Food additives for pastry
Agar-agar, pectin, citric acid, CMC, bicarbonate, and texturizers for gels, mousses, candies, and pastes.
Gelling agents, texturizers, and acidifiers
Gelling agents (agar-agar, NH or yellow pectins) structure gels, fruit pastes, and coatings. CMC / Tylose firms fondant and serves as glue. Citric acid and bicarbonate adjust acidity and rising. Technical ingredients to control textures and stability.
Measure precisely
These additives work at very low doses: weigh to the gram and follow your technical sheets. Pectin disperses in sugar before heating, agar is boiled, CMC is left to rest to act. A slight overdose noticeably changes the texture.
Frequently asked questions
Agar-agar or gelatin?
Agar is plant-based, sets firmer, and boils; gelatin gives a softer texture.
What is CMC?
A thickener that firms up fondant and serves as edible glue.
Pectin NH or yellow?
NH is thermoreversible (coatings, glazes), the yellow is used for fruit pastes.
What dosage?
Exact to the gram according to the recipe; start low and adjust.
