Food additives for baking
Agar-agar, pectin, citric acid, CMC, baking soda, and texturizers for gels, mousses, confectionery, and pastes.
Gelling agents, texturizers, and acidulants
Gelling agents (agar-agar, NH or yellow pectins) structure gels, fruit pastes, and coatings. CMC / Tylose firms up sugar paste and serves as edible glue. Citric acid and baking soda adjust acidity and leavening. Technical ingredients for controlling texture and stability.
Measure precisely
These additives work at very low doses: weigh to the gram and follow your technical data sheets. Pectin should be dispersed in sugar before heating, agar must be brought to a boil, and CMC should be left to rest to take effect. A slight overdose noticeably changes the texture.
Frequently asked questions
Agar-agar or gelatin?
Agar is plant-based, sets more firmly, and must be brought to a boil; gelatin provides a softer texture.
What is CMC?
A thickener that firms up sugar paste and serves as edible glue.
NH or yellow pectin?
NH is thermoreversible (coatings, glazes), while yellow pectin is used for fruit pastes.
What dosage?
To the gram according to the recipe; start low and adjust.
