifying of media rich in sugars (Brix degree greater than 70) and acid (pH less than 3.5). The gel formed holds well and is not thermo-reversible.  Properties: gelling agent. Recommended dosage: 1 - 2.5%. Recommended use: it is advisable to disperse Pectin Y with powdered sugar before adding the liquid part of the recipe to facilitate dispersion and avoid the formation of lumps. Bring the mixture to a boil, stirring regularly to ensure complete dissolution and hydration. Extend the cooking time until it reaches a minimum Brix degree of 70. Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.5. Immediately pour into the desired container or mould and cool to form a gel. Typical applications include fruit pastes, bake resistant fruit stuffing for pastry and fine bakery products, jams, jelly confectionery. Comment/Limits: the more acidic the fruit puree used to prepare the fruit paste, the more limited the amount of citric acid solution added and possibly the higher the Pectin Y dosage. This pectin can interact with dairy caseins.

Sorbium is a stabilizing system dedicated to the optimization of sorbets quality all along their shelf-life.  Its composition is based on a combination of selected texturisers enabling stabilization of the water by limiting the formation of big crystals, improving the overrun, modulating the melting point and optimizing the texture.  Properties: stabilizer, thickener. Recommended dosage: 0,2 - 0,5%. Recommendations for use: make a first blend of SORBIUM with the other powdered ingredients (for example sucrose or dextrose). Incorporate this first blend into the syrup at 30°C to disperse it in a liquid phase. Blend it then with the fruit 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: sorbets. Comment/Limitations: the dosage should be adjusted to the type of fruit used and the expected texture in mouth. If the dosage is too high, the texture of the sorbet would be too viscous, and it could be detrimental for the aroma perception during tasting.

Emul S is a concentrate of soya lecithin of natural and non-GMO origin.  We have selected this de-oiled reference in powder format for its ease of use. It works well with liquids and quite well with fatty preparations.  Properties: emulsifier, stabilizer.Recommended dosage: 0.3 - 1%. Recommendations for use: blend the powder beforehand with other powdered ingredients in the recipe (sugar, flour etc). Disperse in a cold or hot liquid and heat up to 50°C (60°C maximum) for complete dissolution. Typical applications: improving dough in bakeries and preservation of baked products, stabilizing emulsions, stabilizing sauces, stabilizing emulsified fats in confectionery, caramel type. Comment/Limitations: Soya lecithin has a fatty acid profile very close on average (compared to other botanical origins) to that of sunflower lecithin in the same form (powder, de-oiled), but with a small difference in some respects. This feature may lead to the observation of a slightly different functionality depending on the application.

Xanthan is a thickener produced by the fermentation of beet sugar or glucose syrup derived from starch. This gum has a very high thickening power at low doses, which gives it properties, making it possible to maintain particles in suspension in a liquid.  Xanthan is a highly flexible thickener that allows you to work in low doses in sweet, salty, emulsified, acidic or alcoholic environments.  Properties: thickener, stabilizer. Recommended dosage: 1 - 4%. Recommended use: dissolve Xanthan in cold water with a whisk or mixer. At medium to high dosages, the viscosity of the Xanthan preparation becomes so high that the air bubbles incorporated during application are trapped. It is then possible to use a cooker or vacuum sealer to make them escape. Typical applications include thickening a sauce/coulis/cream, thickening a dressing to keep herbs in suspension, reducing the fat content of semi-liquid preparations while maintaining a smooth and creamy texture. Other applications may consist of thickening a preparation to be spherified with alginate, thickening a baking dough preparation to facilitate plate or mould dressing and improving softness after baking.  Comment/Limitations: this material is highly resistant to freezing/thawing. It also has optimal thermo-reversibility.