{"title":"Texturizers \u0026 Stabilizers","description":"\u003cp\u003eFunctional ingredients for controlling texture, structure and stability in pastry, confectionery, frozen desserts and savoury cooking, including pectins, gelatin and plant-based gelling agents, thickeners and gums, emulsifiers, foaming agents, functional fibres, egg replacers and spherification ingredients. The range supports gelling, thickening, emulsifying, aerating and stabilizing across professional recipes.\u003c\/p\u003e","products":[{"product_id":"gelita-gold-gelatin-sheets-200-bloom","title":"GELITA Gold Gelatin Sheets – 200 Bloom Porcine Gelatine","description":"\u003cp class=\"\" data-end=\"460\" data-start=\"216\"\u003eGelita Leaf Gelatine offers consistent, professional-grade gelling performance for chefs and home cooks alike. With a bloom strength of 200, this sheet gelatine delivers a firm, stable set—ideal for both sweet and savoury culinary applications.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"802\" data-start=\"462\"\u003eUnlike powdered gelatin, leaf gelatine is convenient and easy to use. Simply soak, squeeze, and melt—no need for measuring or weighing. Each sheet provides reliable gelling power and dissolves cleanly without clumping. Available in both colourless and natural red varieties, Gelita sheets are designed for visual appeal and precise results.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1151\" data-start=\"804\"\u003eMade from high-quality porcine (pork) sources, this gelatin is fat-free, carbohydrate-free, and composed of pure protein. It is allergen-free and easily digestible, making it suitable for a wide range of dietary needs. Use it in panna cotta, mousses, jelly desserts, savoury aspics, terrines, and cake fillings for clean flavour and a professional finish.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1170\" data-start=\"1153\"\u003e\u003cstrong data-end=\"1170\" data-start=\"1153\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1398\" data-start=\"1171\"\u003e\n\u003cli class=\"\" data-end=\"1208\" data-start=\"1171\"\u003e\n\u003cp class=\"\" data-end=\"1208\" data-start=\"1173\"\u003e200 Bloom strength for a firm set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1249\" data-start=\"1209\"\u003e\n\u003cp class=\"\" data-end=\"1249\" data-start=\"1211\"\u003eEasy 3-step use: soak, squeeze, melt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1299\" data-start=\"1250\"\u003e\n\u003cp class=\"\" data-end=\"1299\" data-start=\"1252\"\u003eNo need to weigh or measure—just count sheets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1344\" data-start=\"1300\"\u003e\n\u003cp class=\"\" data-end=\"1344\" data-start=\"1302\"\u003eAllergen-free, fat-free, and low-calorie\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1398\" data-start=\"1345\"\u003e\n\u003cp class=\"\" data-end=\"1398\" data-start=\"1347\"\u003eIdeal for panna cotta, aspics, terrines, and more\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1459\" data-start=\"1400\"\u003e\u003cstrong data-end=\"1416\" data-start=\"1400\"\u003eIngredients:\u003c\/strong\u003e Porcine (pork) gelatin\u003cbr data-end=\"1435\" data-start=\"1432\"\u003e\u003cstrong data-end=\"1457\" data-start=\"1435\"\u003eProduct of Germany\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1602\" data-start=\"1461\"\u003eLooking for Halal or Kosher alternatives? We also carry \u003ca href=\"https:\/\/supplies.gusta.ca\/products\/gelita-gelatin-powder-175-bloom\" rel=\"noopener\" target=\"_blank\"\u003ebovine (beef)\u003c\/a\u003e and \u003ca href=\"https:\/\/supplies.gusta.ca\/products\/louis-francois-fish-gelatin-200-bloom-pescatarian-gelling-agent\" rel=\"noopener\" target=\"_blank\"\u003efish gelatin\u003c\/a\u003e powders to suit specific dietary requirements.\u003c\/p\u003e","brand":"Gelita","offers":[{"title":"20g\/10 Sheets","offer_id":21076982593,"sku":"","price":9.0,"currency_code":"CAD","in_stock":false},{"title":"100g\/50 sheets","offer_id":28080227393,"sku":"","price":35.5,"currency_code":"CAD","in_stock":true},{"title":"1kg\/500 sheets","offer_id":21076982529,"sku":"","price":123.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Gelita_Gelatine_20g.jpg?v=1584336115"},{"product_id":"louis-francois-pectin-nh-nappage","title":"LOUIS FRANCOIS Pectin NH Nappage","description":"\u003cp\u003eLouis Francois Pectin NH Nappage is a low methoxyl amidated pectin designed for thermoreversible fruit glazes, toppings, and nappage-style applications. It creates a clean, glossy finish and is especially useful when you want a fruit glaze that can be reheated and used again during production or service.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to reduce clumping. It dissolves best at 80–85°C with good mixing. In calcium-rich environments such as milk or hard water, it may need a little more time or a sequestrant for even hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.80 to 1.20% of total recipe weight, depending on the viscosity you want and the calcium level of the recipe.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit glazes for tarts, entremets, and plated desserts\u003c\/li\u003e\n\u003cli\u003ePulped fruit toppings with even texture and shine\u003c\/li\u003e\n\u003cli\u003eReheat-friendly nappage for service or production use\u003c\/li\u003e\n\u003cli\u003eRefrigerated fruit layers and glossy finishing glazes\u003c\/li\u003e\n\u003cli\u003eLow-sugar or plant-based fruit applications where reworkability matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It gels on cooling in the presence of calcium, is thermoreversible, and develops its full texture over about 24 hours. It works well in both clear and fruit-rich preparations.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with Yellow Pectin, Pectin NH Nappage is reheatable and better suited to glossy fruit glazes rather than firm, traditional confectionery gels. Compared with 325NH95, it is more specifically designed for surface glazes and nappage, while 325NH95 is more useful for gelled fruit preparations and inserts. Compared with acid-free pectins like X58, it is the better choice for fruit-based and acidic applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLow methoxyl amidated pectin derived from apple, citrus, and maize, combined with sequestrants, tricalcium phosphate, and sucrose or dextrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":29308222308375,"sku":"","price":22.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":29308222341143,"sku":"1622A","price":118.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectinNHNappage1.jpg?v=1726723530"},{"product_id":"louis-francois-agar-agar","title":"LOUIS FRANCOIS Agar Agar – Professional-Grade Gelling Agent for Precision and Clarity","description":"\u003cp\u003eLouis Francois Agar Agar is a plant-based gelling agent made from red algae. It creates clear, firm, brittle gels with a clean, neutral taste, making it especially useful for molded jellies, fruit layers, plated desserts, and savoury gels where structure and clarity matter.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAgar must be fully boiled to activate. Once dissolved, it sets as it cools and can be remelted by reheating. It works best in water-based systems, while strong acidity or alcohol can reduce its gelling power.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the texture and application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePressurized creams, low-fat creams: 0.5–1 g\/kg\u003c\/li\u003e\n\u003cli\u003eFlavoured milk drinks: 1–2 g\/L\u003c\/li\u003e\n\u003cli\u003eLight creams: 2–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eDairy products, sauces, soups: 5–10 g\/L\u003c\/li\u003e\n\u003cli\u003eCookies, pastries, ice cream, fish-based preparations: 5–10 g\/kg\u003c\/li\u003e\n\u003cli\u003eConfectionery, dairy specialties: 10–20 g\/kg\u003c\/li\u003e\n\u003cli\u003eDietetic products: 20–40 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eClear fruit gelée layers and plated dessert elements\u003c\/li\u003e\n\u003cli\u003eMolded jellies and hot-service gels\u003c\/li\u003e\n\u003cli\u003eVegan gelled desserts and garnishes\u003c\/li\u003e\n\u003cli\u003ePâte de fruit and confectionery with a firm bite\u003c\/li\u003e\n\u003cli\u003eSavoury aspics, terrines, soups, and sauces\u003c\/li\u003e\n\u003cli\u003eLow-fat or dairy-free recipes where you want structure without added fat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to cream-coloured powder with no noticeable odour or taste. It forms a firm, brittle gel after boiling and cooling, is thermoreversible, and is not ideal for freezing and thawing. Extended storage can lead to some syneresis.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelling Agents\u003c\/h3\u003e\n\u003cp\u003eCompared with gelatin, agar sets faster, holds at higher temperatures, and is better for warm-service or heat-stable applications. Compared with pectin or gellan in freeze-thaw systems, it is less suitable for frozen applications, but it gives a firmer, cleaner-cut gel. Compared with typical retail agar powders, Louis Francois agar is known to produce more consistent gel strength, cleaner flavour neutrality, and better clarity.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eExtracted from Gracilaria red algae.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":29373694967831,"sku":"","price":24.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":29373695000599,"sku":"130A","price":129.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedAgarAgar1.jpg?v=1726718236"},{"product_id":"louis-francois-soy-lecithin","title":"LOUIS FRANCOIS Soy Lecithin – Natural Emulsifier for Foams, Sauces \u0026 Bakery","description":"\u003cp\u003eLouis Francois Soy Lecithin Powder is a plant-based emulsifier made from non-GMO soybeans. It helps combine water and fat, improve texture, and support shelf life in bakery, chocolate, sauces, and modern pastry applications. Rich in phospholipids, it is a practical choice when you want smoother emulsions, better hydration, and more consistent structure.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend into liquids or dry ingredients, depending on the recipe. For foams and emulsions, use an immersion blender or whisk for full dispersion. It is water-soluble and oil-dispersible, so it works well in both hot and cold processes.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBakery and biscuits: 1–3 g\/kg\u003c\/li\u003e\n\u003cli\u003eMargarine and spreads: 1–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eChocolate: 3–5 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust according to the formula and the result you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves moisture, volume, and shelf life in cakes and baked goods\u003c\/li\u003e\n\u003cli\u003eReduces crumbliness and improves handling in cookies, biscuits, and wafers\u003c\/li\u003e\n\u003cli\u003eHelps improve fluidity, shine, and texture in chocolate and ganache\u003c\/li\u003e\n\u003cli\u003eCreates stable foams and smooth emulsions for sauces and modern pastry work\u003c\/li\u003e\n\u003cli\u003eSupports more uniform texture in spreads and plant-based emulsions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eLight yellow to light brown powder with a mild soy aroma. It is soluble in water, dispersible in oil, and useful for improving emulsions, hydration, texture, and volume. It is also non-GMO, but contains soy as an allergen.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with liquid lecithin, this powder format is easier to measure accurately and simpler to use in dry mixes. Compared with lower-grade or non-standardized lecithins, it is positioned for more reliable dispersion and smoother integration in bakery, confectionery, and emulsified recipes.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from non-GMO soybeans and composed mainly of phospholipids and triglycerides.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"80g","offer_id":29511195721751,"sku":"","price":15.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":31519234195520,"sku":"1245A","price":71.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedSoyLecithin1.jpg?v=1726714960"},{"product_id":"sosa-gellan-gum","title":"SOSA Gellan Gum – Vegan Gelling Agent for Heat-Stable Applications, 500g","description":"\u003cp class=\"\" data-end=\"514\" data-start=\"156\"\u003eSOSA Gellan Gum is a plant-based, high-performance gelling agent used to stabilize, thicken, and add texture to a wide range of foods and beverages. Originally found on water lilies, it is now produced through the fermentation of sugar using a specific bacterial strain. The resulting gellan gum forms clear, firm gels that remain stable even under heat.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"694\" data-start=\"516\"\u003eA reliable alternative to animal-derived gelatin, gellan gum is suitable for vegan and vegetarian preparations, with excellent results across both sweet and savoury applications.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"714\" data-start=\"701\"\u003e\u003cstrong data-end=\"712\" data-start=\"705\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"821\" data-start=\"715\"\u003e\n\u003cli class=\"\" data-end=\"747\" data-start=\"715\"\u003e\n\u003cp class=\"\" data-end=\"747\" data-start=\"717\"\u003eDisperse at room temperature\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"821\" data-start=\"748\"\u003e\n\u003cp class=\"\" data-end=\"821\" data-start=\"750\"\u003eHeat to at least 80 °C (preferably bring to a boil) for full activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"850\" data-start=\"828\"\u003e\u003cstrong data-end=\"848\" data-start=\"832\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1048\" data-start=\"851\"\u003e\n\u003cli class=\"\" data-end=\"880\" data-start=\"851\"\u003e\n\u003cp class=\"\" data-end=\"880\" data-start=\"853\"\u003eFruit purees and fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"912\" data-start=\"881\"\u003e\n\u003cp class=\"\" data-end=\"912\" data-start=\"883\"\u003eSorbets and gelled desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"935\" data-start=\"913\"\u003e\n\u003cp class=\"\" data-end=\"935\" data-start=\"915\"\u003eCandies and icings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"969\" data-start=\"936\"\u003e\n\u003cp class=\"\" data-end=\"969\" data-start=\"938\"\u003eCroissant and pastry fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1006\" data-start=\"970\"\u003e\n\u003cp class=\"\" data-end=\"1006\" data-start=\"972\"\u003eOily gelatins and ravioli sheets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1048\" data-start=\"1007\"\u003e\n\u003cp class=\"\" data-end=\"1048\" data-start=\"1009\"\u003eCubes for plated desserts or inclusions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1083\" data-start=\"1055\"\u003e\u003cstrong data-end=\"1081\" data-start=\"1059\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1147\" data-start=\"1084\"\u003e\n\u003cli class=\"\" data-end=\"1147\" data-start=\"1084\"\u003e\n\u003cp class=\"\" data-end=\"1147\" data-start=\"1086\"\u003e10–20 g per kg, depending on desired firmness and formulation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1175\" data-start=\"1154\"\u003e\u003cstrong data-end=\"1173\" data-start=\"1158\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1276\" data-start=\"1176\"\u003e\n\u003cli class=\"\" data-end=\"1215\" data-start=\"1176\"\u003e\n\u003cp class=\"\" data-end=\"1215\" data-start=\"1178\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1246\" data-start=\"1216\"\u003e\n\u003cp class=\"\" data-end=\"1246\" data-start=\"1218\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1276\" data-start=\"1247\"\u003e\n\u003cp class=\"\" data-end=\"1276\" data-start=\"1249\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1298\" data-start=\"1278\"\u003e\u003cstrong data-end=\"1298\" data-start=\"1278\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40128670531745,"sku":"38697","price":386.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGellanGum.jpg?v=1593382144"},{"product_id":"louis-francois-fish-gelatin-200-bloom","title":"LOUIS FRANCOIS Fish Gelatin Powder – 200 Bloom, Halal \u0026 Pescatarian","description":"\u003cp\u003eLouis Francois Fish Gelatin 200 Bloom is a fish-based gelling agent for pastry, confectionery, and savoury applications. It gives a soft to medium-firm gel with a clean finish, neutral flavour, and good clarity, making it a strong choice for mousses, jellies, aspics, marshmallows, and other preparations where you want classic gelatin performance in a non-mammalian format.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSprinkle the gelatin into cold water at about 5 times its weight, stir gently, and let it bloom for at least 1 hour. Melt at around 55°C until fully dissolved, without exceeding 80°C. Once melted, keep refrigerated with film in contact and use within 24 hours.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 4% of total recipe weight, depending on the texture you want:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 to 2% for soft-set preparations\u003c\/li\u003e\n\u003cli\u003e2 to 4% for firmer applications such as jellies or molded inserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses, panna cottas, and creamy desserts with a delicate set\u003c\/li\u003e\n\u003cli\u003eJellied inserts and aspics\u003c\/li\u003e\n\u003cli\u003eMarshmallows, jelly candies, and chewy confectionery\u003c\/li\u003e\n\u003cli\u003eFoams and aerated preparations that need structure and elasticity\u003c\/li\u003e\n\u003cli\u003eClarification of consommés and juices\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white, odourless powder with a neutral taste. It hydrates in cold water, melts in warm water, and gives a soft to medium-firm gel with a clean finish. This format is also practical for precise scaling and easy adjustment across different batch sizes.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelatins\u003c\/h3\u003e\n\u003cp\u003eCompared with bovine gelatin 200 bloom, fish gelatin generally gives a slightly softer gel and lower thermal stability. Compared with porcine gelatin 200 bloom, it offers a similar clean finish but is better suited to customers looking for a fish-based alternative. Compared with higher-bloom fish gelatin such as 240 bloom, this 200 bloom version is the better choice when you want a more delicate set rather than a firmer, more elastic gel. For production use, the powder format also gives more flexibility than sheets when you want precise scaling or easy batch adjustments.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProtein extracted from acid-treated fish skin of various fish species.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":34616082858145,"sku":"","price":22.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":34616082923681,"sku":"10023","price":137.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFishGelatinPowder_GoldGrade_HalalandKosher1_f1bd1f92-3d83-45aa-a920-400c236ce386.jpg?v=1726703269"},{"product_id":"louis-francois-porcine-gelatin-powder-200-bloom","title":"LOUIS FRANCOIS Porcine Gelatin Powder – 200 Bloom","description":"\u003cp\u003eLouis Francois Porcine Gelatin Powder 200 Bloom is a versatile gelling and stabilizing agent made from pig skin. It creates a firm yet elastic gel, making it a reliable choice for mousses, panna cotta, jellies, marshmallows, terrines, aspics, and other preparations that need clean texture and dependable setting power.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSprinkle the gelatin into cold water at about 5 times its weight, stir gently, and let it bloom for at least 1 hour. Then melt gently in a water bath at around 55°C, without going above 80°C, until fully dissolved. For best performance, use the prepared gelatin within 24 hours and keep it refrigerated with film in contact.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 4% of total recipe weight, depending on the texture you want:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 to 2% for softer gels such as panna cotta and mousse\u003c\/li\u003e\n\u003cli\u003e2 to 4% for firmer structures such as jellies, candies, and terrines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses, bavarois, and panna cotta\u003c\/li\u003e\n\u003cli\u003eFruit jellies, inserts, and glazes\u003c\/li\u003e\n\u003cli\u003eMarshmallows and aerated confectionery\u003c\/li\u003e\n\u003cli\u003eTerrines, aspics, and savoury gels\u003c\/li\u003e\n\u003cli\u003eMolded or chilled recipes that need reliable binding and structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white powder with no noticeable odour and a neutral taste. It hydrates in cold water, dissolves in warm water, and delivers a smooth, stable texture with 200 bloom strength.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelatins\u003c\/h3\u003e\n\u003cp\u003eCompared with fish gelatin, porcine gelatin has a more classic gelatin texture and a higher melting point, making it easier to work with in many pastry and savoury applications. Compared with higher-bloom gelatins, this 200 bloom version gives a more balanced set that is firm enough for structure while still remaining flexible and pleasant in the mouth. For production use, the powder format also allows precise scaling and easy adjustment across different batch sizes.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eGelatin derived from acid-treated pig skin.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":34616143839393,"sku":"","price":17.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":34616143872161,"sku":"732A","price":64.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGelatinPowder_GoldGrade1.jpg?v=1726702071"},{"product_id":"sosa-gelcrem-universal-thickener-350g","title":"SOSA Gelcrem Universal – Versatile Thickener for Hot \u0026 Cold Use, 350g","description":"\u003cp data-start=\"198\" data-end=\"482\" class=\"\"\u003eSOSA Gelcrem Universal is a versatile thickening agent designed to create smooth, creamy textures in both sweet and savoury applications. It offers reliable consistency without altering flavour, making it ideal for enhancing the body and mouthfeel of a wide range of preparations.\u003c\/p\u003e\n\u003cp data-start=\"484\" data-end=\"762\" class=\"\"\u003eThis heat-resistant thickener can be applied directly to both hot and cold mixtures, maintaining stability across various temperatures. Whether you're preparing pastry creams, sauces, desserts, or even savoury reductions, Gelcrem Universal delivers uniform, refined results.\u003c\/p\u003e\n\u003ch3 data-start=\"769\" data-end=\"796\" class=\"\"\u003e\u003cstrong data-start=\"773\" data-end=\"794\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"797\" data-end=\"951\"\u003e\n\u003cli data-start=\"797\" data-end=\"841\" class=\"\"\u003e\n\u003cp data-start=\"799\" data-end=\"841\" class=\"\"\u003eAdd directly to hot or cold preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"842\" data-end=\"881\" class=\"\"\u003e\n\u003cp data-start=\"844\" data-end=\"881\" class=\"\"\u003eStir or whisk until fully dissolved\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"882\" data-end=\"951\" class=\"\"\u003e\n\u003cp data-start=\"884\" data-end=\"951\" class=\"\"\u003eStable under heat and ideal for high-moisture or emulsified systems\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"958\" data-end=\"980\" class=\"\"\u003e\u003cstrong data-start=\"962\" data-end=\"978\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"981\" data-end=\"1163\"\u003e\n\u003cli data-start=\"981\" data-end=\"1019\" class=\"\"\u003e\n\u003cp data-start=\"983\" data-end=\"1019\" class=\"\"\u003ePastry creams and dessert fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1020\" data-end=\"1051\" class=\"\"\u003e\n\u003cp data-start=\"1022\" data-end=\"1051\" class=\"\"\u003eJams and fruit preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1052\" data-end=\"1081\" class=\"\"\u003e\n\u003cp data-start=\"1054\" data-end=\"1081\" class=\"\"\u003eSavoury sauces and purees\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1082\" data-end=\"1122\" class=\"\"\u003e\n\u003cp data-start=\"1084\" data-end=\"1122\" class=\"\"\u003eHot chocolate, soups, and reductions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1123\" data-end=\"1163\" class=\"\"\u003e\n\u003cp data-start=\"1125\" data-end=\"1163\" class=\"\"\u003eVegan custards or plant-based desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1170\" data-end=\"1198\" class=\"\"\u003e\u003cstrong data-start=\"1174\" data-end=\"1196\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1199\" data-end=\"1230\"\u003e\n\u003cli data-start=\"1199\" data-end=\"1230\" class=\"\"\u003e\n\u003cp data-start=\"1201\" data-end=\"1230\" class=\"\"\u003e30–40 g per kg of preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1237\" data-end=\"1258\" class=\"\"\u003e\u003cstrong data-start=\"1241\" data-end=\"1256\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1259\" data-end=\"1382\"\u003e\n\u003cli data-start=\"1259\" data-end=\"1298\" class=\"\"\u003e\n\u003cp data-start=\"1261\" data-end=\"1298\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1299\" data-end=\"1331\" class=\"\"\u003e\n\u003cp data-start=\"1301\" data-end=\"1331\" class=\"\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1332\" data-end=\"1352\" class=\"\"\u003e\n\u003cp data-start=\"1334\" data-end=\"1352\" class=\"\"\u003eKosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1353\" data-end=\"1382\" class=\"\"\u003e\n\u003cp data-start=\"1355\" data-end=\"1382\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1384\" data-end=\"1404\" class=\"\"\u003e\u003cstrong data-start=\"1384\" data-end=\"1404\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40128505315489,"sku":"38675","price":33.75,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGelcremUniversal.jpg?v=1593382086"},{"product_id":"sosa-gelcrem-cold","title":"SOSA Gelcrem Cold, 500g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSosa's Gelcrem Cold is a tasteless thickener that produces a creamy texture (e.g. pastry cream) in cold.  It has a variety of uses in the kitchen, particularly in dessert-making and creating texturized soups.\u003c\/p\u003e\n\u003cp\u003eSuitable to use hot or cold for any liquid mass, Gelcrem Cold allows you to get the texture of custard but in cold conditions, without adding gelling agents.  It is ideal for use in creams (e.g. raw pastry cream\/cold creams) without impairing the flavour.  It is also perfect to add texture and to thicken your delicious soups and sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 40 - 80g\/L\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians, vegans and coeliacs. Kosher.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAllergens: No allergens\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eProduct of Spain.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":39436214861985,"sku":"38674","price":28.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGelcremCold.jpg?v=1593382001"},{"product_id":"sosa-gelcrem-hot","title":"SOSA Gelcrem Hot, 500g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSosa's Gelcrem Hot is a tasteless thickener that produces a creamy texture.  Refined corn starch is treated at high temperatures to produce this thickener which has a variety of uses in the kitchen, in particularly dessert making.\u003c\/p\u003e\n\u003cp\u003eGelcrem Hot resists high temperatures and works well in the oven as well as the freezer. Used in any kind of liquid or semi-liquid mass, simply mix in cold and heat until boiling.\u003c\/p\u003e\n\u003cp\u003eIdeal for working with béchamel, custard, pastry cream and hot creams.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 20 - 50g\/L\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians, vegans and coeliacs. Kosher.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAllergens: No allergens\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eProduct of Spain.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40128478904481,"sku":"38673","price":59.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGelcremHot.jpg?v=1593382041"},{"product_id":"louis-francois-propure-hot-potato-protein","title":"LOUIS FRANCOIS Hot Potato Protein – Egg White Substitute for Meringues \u0026 Macarons","description":"\u003cp\u003e\u003cspan\u003eLouis Francois Hot Potato Protein, also known as ProPure Hot Potato, is a professional potato protein isolate used as an egg white substitute for whipped and baked applications. It is a foaming agent, water-soluble, heat-stable, and works well in neutral media. This version provides stronger binding, gelling, and coagulating support, making it the better choice when you want a whipped preparation to stay stable during cooking and bake with more structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eUse\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is used by dispersing it into water to replace egg whites in the recipe. A practical replacement ratio is 10 g potato protein + 90 g water to replace 100 g egg whites in 500 g of batter when using a 2% dosage. It can then be whipped with sugar and incorporated into the rest of the formula as needed.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eTypical use: 0.5% to 2% of total recipe weight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFor applications that need more structure, stability during cooking, or stronger coagulation, usage can be brought closer to 2%.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eApplications \/ Practical Uses\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is best suited to baked and cooked whipped applications, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003emeringues\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003emacarons\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ebiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003esponge or sheet cakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eother whipped recipes that need more body and hold\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIn practical use, this is the better option when you want the final result to feel more stable, more set, and more supported after baking. It is the more structure-driven version of the two.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eObservations\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is supplied as a white to grey or brown powder with no off smell. It contains minimum 90% protein, has a pH of 6–8, minimum 85% solubility, and a listed gel strength of 1.4 to 1.9 N. Nutritional information lists 90.5 g protein per 100 g. It is also suitable for Halal, Kasher, Vegetarian, and Vegetarian use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDifferences from Cold Potato Protein\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCompared with the Cold version, hot potato protein brings more binding and gelling effect and is better suited to recipes that need more structure, more cooking stability, and stronger coagulation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eOrigin\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis product is made from potato protein isolate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":34836563722401,"sku":"","price":21.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":34836582432929,"sku":"10274","price":227.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISHotPotatoProtein1.jpg?v=1774736346"},{"product_id":"sosa-kappa-gum-600g","title":"SOSA Kappa Gum – Plant-Based Gelling Agent, 600g","description":"\u003cp data-start=\"220\" data-end=\"462\" class=\"\"\u003eSosa Kappa Gum (Goma Kappa) is a powerful gelling agent made from carrageenan, a hydrocolloid extracted from red algae. It forms firm, brittle gels and is widely used in modern gastronomy for creating clean-textured, heat-stable gels.\u003c\/p\u003e\n\u003cp data-start=\"464\" data-end=\"710\" class=\"\"\u003eKappa gum is ideal for use with aqueous liquids and produces gels that are thermally irreversible—meaning they hold their shape when heated. It is insoluble in cold liquids, but dissolves easily in hot water (not in organic solvents or fats).\u003c\/p\u003e\n\u003ch3 data-start=\"717\" data-end=\"730\" class=\"\"\u003e\u003cstrong data-start=\"721\" data-end=\"728\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"731\" data-end=\"865\"\u003e\n\u003cli data-start=\"731\" data-end=\"769\" class=\"\"\u003e\n\u003cp data-start=\"733\" data-end=\"769\" class=\"\"\u003eCombine with other dry ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"770\" data-end=\"834\" class=\"\"\u003e\n\u003cp data-start=\"772\" data-end=\"834\" class=\"\"\u003eDisperse into warm liquid and bring to a boil for activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"835\" data-end=\"865\" class=\"\"\u003e\n\u003cp data-start=\"837\" data-end=\"865\" class=\"\"\u003eAllow to cool for gel to set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"872\" data-end=\"894\" class=\"\"\u003e\u003cstrong data-start=\"876\" data-end=\"892\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"895\" data-end=\"1026\"\u003e\n\u003cli data-start=\"895\" data-end=\"922\" class=\"\"\u003e\n\u003cp data-start=\"897\" data-end=\"922\" class=\"\"\u003eClear or flavoured gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"923\" data-end=\"954\" class=\"\"\u003e\n\u003cp data-start=\"925\" data-end=\"954\" class=\"\"\u003eJellied consommés or broths\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"955\" data-end=\"979\" class=\"\"\u003e\n\u003cp data-start=\"957\" data-end=\"979\" class=\"\"\u003eSliced gelled sheets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"980\" data-end=\"1026\" class=\"\"\u003e\n\u003cp data-start=\"982\" data-end=\"1026\" class=\"\"\u003eLayered gelled desserts or savory components\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1033\" data-end=\"1061\" class=\"\"\u003e\u003cstrong data-start=\"1037\" data-end=\"1059\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1062\" data-end=\"1112\"\u003e\n\u003cli data-start=\"1062\" data-end=\"1112\" class=\"\"\u003e\n\u003cp data-start=\"1064\" data-end=\"1112\" class=\"\"\u003e1–10 g per kg, depending on desired gel firmness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1119\" data-end=\"1140\" class=\"\"\u003e\u003cstrong data-start=\"1123\" data-end=\"1138\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1141\" data-end=\"1243\"\u003e\n\u003cli data-start=\"1141\" data-end=\"1180\" class=\"\"\u003e\n\u003cp data-start=\"1143\" data-end=\"1180\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1181\" data-end=\"1213\" class=\"\"\u003e\n\u003cp data-start=\"1183\" data-end=\"1213\" class=\"\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1214\" data-end=\"1243\" class=\"\"\u003e\n\u003cp data-start=\"1216\" data-end=\"1243\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1245\" data-end=\"1265\" class=\"\"\u003e\u003cstrong data-start=\"1245\" data-end=\"1265\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":42409563029748,"sku":"38690","price":143.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAGomaKappa600g.jpg?v=1594751940"},{"product_id":"sosa-vegetal-gelling-agent-500g","title":"SOSA Vegetal Gelling Agent – Vegan Gelatin Alternative, 500g","description":"\u003cp data-start=\"221\" data-end=\"523\" class=\"\"\u003eSOSA Vegetal Gelling Agent is a plant-based gelling agent composed of carrageenan and locust bean gum, both derived from natural sources. It produces transparent, elastic gels with a texture more flexible and less brittle than agar-agar, making it ideal for modern pastry and culinary applications.\u003c\/p\u003e\n\u003ch3 data-start=\"530\" data-end=\"556\" class=\"\"\u003e\u003cstrong data-start=\"534\" data-end=\"556\"\u003eUsage Instructions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"558\" data-end=\"894\"\u003e\n\u003cli data-start=\"558\" data-end=\"633\" class=\"\"\u003e\n\u003cp data-start=\"560\" data-end=\"633\" class=\"\"\u003e\u003cstrong data-start=\"560\" data-end=\"575\"\u003eApplication\u003c\/strong\u003e: Suitable for liquids with a water content exceeding 80%.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"634\" data-end=\"800\" class=\"\"\u003e\n\u003cp data-start=\"636\" data-end=\"800\" class=\"\"\u003e\u003cstrong data-start=\"636\" data-end=\"651\"\u003ePreparation\u003c\/strong\u003e: Dissolve in cold liquid, then heat to at least 65 °C (preferably bring to a boil) to activate. Gelation occurs upon cooling to approximately 60 °C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"801\" data-end=\"894\" class=\"\"\u003e\n\u003cp data-start=\"803\" data-end=\"894\" class=\"\"\u003e\u003cstrong data-start=\"803\" data-end=\"817\"\u003eProperties\u003c\/strong\u003e: Thermoreversible (can be melted and reset once); not suitable for freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"901\" data-end=\"927\" class=\"\"\u003e\u003cstrong data-start=\"905\" data-end=\"927\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"929\" data-end=\"970\"\u003e\n\u003cli data-start=\"929\" data-end=\"970\" class=\"\"\u003e\n\u003cp data-start=\"931\" data-end=\"970\" class=\"\"\u003e\u003cstrong data-start=\"931\" data-end=\"941\"\u003eDosage\u003c\/strong\u003e: 50 g per kg of preparation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"977\" data-end=\"1006\" class=\"\"\u003e\u003cstrong data-start=\"981\" data-end=\"1006\"\u003eCulinary Applications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1008\" data-end=\"1178\"\u003e\n\u003cli data-start=\"1008\" data-end=\"1034\" class=\"\"\u003e\n\u003cp data-start=\"1010\" data-end=\"1034\" class=\"\"\u003eFruit jellies and purees\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1035\" data-end=\"1060\" class=\"\"\u003e\n\u003cp data-start=\"1037\" data-end=\"1060\" class=\"\"\u003eVegan gelées and aspics\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1061\" data-end=\"1079\" class=\"\"\u003e\n\u003cp data-start=\"1063\" data-end=\"1079\" class=\"\"\u003eNappage (glazes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1080\" data-end=\"1098\" class=\"\"\u003e\n\u003cp data-start=\"1082\" data-end=\"1098\" class=\"\"\u003eVeils and sheets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1099\" data-end=\"1120\" class=\"\"\u003e\n\u003cp data-start=\"1101\" data-end=\"1120\" class=\"\"\u003eCold spaghetti gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1121\" data-end=\"1143\" class=\"\"\u003e\n\u003cp data-start=\"1123\" data-end=\"1143\" class=\"\"\u003eFalse spherification\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1144\" data-end=\"1178\" class=\"\"\u003e\n\u003cp data-start=\"1146\" data-end=\"1178\" class=\"\"\u003ePâte de fruits-style confections\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1185\" data-end=\"1212\" class=\"\"\u003e\u003cstrong data-start=\"1189\" data-end=\"1212\"\u003eDietary Information\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1214\" data-end=\"1364\"\u003e\n\u003cli data-start=\"1214\" data-end=\"1268\" class=\"\"\u003e\n\u003cp data-start=\"1216\" data-end=\"1268\" class=\"\"\u003e\u003cstrong data-start=\"1216\" data-end=\"1232\"\u003eSuitable for\u003c\/strong\u003e: Vegetarians, vegans, and coeliacs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1269\" data-end=\"1318\" class=\"\"\u003e\n\u003cp data-start=\"1271\" data-end=\"1318\" class=\"\"\u003e\u003cstrong data-start=\"1271\" data-end=\"1289\"\u003eCertifications\u003c\/strong\u003e: Halal and Kosher certified.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1319\" data-end=\"1364\" class=\"\"\u003e\n\u003cp data-start=\"1321\" data-end=\"1364\" class=\"\"\u003e\u003cstrong data-start=\"1321\" data-end=\"1334\"\u003eAllergens\u003c\/strong\u003e: Contains no known allergens.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1366\" data-end=\"1386\" class=\"\"\u003e\u003cstrong data-start=\"1366\" data-end=\"1386\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":34836951335073,"sku":"48648","price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAVegetalGellingAgent_500g.jpg?v=1593382485"},{"product_id":"sosa-vegan-mousse-gelling-agent","title":"SOSA Vegan Mousse Gelling Agent – Plant-Based Gelatin Alternative","description":"\u003cp class=\"\" data-end=\"537\" data-start=\"244\"\u003eSosa Vegan Mousse Gelatin is a specialty gelling agent formulated to create stable, airy vegan mousses. Made from agar agar and tapioca starch, this plant-based hydrocolloid provides gelation at low temperatures (32–40 °C), with excellent freeze-thaw stability and a wide pH tolerance.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"820\" data-start=\"539\"\u003eUnlike standard gelling agents, this product is designed to integrate seamlessly into cold mousse preparations, producing smooth, resilient textures without animal-derived gelatin. It is ideal for professionals working with vegan, allergen-sensitive, or modern plant-based recipes.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"840\" data-start=\"827\"\u003e\u003cstrong data-end=\"838\" data-start=\"831\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1094\" data-start=\"841\"\u003e\n\u003cli class=\"\" data-end=\"894\" data-start=\"841\"\u003e\n\u003cp class=\"\" data-end=\"894\" data-start=\"843\"\u003eAdd the powder to the mousse base (aqueous phase)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"931\" data-start=\"895\"\u003e\n\u003cp class=\"\" data-end=\"931\" data-start=\"897\"\u003eHeat to 90–100 °C while stirring\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1020\" data-start=\"932\"\u003e\n\u003cp class=\"\" data-end=\"1020\" data-start=\"934\"\u003eCool to 50–60 °C before folding in the aerated component (e.g. plant-based meringue)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1094\" data-start=\"1021\"\u003e\n\u003cp class=\"\" data-end=\"1094\" data-start=\"1023\"\u003ePour into molds or containers and cool; may be frozen without syneresis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1242\" data-start=\"1096\"\u003e\u003cstrong data-end=\"1105\" data-start=\"1096\"\u003eNote:\u003c\/strong\u003e For optimal texture and working time, use a plant-based meringue to aerate. This method allows full integration before gelation sets in.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"1271\" data-start=\"1249\"\u003e\u003cstrong data-end=\"1269\" data-start=\"1253\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1433\" data-start=\"1272\"\u003e\n\u003cli class=\"\" data-end=\"1306\" data-start=\"1272\"\u003e\n\u003cp class=\"\" data-end=\"1306\" data-start=\"1274\"\u003eVegan fruit and citrus mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1338\" data-start=\"1307\"\u003e\n\u003cp class=\"\" data-end=\"1338\" data-start=\"1309\"\u003eChocolate or spiced mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1384\" data-start=\"1339\"\u003e\n\u003cp class=\"\" data-end=\"1384\" data-start=\"1341\"\u003eDried fruit or nut-based aerated desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1433\" data-start=\"1385\"\u003e\n\u003cp class=\"\" data-end=\"1433\" data-start=\"1387\"\u003eCold-set plated desserts and layered creations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1468\" data-start=\"1440\"\u003e\u003cstrong data-end=\"1466\" data-start=\"1444\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1506\" data-start=\"1469\"\u003e\n\u003cli class=\"\" data-end=\"1506\" data-start=\"1469\"\u003e\n\u003cp class=\"\" data-end=\"1506\" data-start=\"1471\"\u003e1.5% to 2.5% of total recipe weight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1534\" data-start=\"1513\"\u003e\u003cstrong data-end=\"1532\" data-start=\"1517\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1668\" data-start=\"1535\"\u003e\n\u003cli class=\"\" data-end=\"1574\" data-start=\"1535\"\u003e\n\u003cp class=\"\" data-end=\"1574\" data-start=\"1537\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1607\" data-start=\"1575\"\u003e\n\u003cp class=\"\" data-end=\"1607\" data-start=\"1577\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1638\" data-start=\"1608\"\u003e\n\u003cp class=\"\" data-end=\"1638\" data-start=\"1610\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1668\" data-start=\"1639\"\u003e\n\u003cp class=\"\" data-end=\"1668\" data-start=\"1641\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1690\" data-start=\"1670\"\u003e\u003cstrong data-end=\"1690\" data-start=\"1670\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"100g (repack)","offer_id":43933327622388,"sku":"","price":23.5,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":43933327655156,"sku":"37857","price":67.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAVeganMousseGelatine_500g1.jpg?v=1593382458"},{"product_id":"louis-francois-citrus-fibre","title":"LOUIS FRANCOIS Citrus Fibre – Natural Texturizer and Emulsion Stabilizer","description":"\u003cp\u003eLouis Francois Citrus Fibre is a natural plant-based texturizer and stabilizer made from citrus peels. It helps improve mouthfeel, water retention, suspension, and gloss while keeping a clean-label profile. It is especially useful in acidic recipes, emulsions, beverages, bakery, and plant-based applications where you want better texture without a heavy or artificial feel.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse gradually into hot or cold preparations while stirring, or premix with other dry ingredients to reduce clumping. Its strong hydration capacity helps support both water binding and emulsion stability across a wide range of recipes.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTexturizing \/ water absorption: 1.0–2.0%\u003c\/li\u003e\n\u003cli\u003eEmulsion stabilization: 0.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust to suit the recipe and the texture you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStabilizes pulp and improves mouthfeel in juices and beverages\u003c\/li\u003e\n\u003cli\u003eAdds body and shine to sauces, dressings, emulsions, and fruit glazes\u003c\/li\u003e\n\u003cli\u003eImproves moisture retention in bakery and gluten-free doughs\u003c\/li\u003e\n\u003cli\u003eSupports structure in fruit preparations, purées, and soft gels\u003c\/li\u003e\n\u003cli\u003eHelps create smoother textures in plant-based dairy or meat alternatives\u003c\/li\u003e\n\u003cli\u003eUseful in vegan mayonnaise, fibre-enriched sauces, and suspended beverage systems\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to light brownish powder with a mild citrus aroma and a neutral taste. It has high water-binding capacity and helps improve shine, suspension, and texture. It is plant-based, clean-label, and allergen-free.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with many vegetable fibres, Citrus Fibre offers better performance in acidic systems and can deliver good suspension and gloss at relatively low usage. It is a strong choice when you want a more refined texture and clean-label stabilization in low-pH or plant-based formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eNatural fibre extracted from citrus peels, typically orange and lemon.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"80g","offer_id":45831212957940,"sku":"","price":16.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831212925172,"sku":"10285","price":113.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCitrusFibre1.jpg?v=1774736659"},{"product_id":"louis-francois-yellow-pectin","title":"LOUIS FRANCOIS Yellow Pectin","description":"\u003cp\u003eLouis Francois Yellow Pectin is a high-methoxyl pectin for classic fruit jellies and confectionery. It is designed for high-sugar, acidic recipes, where it creates a firm, clean-cut gel with a slight melt-in-the-mouth finish. This makes it a strong choice for pâte de fruit, jelly confectionery, and structured fruit inserts.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to help prevent lumps. It dissolves best at 80 to 85°C with good agitation. For proper setting, add the acid solution after cooking, since gelation is triggered once acidity is introduced.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical range is 1.0 to 2.0% of total mass, depending on the application and the texture you want.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFruit jellies: 1.0–1.2%\u003c\/li\u003e\n\u003cli\u003eJelly confectionery: 1.6–1.7%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePâte de fruit\u003c\/li\u003e\n\u003cli\u003eJelly confectionery\u003c\/li\u003e\n\u003cli\u003eFruit jellies with or without pulp\u003c\/li\u003e\n\u003cli\u003eMolded or layered fruit inserts for bonbons, pastries, and entremets\u003c\/li\u003e\n\u003cli\u003eGlossy, structured preserves and high-sugar fruit fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It gels in recipes with high soluble solids and acidic pH, producing a firm, non-thermoreversible gel. The finished gel is heat-resistant but not stable to freezing.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with Pectin NH or 325NH95, Yellow Pectin is made for traditional, firm-set confectionery gels rather than reheatable glazes or lower-sugar, calcium-reactive systems. Compared with Extra Slow Set Pectin, it gives a more confectionery-focused set and is better suited to pâte de fruit and jelly work where you want structure and sliceability rather than extra working time.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eHigh-methoxyl pectin (E440i) derived from apple and citrus, blended with sucrose or dextrose and sequestrants.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831092175092,"sku":"","price":21.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831092142324,"sku":"1615A","price":113.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISYellowPectin1.jpg?v=1726703740"},{"product_id":"sosa-acid-free-pectin-500g","title":"SOSA Acid-Free Pectin, 500g","description":"\u003cp data-start=\"234\" data-end=\"583\" class=\"\"\u003eSosa Acid-Free Pectin is an amidated low methoxyl pectin (LMA) with added calcium, designed specifically for gelling and stabilizing dairy and fermented preparations. Unlike conventional pectins, it functions without the need for added acidity, making it ideal for low-fat dairy products, custards, and calcium-rich formulations.\u003c\/p\u003e\n\u003cp data-start=\"585\" data-end=\"750\" class=\"\"\u003eThis pectin forms smooth, stable gels with no syneresis (water separation), and is thermoreversible between 40–60 °C, allowing for rework and controlled setting.\u003c\/p\u003e\n\u003ch3 data-start=\"757\" data-end=\"784\" class=\"\"\u003e\u003cstrong data-start=\"761\" data-end=\"782\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"785\" data-end=\"896\"\u003e\n\u003cli data-start=\"785\" data-end=\"866\" class=\"\"\u003e\n\u003cp data-start=\"787\" data-end=\"866\" class=\"\"\u003eMix with sugar and incorporate into the liquid base while stirring vigorously\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"867\" data-end=\"896\" class=\"\"\u003e\n\u003cp data-start=\"869\" data-end=\"896\" class=\"\"\u003eBring to a boil to activate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"903\" data-end=\"934\" class=\"\"\u003e\u003cstrong data-start=\"907\" data-end=\"932\"\u003eApplications \u0026amp; Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"935\" data-end=\"1164\"\u003e\n\u003cli data-start=\"935\" data-end=\"958\" class=\"\"\u003e\n\u003cp data-start=\"937\" data-end=\"958\" class=\"\"\u003e\u003cstrong data-start=\"937\" data-end=\"946\"\u003eFlans\u003c\/strong\u003e: 0.5–0.7%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"959\" data-end=\"985\" class=\"\"\u003e\n\u003cp data-start=\"961\" data-end=\"985\" class=\"\"\u003e\u003cstrong data-start=\"961\" data-end=\"973\"\u003eCustards\u003c\/strong\u003e: 1.0–1.2%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"986\" data-end=\"1024\" class=\"\"\u003e\n\u003cp data-start=\"988\" data-end=\"1024\" class=\"\"\u003e\u003cstrong data-start=\"988\" data-end=\"1012\"\u003eJellies (non-acidic)\u003c\/strong\u003e: 1.5–2.0%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1025\" data-end=\"1164\" class=\"\"\u003e\n\u003cp data-start=\"1027\" data-end=\"1042\" class=\"\"\u003eSuitable for:\u003c\/p\u003e\n\u003cul data-start=\"1045\" data-end=\"1164\"\u003e\n\u003cli data-start=\"1045\" data-end=\"1091\" class=\"\"\u003e\n\u003cp data-start=\"1047\" data-end=\"1091\" class=\"\"\u003eDairy products (yogurt, flan, panna cotta)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1094\" data-end=\"1116\" class=\"\"\u003e\n\u003cp data-start=\"1096\" data-end=\"1116\" class=\"\"\u003eFermented products\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1119\" data-end=\"1164\" class=\"\"\u003e\n\u003cp data-start=\"1121\" data-end=\"1164\" class=\"\"\u003eLow-fat or calcium-rich creams and desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1171\" data-end=\"1193\" class=\"\"\u003e\u003cstrong data-start=\"1175\" data-end=\"1191\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1194\" data-end=\"1323\"\u003e\n\u003cli data-start=\"1194\" data-end=\"1210\" class=\"\"\u003e\n\u003cp data-start=\"1196\" data-end=\"1210\" class=\"\"\u003eNo syneresis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1211\" data-end=\"1233\" class=\"\"\u003e\n\u003cp data-start=\"1213\" data-end=\"1233\" class=\"\"\u003eAcid-free gelation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1234\" data-end=\"1265\" class=\"\"\u003e\n\u003cp data-start=\"1236\" data-end=\"1265\" class=\"\"\u003eThermoreversible (40–60 °C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1266\" data-end=\"1323\" class=\"\"\u003e\n\u003cp data-start=\"1268\" data-end=\"1323\" class=\"\"\u003eImproves consistency and texture in dairy-based recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1330\" data-end=\"1351\" class=\"\"\u003e\u003cstrong data-start=\"1334\" data-end=\"1349\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1352\" data-end=\"1421\"\u003e\n\u003cli data-start=\"1352\" data-end=\"1391\" class=\"\"\u003e\n\u003cp data-start=\"1354\" data-end=\"1391\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1392\" data-end=\"1421\" class=\"\"\u003e\n\u003cp data-start=\"1394\" data-end=\"1421\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1423\" data-end=\"1443\" class=\"\"\u003e\u003cstrong data-start=\"1423\" data-end=\"1443\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":37501293953185,"sku":"38893","price":99.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAAcid-FreePectin_500g1.jpg?v=1613277673"},{"product_id":"louis-francois-super-neutrose-sorbet-frozen-dessert-stabilizer","title":"LOUIS FRANCOIS Super Neutrose – Sorbet \u0026 Frozen Dessert Stabilizer for Smooth, Crystal-Free Texture","description":"\u003cp\u003eLouis Francois Super Neutrose is a professional stabilizer for sorbets and other water-based frozen desserts. Made from a blend of dried glucose syrup, locust bean gum, sodium alginate, and carrageenan, it helps improve smoothness, reduce ice crystal formation, and create a creamier texture without changing flavour. It is especially useful in fruit sorbets and other high-water recipes where texture can easily turn icy.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Super Neutrose into all or part of the sugar first, then add that dry mix to the liquid base while stirring. Let the mixture rest for about 15 minutes to hydrate before heating and processing as usual. It is designed to fit easily into an existing recipe without major reformulation.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStandard ice creams: 2–3 g per kg\u003c\/li\u003e\n\u003cli\u003eFruit sorbets: 4–5 g per kg\u003c\/li\u003e\n\u003cli\u003eChantilly cream (secondary use): 5 g per kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit sorbets and water-based frozen desserts\u003c\/li\u003e\n\u003cli\u003eFrozen fruit bars and molded frozen desserts\u003c\/li\u003e\n\u003cli\u003eNon-dairy frozen desserts that need a smoother mouthfeel\u003c\/li\u003e\n\u003cli\u003eSecondary use in chantilly cream for added structure and air retention\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to cream-coloured powder with a nearly neutral taste and odour. It works in cold or warm process applications and is made from plant-derived ingredients.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eSuper Neutrose uses a blend of plant-based hydrocolloids to improve smoothness, water-binding, and melt resistance in sorbets and other water-rich frozen desserts. Unlike heavier or more basic stabilizers, it helps create a smoother mouthfeel without over-thickening or affecting flavour. It is especially useful in delicate fruit-based recipes where texture needs to stay clean, light, and scoopable.\u003c\/p\u003e\n\u003cp\u003eCompared with Stab 2000, Super Neutrose is better suited to high-water recipes such as fruit sorbets, where anti-crystallization and smooth scoopability matter most.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based stabilizers including locust bean gum, sodium alginate, carrageenan, and dried glucose syrup.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831061438708,"sku":"","price":22.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831061405940,"sku":"1990B","price":104.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":48027311866100,"sku":"1991H","price":918.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSuperNeutrose_SorbetStabilizer1.jpg?v=1726702413"},{"product_id":"louis-francois-stab-2000-ice-cream-gelato-stabilizer","title":"LOUIS FRANCOIS Stab 2000 – Stabilizer \u0026 Emulsifier for Smooth Ice Cream \u0026 Gelato","description":"\u003cp\u003eLouis Francois Stab 2000 is a professional stabilizer and emulsifier for dairy-based ice cream, gelato, and whipped cream. It helps improve body, creaminess, texture, and melting behaviour while reducing large ice crystal formation. Because it combines hydrocolloids with an emulsifier, it is especially useful in frozen desserts that contain fat.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Stab 2000 with all or part of the sugar first, then add it to cold milk or cream while mixing. Let the base rest for about 15 minutes to hydrate before heating and finishing the recipe as usual. It can be used in both hot-process and cold-process methods.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLow-fat ice cream (under 7.5% fat): 4–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eHigher-fat ice cream (10–12% fat): 2–3 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDairy ice creams that need smoother texture and better stability\u003c\/li\u003e\n\u003cli\u003eCustard-style or premium gelato with more body and creaminess\u003c\/li\u003e\n\u003cli\u003eSoft-serve and molded frozen desserts that need slower melt\u003c\/li\u003e\n\u003cli\u003eWhipped cream applications that benefit from better volume and hold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to cream-coloured powder with a neutral taste and aroma. It helps improve air incorporation, supports water and fat stability, and can be used in both artisanal and larger-scale production.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eUnlike many commercial stabilizers that rely more heavily on starches or simpler texturizers, Stab 2000 combines clean-label hydrocolloids with an emulsifier to improve both texture and stability. It is especially well suited to high-fat, dairy, and custard-style ice creams, where smoothness, body, and melt resistance matter more than basic crystallization control alone. It also works easily in existing recipes — just blend with the sugar and proceed as usual.\u003c\/p\u003e\n\u003cp\u003eCompared with Super Neutrose, which is better suited to fruit sorbets and water-rich mixtures, Stab 2000 is the better fit for ice cream and gelato bases with dairy or fat.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from dry glucose syrup, locust bean gum, sodium alginate, carrageenans, and glycerol monostearate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45412304945396,"sku":"","price":24.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45412304978164,"sku":"1971A","price":110.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":46475556094196,"sku":"1970K","price":981.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISStab2000_IceCreamStabilizer1_dbd6905d-e698-432e-8e7e-27515152a407.jpg?v=1726702336"},{"product_id":"sosa-elastic-gelling-agent-550g","title":"SOSA Elastic – Plant-Based Gelling Agent for Stretchable Gels, 550g","description":"\u003cp class=\"\" data-end=\"476\" data-start=\"161\"\u003eSosa Elastic is a powdered gelling agent made from red seaweed (carrageenan) and locust bean gum, designed to create elastic, stretchable gels and flexible film-like textures. Its unique formulation results in a gel that is soft, springy, and suitable for creative applications in modern gastronomy.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"661\" data-start=\"478\"\u003eThis plant-based hydrocolloid is of natural origin and compatible with most liquids. It is freeze-stable but not thermoreversible—once gelled, it cannot be reheated and reset.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"681\" data-start=\"668\"\u003e\u003cstrong data-end=\"679\" data-start=\"672\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"803\" data-start=\"682\"\u003e\n\u003cli class=\"\" data-end=\"733\" data-start=\"682\"\u003e\n\u003cp class=\"\" data-end=\"733\" data-start=\"684\"\u003eMix into cold liquid and heat to at least 65 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"764\" data-start=\"734\"\u003e\n\u003cp class=\"\" data-end=\"764\" data-start=\"736\"\u003eGelation occurs on cooling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"803\" data-start=\"765\"\u003e\n\u003cp class=\"\" data-end=\"803\" data-start=\"767\"\u003eMelting point is approximately 45 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"832\" data-start=\"810\"\u003e\u003cstrong data-end=\"830\" data-start=\"814\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"970\" data-start=\"833\"\u003e\n\u003cli class=\"\" data-end=\"871\" data-start=\"833\"\u003e\n\u003cp class=\"\" data-end=\"871\" data-start=\"835\"\u003eElastic gelatins and flexible gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"923\" data-start=\"872\"\u003e\n\u003cp class=\"\" data-end=\"923\" data-start=\"874\"\u003eWrapping sheets, veils, or stretchable textures\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"970\" data-start=\"924\"\u003e\n\u003cp class=\"\" data-end=\"970\" data-start=\"926\"\u003ePlated desserts and avant-garde preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1005\" data-start=\"977\"\u003e\u003cstrong data-end=\"1003\" data-start=\"981\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1068\" data-start=\"1006\"\u003e\n\u003cli class=\"\" data-end=\"1068\" data-start=\"1006\"\u003e\n\u003cp class=\"\" data-end=\"1068\" data-start=\"1008\"\u003e25–50 g per kg, depending on desired elasticity and firmness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1096\" data-start=\"1075\"\u003e\u003cstrong data-end=\"1094\" data-start=\"1079\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1220\" data-start=\"1097\"\u003e\n\u003cli class=\"\" data-end=\"1136\" data-start=\"1097\"\u003e\n\u003cp class=\"\" data-end=\"1136\" data-start=\"1099\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1169\" data-start=\"1137\"\u003e\n\u003cp class=\"\" data-end=\"1169\" data-start=\"1139\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1190\" data-start=\"1170\"\u003e\n\u003cp class=\"\" data-end=\"1190\" data-start=\"1172\"\u003eKosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1220\" data-start=\"1191\"\u003e\n\u003cp class=\"\" data-end=\"1220\" data-start=\"1193\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1242\" data-start=\"1222\"\u003e\u003cstrong data-end=\"1242\" data-start=\"1222\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43578418397428,"sku":"38599","price":144.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAElastic_550g1.jpg?v=1668824433"},{"product_id":"louis-francois-extra-slow-set-pectin","title":"LOUIS FRANCOIS Extra Slow Set Pectin, 1kg","description":"\u003cp\u003eLouis Francois Extra Slow Set Pectin is a high-methoxyl pectin designed for fruit preparations that need more working time before setting. It is activated by sugar and acid, making it especially useful for jams, jellies, coulis, confit, and yogurt fruit preparations where you want time to pour, layer, pipe, or evenly suspend fruit before the gel forms.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to reduce clumping. It can also be dispersed in a non-solvent such as oil, alcohol, or concentrated sugar. For best results, dissolve with heat and shear at about 80 to 85°C, and add the acid toward the end of cooking.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the recipe and the texture you want. A practical range is about 0.25 to 3% of total mass, with lower usage for softer fruit preparations and higher usage for firmer jams or jellies.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTraditional jams and fruit preserves\u003c\/li\u003e\n\u003cli\u003eJellies, coulis, and confit\u003c\/li\u003e\n\u003cli\u003eYogurt fruit preparations with even fruit distribution\u003c\/li\u003e\n\u003cli\u003eFruit fillings that need time for pouring, layering, or piping\u003c\/li\u003e\n\u003cli\u003eSugar-reduced fruit jellies with the right final solids and acidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It sets on cooling, with the final texture developing over about 24 hours. The finished gel is heat-stable, but it is not recommended for frozen applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with rapid-set or standard-set pectins, Extra Slow Set Pectin gives more working time before gelation, which is especially helpful for larger batches, even fruit suspension, and more precise finishing. Compared with pectins such as NH or 325NH95, this is a high-methoxyl pectin that relies on sugar and acid rather than calcium, and it is better suited to cooked fruit preparations than thermoreversible glaze-style applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from citrus or apple pectin and standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":43595125752052,"sku":"10150","price":132.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectinExtraSlowSet.jpg?v=1743827180"},{"product_id":"gelita-gelatin-powder-175-bloom","title":"GELITA Silver-Grade Gelatin Powder – 175 Bloom, Bovine Origin","description":"\u003cp data-start=\"235\" data-end=\"598\" class=\"\"\u003eGELITA’s 175 Bloom Gelatin Powder is a high-quality, silver-grade equivalent gelatin derived from 100% bovine (beef) sources. With a Bloom strength close to silver leaf gelatin (approximately 180 Bloom), this powdered format is a convenient, fast-dissolving alternative to gelatin sheets—ideal for precise, measured applications in both sweet and savoury recipes.\u003c\/p\u003e\n\u003cp data-start=\"600\" data-end=\"800\" class=\"\"\u003eThis unflavoured gelatin powder is widely used in the professional kitchen for jellies, aspics, mousse, panna cotta, cake fillings, and other culinary preparations requiring a gentle but reliable set.\u003c\/p\u003e\n\u003cp data-start=\"802\" data-end=\"851\" class=\"\"\u003e\u003cstrong data-start=\"802\" data-end=\"849\"\u003eWhy Choose GELITA Gelatin Powder 175 Bloom?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"852\" data-end=\"1083\"\u003e\n\u003cli data-start=\"852\" data-end=\"890\" class=\"\"\u003e\n\u003cp data-start=\"854\" data-end=\"890\" class=\"\"\u003eSilver-strength gelatin equivalent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"891\" data-end=\"953\" class=\"\"\u003e\n\u003cp data-start=\"893\" data-end=\"953\" class=\"\"\u003ePowdered format for easy measurement and rapid dissolution\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"954\" data-end=\"1003\" class=\"\"\u003e\n\u003cp data-start=\"956\" data-end=\"1003\" class=\"\"\u003eNeutral in flavour, colourless, and odourless\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1004\" data-end=\"1043\" class=\"\"\u003e\n\u003cp data-start=\"1006\" data-end=\"1043\" class=\"\"\u003eMade from 100% bovine (beef) source\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1044\" data-end=\"1083\" class=\"\"\u003e\n\u003cp data-start=\"1046\" data-end=\"1083\" class=\"\"\u003eFree from fat, carbs, and allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1085\" data-end=\"1237\" class=\"\"\u003e\u003cstrong data-start=\"1085\" data-end=\"1100\"\u003eHow to Use:\u003c\/strong\u003e\u003cbr data-start=\"1100\" data-end=\"1103\"\u003eDissolve the measured gelatin powder into your recipe liquid (20°C or above). Allow it to bloom fully before heating gently if needed.\u003c\/p\u003e\n\u003cp data-start=\"1239\" data-end=\"1268\" class=\"\"\u003e\u003cstrong data-start=\"1239\" data-end=\"1266\"\u003eProduct Specifications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1269\" data-end=\"1488\"\u003e\n\u003cli data-start=\"1269\" data-end=\"1296\" class=\"\"\u003e\n\u003cp data-start=\"1271\" data-end=\"1296\" class=\"\"\u003e\u003cstrong data-start=\"1271\" data-end=\"1290\"\u003eBloom Strength:\u003c\/strong\u003e 175\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1297\" data-end=\"1319\" class=\"\"\u003e\n\u003cp data-start=\"1299\" data-end=\"1319\" class=\"\"\u003e\u003cstrong data-start=\"1299\" data-end=\"1310\"\u003eOrigin:\u003c\/strong\u003e Brazil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1320\" data-end=\"1355\" class=\"\"\u003e\n\u003cp data-start=\"1322\" data-end=\"1355\" class=\"\"\u003e\u003cstrong data-start=\"1322\" data-end=\"1338\"\u003eIngredients:\u003c\/strong\u003e Bovine Gelatin\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1356\" data-end=\"1420\" class=\"\"\u003e\n\u003cp data-start=\"1358\" data-end=\"1420\" class=\"\"\u003e\u003cstrong data-start=\"1358\" data-end=\"1375\"\u003eDietary Info:\u003c\/strong\u003e Fat-free, carbohydrate-free, allergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1421\" data-end=\"1488\" class=\"\"\u003e\n\u003cp data-start=\"1423\" data-end=\"1488\" class=\"\"\u003e\u003cstrong data-start=\"1423\" data-end=\"1435\"\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place, sealed to avoid moisture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1490\" data-end=\"1640\" class=\"\"\u003e\u003cem data-start=\"1493\" data-end=\"1640\"\u003eLooking for stronger gel strength? Explore our Louis Francois Gelatin Powder – \u003ca href=\"https:\/\/supplies.gusta.ca\/products\/louis-francois-porcine-gelatin-powder-200-bloom\" target=\"_blank\" rel=\"noopener\"\u003eGold Grade\u003c\/a\u003e or \u003ca href=\"https:\/\/supplies.gusta.ca\/products\/louis-francois-fish-gelatin-200-bloom-pescatarian-gelling-agent\" target=\"_blank\" rel=\"noopener\"\u003eHalal \u0026amp; Kosher-certified\u003c\/a\u003e options for firmer results.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gelita","offers":[{"title":"100g","offer_id":43687434846452,"sku":"","price":11.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":43689640493300,"sku":"","price":37.25,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/GELITAGelatinPowder_175Bloom_100g1.jpg?v=1673652998"},{"product_id":"sosa-proespuma-cold-foaming-agent-700g","title":"SOSA Proespuma Cold – Cold Foaming Agent for Siphons, 700g","description":"\u003cp class=\"\" data-end=\"500\" data-start=\"207\"\u003eSOSA Proespuma Cold is a powdered foaming and aerating agent designed specifically for creating cold espumas, foams, and airs using a siphon. It produces light, stable textures with long-lasting hold, ideal for modern plated desserts, cold sauces, and innovative presentations.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"755\" data-start=\"502\"\u003eThis product is heat-resistant and freezable, offering excellent stability in both chilled and frozen applications. Proespuma Cold works with most liquids and is especially suited for cold preparations that require structure without heat activation.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"789\" data-start=\"762\"\u003e\u003cstrong data-end=\"787\" data-start=\"766\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"927\" data-start=\"790\"\u003e\n\u003cli class=\"\" data-end=\"840\" data-start=\"790\"\u003e\n\u003cp class=\"\" data-end=\"840\" data-start=\"792\"\u003eDissolve in cold liquid by stirring vigorously\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"886\" data-start=\"841\"\u003e\n\u003cp class=\"\" data-end=\"886\" data-start=\"843\"\u003eCan be used in siphons for foams and airs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"927\" data-start=\"887\"\u003e\n\u003cp class=\"\" data-end=\"927\" data-start=\"889\"\u003eWorks in liquid or semi-liquid recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"956\" data-start=\"934\"\u003e\u003cstrong data-end=\"954\" data-start=\"938\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1113\" data-start=\"957\"\u003e\n\u003cli class=\"\" data-end=\"983\" data-start=\"957\"\u003e\n\u003cp class=\"\" data-end=\"983\" data-start=\"959\"\u003eCold espumas and foams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1020\" data-start=\"984\"\u003e\n\u003cp class=\"\" data-end=\"1020\" data-start=\"986\"\u003eAromatic airs and light toppings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1058\" data-start=\"1021\"\u003e\n\u003cp class=\"\" data-end=\"1058\" data-start=\"1023\"\u003eSavoury sauces and cold emulsions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1113\" data-start=\"1059\"\u003e\n\u003cp class=\"\" data-end=\"1113\" data-start=\"1061\"\u003eCreative plating elements for desserts or appetizers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1151\" data-start=\"1120\"\u003e\u003cstrong data-end=\"1149\" data-start=\"1124\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1243\" data-start=\"1152\"\u003e\n\u003cli class=\"\" data-end=\"1183\" data-start=\"1152\"\u003e\n\u003cp class=\"\" data-end=\"1183\" data-start=\"1154\"\u003eWhipping and foaming action\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1208\" data-start=\"1184\"\u003e\n\u003cp class=\"\" data-end=\"1208\" data-start=\"1186\"\u003eEmulsifying capacity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1243\" data-start=\"1209\"\u003e\n\u003cp class=\"\" data-end=\"1243\" data-start=\"1211\"\u003eFreeze-stable and heat-resistant\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1278\" data-start=\"1250\"\u003e\u003cstrong data-end=\"1276\" data-start=\"1254\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1311\" data-start=\"1279\"\u003e\n\u003cli class=\"\" data-end=\"1311\" data-start=\"1279\"\u003e\n\u003cp class=\"\" data-end=\"1311\" data-start=\"1281\"\u003e50–100 g per kg of preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1339\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1337\" data-start=\"1322\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1435\" data-start=\"1340\"\u003e\n\u003cli class=\"\" data-end=\"1368\" data-start=\"1340\"\u003e\n\u003cp class=\"\" data-end=\"1368\" data-start=\"1342\"\u003eSuitable for vegetarians\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1405\" data-start=\"1369\"\u003e\n\u003cp class=\"\" data-end=\"1405\" data-start=\"1371\"\u003eKosher Dairy and Halal certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1435\" data-start=\"1406\"\u003e\n\u003cp class=\"\" data-end=\"1435\" data-start=\"1408\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1457\" data-start=\"1437\"\u003e\u003cstrong data-end=\"1457\" data-start=\"1437\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43776474087668,"sku":"38976","price":54.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAProespumaCold_700g1.jpg?v=1676594015"},{"product_id":"sosa-proespuma-hot-foaming-agent-500g","title":"SOSA Proespuma Hot – Hot Foaming Agent for Siphons, 500g","description":"\u003cp class=\"\" data-end=\"493\" data-start=\"198\"\u003eSOSA Proespuma Hot is a powdered foaming agent specially designed for preparing hot espumas, foams, and aerated mousses using a siphon. It helps stabilize emulsions and aerated textures under heat, reducing the need for added fats while maintaining structure and consistency.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"677\" data-start=\"495\"\u003eIdeal for creating hot, siphon-dispensed foams and light preparations with long-lasting volume, Proespuma Hot works with a wide range of liquids and is heat-stable and freezable.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"711\" data-start=\"684\"\u003e\u003cstrong data-end=\"709\" data-start=\"688\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"876\" data-start=\"712\"\u003e\n\u003cli class=\"\" data-end=\"745\" data-start=\"712\"\u003e\n\u003cp class=\"\" data-end=\"745\" data-start=\"714\"\u003eMix with liquid while heating\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"777\" data-start=\"746\"\u003e\n\u003cp class=\"\" data-end=\"777\" data-start=\"748\"\u003eStir vigorously to dissolve\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"835\" data-start=\"778\"\u003e\n\u003cp class=\"\" data-end=\"835\" data-start=\"780\"\u003eHeat between \u003cstrong data-end=\"818\" data-start=\"793\"\u003e50–70 °C (120–160 °F)\u003c\/strong\u003e for activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"876\" data-start=\"836\"\u003e\n\u003cp class=\"\" data-end=\"876\" data-start=\"838\"\u003eLoad into a siphon and charge as usual\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"905\" data-start=\"883\"\u003e\u003cstrong data-end=\"903\" data-start=\"887\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1032\" data-start=\"906\"\u003e\n\u003cli class=\"\" data-end=\"931\" data-start=\"906\"\u003e\n\u003cp class=\"\" data-end=\"931\" data-start=\"908\"\u003eHot espumas and foams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"967\" data-start=\"932\"\u003e\n\u003cp class=\"\" data-end=\"967\" data-start=\"934\"\u003eLight aerated sauces or mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"999\" data-start=\"968\"\u003e\n\u003cp class=\"\" data-end=\"999\" data-start=\"970\"\u003eEmulsified hot preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1032\" data-start=\"1000\"\u003e\n\u003cp class=\"\" data-end=\"1032\" data-start=\"1002\"\u003eAny liquid or semi-liquid base\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1070\" data-start=\"1039\"\u003e\u003cstrong data-end=\"1068\" data-start=\"1043\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1159\" data-start=\"1071\"\u003e\n\u003cli class=\"\" data-end=\"1101\" data-start=\"1071\"\u003e\n\u003cp class=\"\" data-end=\"1101\" data-start=\"1073\"\u003eWhipping and foaming agent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1124\" data-start=\"1102\"\u003e\n\u003cp class=\"\" data-end=\"1124\" data-start=\"1104\"\u003eEmulsifying action\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1159\" data-start=\"1125\"\u003e\n\u003cp class=\"\" data-end=\"1159\" data-start=\"1127\"\u003eHeat-resistant and freeze-stable\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1194\" data-start=\"1166\"\u003e\u003cstrong data-end=\"1192\" data-start=\"1170\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1227\" data-start=\"1195\"\u003e\n\u003cli class=\"\" data-end=\"1227\" data-start=\"1195\"\u003e\n\u003cp class=\"\" data-end=\"1227\" data-start=\"1197\"\u003e50–100 g per kg of preparation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1255\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1253\" data-start=\"1238\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1345\" data-start=\"1256\"\u003e\n\u003cli class=\"\" data-end=\"1284\" data-start=\"1256\"\u003e\n\u003cp class=\"\" data-end=\"1284\" data-start=\"1258\"\u003eSuitable for vegetarians\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1315\" data-start=\"1285\"\u003e\n\u003cp class=\"\" data-end=\"1315\" data-start=\"1287\"\u003eKosher and Halal certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1345\" data-start=\"1316\"\u003e\n\u003cp class=\"\" data-end=\"1345\" data-start=\"1318\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1367\" data-start=\"1347\"\u003e\u003cstrong data-end=\"1367\" data-start=\"1347\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43776481362164,"sku":"38973","price":82.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAProespumaHot_500g1.jpg?v=1676595233"},{"product_id":"sosa-sodium-alginate-gelling-agent","title":"SOSA Sodium Alginate – Molecular Gelling Agent","description":"\u003cp data-start=\"266\" data-end=\"566\" class=\"\"\u003eSodium Alginate is a natural hydrocolloid derived from various types of brown algae, including \u003cem data-start=\"365\" data-end=\"372\"\u003eFucus\u003c\/em\u003e, \u003cem data-start=\"374\" data-end=\"385\"\u003eLaminaria\u003c\/em\u003e, and \u003cem data-start=\"391\" data-end=\"404\"\u003eMacrocystis\u003c\/em\u003e. It is best known for its ability to form gels in the presence of calcium, making it a key ingredient for spherification techniques in modern gastronomy.\u003c\/p\u003e\n\u003cp data-start=\"568\" data-end=\"885\" class=\"\"\u003eThis gelling action allows chefs to encapsulate liquids in delicate, thermo-reversible membranes, creating visually striking “caviar” pearls, spheres, and other textures that deliver an intense burst of flavour in the mouth. Its versatility has made it a staple in both avant-garde pastry and savoury cuisine.\u003c\/p\u003e\n\u003ch3 data-start=\"892\" data-end=\"923\" class=\"\"\u003e\u003cstrong data-start=\"896\" data-end=\"921\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"924\" data-end=\"1142\"\u003e\n\u003cli data-start=\"924\" data-end=\"991\" class=\"\"\u003e\n\u003cp data-start=\"926\" data-end=\"991\" class=\"\"\u003eGels in contact with calcium (direct or reverse spherification)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"992\" data-end=\"1025\" class=\"\"\u003e\n\u003cp data-start=\"994\" data-end=\"1025\" class=\"\"\u003eThermo-reversible when heated\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1026\" data-end=\"1079\" class=\"\"\u003e\n\u003cp data-start=\"1028\" data-end=\"1079\" class=\"\"\u003eActs as a \u003cstrong data-start=\"1038\" data-end=\"1051\"\u003ethickener\u003c\/strong\u003e in the absence of calcium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1080\" data-end=\"1142\" class=\"\"\u003e\n\u003cp data-start=\"1082\" data-end=\"1142\" class=\"\"\u003eCold or hot soluble (with better results when hydrated cold)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1149\" data-end=\"1169\" class=\"\"\u003e\u003cstrong data-start=\"1153\" data-end=\"1167\"\u003eHow to Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1170\" data-end=\"1514\"\u003e\n\u003cli data-start=\"1170\" data-end=\"1282\" class=\"\"\u003e\n\u003cp data-start=\"1172\" data-end=\"1282\" class=\"\"\u003e\u003cstrong data-start=\"1172\" data-end=\"1197\"\u003eDirect Spherification\u003c\/strong\u003e: Add alginate to the base liquid and blend vigorously. Rest to remove air bubbles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1283\" data-end=\"1438\" class=\"\"\u003e\n\u003cp data-start=\"1285\" data-end=\"1438\" class=\"\"\u003e\u003cstrong data-start=\"1285\" data-end=\"1311\"\u003eReverse Spherification\u003c\/strong\u003e: Dissolve alginate in mineral water for the external bath; the base liquid should contain calcium or calcium gluconolactate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1439\" data-end=\"1514\" class=\"\"\u003e\n\u003cp data-start=\"1441\" data-end=\"1514\" class=\"\"\u003eAdd \u003cstrong data-start=\"1445\" data-end=\"1454\"\u003esugar\u003c\/strong\u003e to aid incorporation. Use a hand blender to avoid clumping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1521\" data-end=\"1549\" class=\"\"\u003e\u003cstrong data-start=\"1525\" data-end=\"1547\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1550\" data-end=\"1631\"\u003e\n\u003cli data-start=\"1550\" data-end=\"1631\" class=\"\"\u003e\n\u003cp data-start=\"1552\" data-end=\"1631\" class=\"\"\u003e\u003cstrong data-start=\"1552\" data-end=\"1566\"\u003e5 g per kg\u003c\/strong\u003e of preparation (for both spherification and thickening purposes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1638\" data-end=\"1660\" class=\"\"\u003e\u003cstrong data-start=\"1642\" data-end=\"1658\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1661\" data-end=\"1806\"\u003e\n\u003cli data-start=\"1661\" data-end=\"1700\" class=\"\"\u003e\n\u003cp data-start=\"1663\" data-end=\"1700\" class=\"\"\u003eMolecular “caviar,” pearls, spheres\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1701\" data-end=\"1741\" class=\"\"\u003e\n\u003cp data-start=\"1703\" data-end=\"1741\" class=\"\"\u003eVegan ravioli or encapsulated sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1742\" data-end=\"1806\" class=\"\"\u003e\n\u003cp data-start=\"1744\" data-end=\"1806\" class=\"\"\u003eFruit juices, purées, and dairy foams (reverse spherification)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1813\" data-end=\"1835\" class=\"\"\u003e\u003cstrong data-start=\"1817\" data-end=\"1833\"\u003eObservations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1836\" data-end=\"2080\"\u003e\n\u003cli data-start=\"1836\" data-end=\"1909\" class=\"\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1909\" class=\"\"\u003eRequires \u003cstrong data-start=\"1847\" data-end=\"1857\"\u003epH ≥ 4\u003c\/strong\u003e and \u003cstrong data-start=\"1862\" data-end=\"1885\"\u003ewater content ≥ 80%\u003c\/strong\u003e for effective gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1910\" data-end=\"1978\" class=\"\"\u003e\n\u003cp data-start=\"1912\" data-end=\"1978\" class=\"\"\u003eAvoid fatty or alcoholic mediums, which interfere with hydration\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1979\" data-end=\"2031\" class=\"\"\u003e\n\u003cp data-start=\"1981\" data-end=\"2031\" class=\"\"\u003eUse \u003cstrong data-start=\"1985\" data-end=\"2002\"\u003emineral water\u003c\/strong\u003e for reverse spherification\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2032\" data-end=\"2080\" class=\"\"\u003e\n\u003cp data-start=\"2034\" data-end=\"2080\" class=\"\"\u003eDoes not gel without calcium—will only thicken\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2087\" data-end=\"2108\" class=\"\"\u003e\u003cstrong data-start=\"2091\" data-end=\"2106\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2109\" data-end=\"2180\"\u003e\n\u003cli data-start=\"2109\" data-end=\"2148\" class=\"\"\u003e\n\u003cp data-start=\"2111\" data-end=\"2148\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2149\" data-end=\"2180\" class=\"\"\u003e\n\u003cp data-start=\"2151\" data-end=\"2180\" class=\"\"\u003eGluten-free and allergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Raspberry Spherification · Alginate and Gluconolactat · Texturizers\" src=\"https:\/\/www.youtube.com\/embed\/9zDAhuDZBBg\" height=\"500\" width=\"889\"\u003e\u003c\/iframe\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/OL5_GHQDl3M\" title=\"Coulant Omelette · Alginat · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"50g (repack)","offer_id":43965005693172,"sku":"","price":17.75,"currency_code":"CAD","in_stock":false},{"title":"750g","offer_id":43965005725940,"sku":"38467","price":192.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAAlginate_750g1.jpg?v=1684035049"},{"product_id":"sosa-calcium-chloride-direct-spherification","title":"SOSA Calcium Chloride – For Direct Spherification","description":"\u003cp data-start=\"206\" data-end=\"600\" class=\"\"\u003eCalcium Chloride is a fast-acting calcium salt widely used in direct spherification, a technique in molecular gastronomy that allows you to encapsulate liquids in a thin gel membrane, producing visually striking pearls, spheres, or “caviars.” This process creates a burst of flavour and texture in the mouth and has become a hallmark of modern pastry and culinary presentations.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"879\" class=\"\"\u003eIn the spherification process, Calcium Chloride is used to create the reactive bath that interacts with Sodium Alginate, forming a gel-like skin around the liquid when droplets are submerged. It dissolves easily in water and does not require blending with a hand mixer.\u003c\/p\u003e\n\u003ch3 data-start=\"886\" data-end=\"917\" class=\"\"\u003e\u003cstrong data-start=\"890\" data-end=\"915\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"918\" data-end=\"1085\"\u003e\n\u003cli data-start=\"918\" data-end=\"977\" class=\"\"\u003e\n\u003cp data-start=\"920\" data-end=\"977\" class=\"\"\u003eReacts instantly with sodium alginate for gel formation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"978\" data-end=\"1023\" class=\"\"\u003e\n\u003cp data-start=\"980\" data-end=\"1023\" class=\"\"\u003eHighly soluble in water without agitation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1024\" data-end=\"1085\" class=\"\"\u003e\n\u003cp data-start=\"1026\" data-end=\"1085\" class=\"\"\u003eUsed exclusively in \u003cstrong data-start=\"1046\" data-end=\"1071\"\u003edirect spherification\u003c\/strong\u003e (not reverse)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1092\" data-end=\"1119\" class=\"\"\u003e\u003cstrong data-start=\"1096\" data-end=\"1117\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1120\" data-end=\"1287\"\u003e\n\u003cli data-start=\"1120\" data-end=\"1178\" class=\"\"\u003e\n\u003cp data-start=\"1122\" data-end=\"1178\" class=\"\"\u003eMix into \u003cstrong data-start=\"1131\" data-end=\"1148\"\u003emineral water\u003c\/strong\u003e to prepare the gelling bath\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1179\" data-end=\"1217\" class=\"\"\u003e\n\u003cp data-start=\"1181\" data-end=\"1217\" class=\"\"\u003eNo blending (turbomixing) required\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1218\" data-end=\"1287\" class=\"\"\u003e\n\u003cp data-start=\"1220\" data-end=\"1287\" class=\"\"\u003eIdeal for producing small spheres, pearls, and fluid gels on demand\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1294\" data-end=\"1316\" class=\"\"\u003e\u003cstrong data-start=\"1298\" data-end=\"1314\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1317\" data-end=\"1442\"\u003e\n\u003cli data-start=\"1317\" data-end=\"1388\" class=\"\"\u003e\n\u003cp data-start=\"1319\" data-end=\"1388\" class=\"\"\u003eDirect spherification bath for juices, infusions, cocktails, sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1389\" data-end=\"1442\" class=\"\"\u003e\n\u003cp data-start=\"1391\" data-end=\"1442\" class=\"\"\u003eCulinary plating, canapé garnishes, modern desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1449\" data-end=\"1477\" class=\"\"\u003e\u003cstrong data-start=\"1453\" data-end=\"1475\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1478\" data-end=\"1547\"\u003e\n\u003cli data-start=\"1478\" data-end=\"1547\" class=\"\"\u003e\n\u003cp data-start=\"1480\" data-end=\"1547\" class=\"\"\u003e\u003cstrong data-start=\"1480\" data-end=\"1500\"\u003e8–10 g per litre\u003c\/strong\u003e of mineral water (adjust based on sphere size)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1554\" data-end=\"1575\" class=\"\"\u003e\u003cstrong data-start=\"1558\" data-end=\"1573\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1576\" data-end=\"1644\"\u003e\n\u003cli data-start=\"1576\" data-end=\"1609\" class=\"\"\u003e\n\u003cp data-start=\"1578\" data-end=\"1609\" class=\"\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1610\" data-end=\"1644\" class=\"\"\u003e\n\u003cp data-start=\"1612\" data-end=\"1644\" class=\"\"\u003eFood-grade, professional quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1646\" data-end=\"1666\" class=\"\"\u003e\u003cstrong data-start=\"1646\" data-end=\"1666\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/CUzEBYzU2ig\" title=\"Yoghourt Sphere · Alginat \/ Clorur \/ Kit pH · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Cacao Caviar · Alginat \/ Clorur \/ Kit pH · Texturizers\" src=\"https:\/\/www.youtube.com\/embed\/Ua5v_Es3zs4\" height=\"500\" width=\"889\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"75g (repack)","offer_id":43965006414068,"sku":"","price":10.0,"currency_code":"CAD","in_stock":false},{"title":"750g","offer_id":43965006446836,"sku":"38548","price":48.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAChloride_750g1.jpg?v=1684036745"},{"product_id":"sosa-gluconolactate-reverse-spherification-calcium","title":"SOSA Gluconolactate – For Reverse Spherification","description":"\u003cp class=\"\" data-end=\"581\" data-start=\"239\"\u003eCalcium Gluconolactate is a blend of calcium gluconate and calcium lactate, specially formulated to increase the calcium content of liquids without altering their flavour. This makes it ideal for reverse spherification, where the base liquid must contain calcium to form a gel coating when submerged in a sodium alginate bath.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"797\" data-start=\"583\"\u003eUnlike calcium chloride, which can impart bitterness, Calcium Gluconolactate is completely tasteless, allowing chefs to work with delicate or sweet ingredients while maintaining the integrity of their flavours.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"835\" data-start=\"804\"\u003e\u003cstrong data-end=\"833\" data-start=\"808\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1072\" data-start=\"836\"\u003e\n\u003cli class=\"\" data-end=\"893\" data-start=\"836\"\u003e\n\u003cp class=\"\" data-end=\"893\" data-start=\"838\"\u003eEnriches liquids with calcium without affecting taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"948\" data-start=\"894\"\u003e\n\u003cp class=\"\" data-end=\"948\" data-start=\"896\"\u003eEnables reverse spherification with alginate baths\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1008\" data-start=\"949\"\u003e\n\u003cp class=\"\" data-end=\"1008\" data-start=\"951\"\u003eIdeal for dairy-free, low-calcium, or clarified liquids\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1072\" data-start=\"1009\"\u003e\n\u003cp class=\"\" data-end=\"1072\" data-start=\"1011\"\u003eDissolves easily into mixtures without the need for agitation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1106\" data-start=\"1079\"\u003e\u003cstrong data-end=\"1104\" data-start=\"1083\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1220\" data-start=\"1107\"\u003e\n\u003cli class=\"\" data-end=\"1158\" data-start=\"1107\"\u003e\n\u003cp class=\"\" data-end=\"1158\" data-start=\"1109\"\u003eAdd directly to the liquid you wish to spherify\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1190\" data-start=\"1159\"\u003e\n\u003cp class=\"\" data-end=\"1190\" data-start=\"1161\"\u003eBlend until fully dissolved\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1220\" data-start=\"1191\"\u003e\n\u003cp class=\"\" data-end=\"1220\" data-start=\"1193\"\u003eNo impact on aroma or taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1249\" data-start=\"1227\"\u003e\u003cstrong data-end=\"1247\" data-start=\"1231\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1471\" data-start=\"1250\"\u003e\n\u003cli class=\"\" data-end=\"1312\" data-start=\"1250\"\u003e\n\u003cp class=\"\" data-end=\"1312\" data-start=\"1252\"\u003eReverse spherification for fruit juices, cocktails, purées\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1394\" data-start=\"1313\"\u003e\n\u003cp class=\"\" data-end=\"1394\" data-start=\"1315\"\u003eUse with sodium alginate baths to create stable spheres with liquid interiors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1471\" data-start=\"1395\"\u003e\n\u003cp class=\"\" data-end=\"1471\" data-start=\"1397\"\u003eUseful in modernist pastry, plated desserts, and fine dining presentations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1506\" data-start=\"1478\"\u003e\u003cstrong data-end=\"1504\" data-start=\"1482\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1534\" data-start=\"1507\"\u003e\n\u003cli class=\"\" data-end=\"1534\" data-start=\"1507\"\u003e\n\u003cp class=\"\" data-end=\"1534\" data-start=\"1509\"\u003e\u003cstrong data-end=\"1524\" data-start=\"1509\"\u003e20 g per kg\u003c\/strong\u003e of liquid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1562\" data-start=\"1541\"\u003e\u003cstrong data-end=\"1560\" data-start=\"1545\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1685\" data-start=\"1563\"\u003e\n\u003cli class=\"\" data-end=\"1596\" data-start=\"1563\"\u003e\n\u003cp class=\"\" data-end=\"1596\" data-start=\"1565\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1634\" data-start=\"1597\"\u003e\n\u003cp class=\"\" data-end=\"1634\" data-start=\"1599\"\u003eTasteless, food-grade formulation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1685\" data-start=\"1635\"\u003e\n\u003cp class=\"\" data-end=\"1685\" data-start=\"1637\"\u003eSuitable for both sweet and savoury applications\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1707\" data-start=\"1687\"\u003e\u003cstrong data-end=\"1707\" data-start=\"1687\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/9zDAhuDZBBg\" title=\"Raspberry Spherification · Alginate and Gluconolactat · Texturizers\"\u003e\u003c\/iframe\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/f2lO-cBVRVI\" title=\"Liquorice Caviar · Gluconolectat \/ Alginate · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"100g (repack)","offer_id":43965006512372,"sku":"","price":17.5,"currency_code":"CAD","in_stock":false},{"title":"500g","offer_id":43965006545140,"sku":"38683","price":44.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAGluconolactate_500g1.jpg?v=1684037845"},{"product_id":"sosa-fry-glue-for-deep-fried-texture-500g","title":"SOSA Fry Glue Powder for Deep Frying – Vegan Egg Substitute, 500g (Clearance)","description":"\u003cp data-start=\"148\" data-end=\"305\" class=\"\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eLimited Notice:  \u003c\/strong\u003eLimited availability for a short time only.  The current batch has a best before date of July 2025.  \u003cmeta charset=\"utf-8\"\u003e As you may be aware, unopened dried powder kept in cool condition can be in excellent condition well beyond the suggested best before dates.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"148\" data-end=\"305\" class=\"\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eSosa Fry Glue is an innovative egg substitute designed to enhance the texture and integrity of deep-fried foods.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eThis white powder is a blend of starches and texturizers that, when mixed with cold water, creates a sealing layer around fillings.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eIdeal for dishes like croquettes, it prevents fillings from leaking during frying, ensuring a crisp exterior and moist interior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"312\" data-end=\"329\"\u003eKey Features:\u003c\/h3\u003e\n\u003cul data-start=\"331\" data-end=\"743\"\u003e\n\u003cli data-start=\"331\" data-end=\"391\" class=\"\"\u003e\n\u003cp data-start=\"333\" data-end=\"391\" class=\"\"\u003eEgg Replacement: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eServes as a vegan-friendly alternative to eggs in batters.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"392\" data-end=\"451\" class=\"\"\u003e\n\u003cp data-start=\"394\" data-end=\"451\" class=\"\"\u003eSealing Effect: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eForms a protective barrier to keep fillings intact during frying.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"452\" data-end=\"510\" class=\"\"\u003e\n\u003cp data-start=\"454\" data-end=\"510\" class=\"\"\u003eVersatile Use: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eSuitable for various applications, including croquettes and other batters with liquid or semi-liquid centers.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"511\" data-end=\"572\" class=\"\"\u003e\n\u003cp data-start=\"513\" data-end=\"572\" class=\"\"\u003eEasy Preparation: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eMix with cold water using strong agitation for optimal results.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"573\" data-end=\"636\" class=\"\"\u003e\n\u003cp data-start=\"575\" data-end=\"636\" class=\"\"\u003eDietary Friendly: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eSuitable for vegetarians, vegans, and individuals with coeliac disease.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"637\" data-end=\"743\" class=\"\"\u003e\n\u003cp data-start=\"639\" data-end=\"743\" class=\"\"\u003eAllergen-Free: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eContains no common allergens.\u003c\/span\u003e\u003cspan class=\"ms-1 inline-flex max-w-full items-center relative top-[-0.094rem] animate-[show_150ms_ease-in]\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"750\" data-end=\"773\"\u003eUsage Instructions:\u003c\/h3\u003e\n\u003cul data-start=\"775\" data-end=\"987\"\u003e\n\u003cli data-start=\"775\" data-end=\"828\" class=\"\"\u003e\n\u003cp data-start=\"777\" data-end=\"828\" class=\"\"\u003eMixing: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eCombine the powder with cold water, stirring vigorously to achieve a smooth consistency.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"829\" data-end=\"887\" class=\"\"\u003e\n\u003cp data-start=\"831\" data-end=\"887\" class=\"\"\u003eApplication: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eCoat the product with the prepared mixture before applying the final batter or breading.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"888\" data-end=\"987\" class=\"\"\u003e\n\u003cp data-start=\"890\" data-end=\"987\" class=\"\"\u003eDosage: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eRecommended at 300g per 1kg of preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"994\" data-end=\"1010\" class=\"\"\u003eIngredients: \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003ePotato starch, chickpea flour, salt, thickener: guar gum (E412).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"994\" data-end=\"1010\" class=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Panko Coated Chicken and Truffle Spheres - Fry Glue\" src=\"https:\/\/www.youtube.com\/embed\/NbYbcY-vwj8\" height=\"566\" width=\"1006\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSuitable for vegetarians, vegans and coeliacs.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAllergens: No allergens\u003c\/p\u003e\n\u003cp\u003eProduct of Spain\u003c\/p\u003e\n\u003cp\u003eSosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43952921706740,"sku":"38667","price":12.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAFlyGlueforDeepFriedTexture_500g1.jpg?v=1684044903"},{"product_id":"sosa-yellow-pectin-500g","title":"SOSA Yellow Pectin, 500g","description":"\u003cp data-start=\"252\" data-end=\"587\" class=\"\"\u003eSOSA Yellow Pectin, 500g is a high methoxyl pectin (HM) with retardant salts, specially formulated for traditional fruit confectionery. In aqueous solutions with high sugar and acid content, it forms strong, cohesive, heat-resistant gels with high viscosity—ideal for fruit jellies, pâte de fruits, and gummy-style candies.\u003c\/p\u003e\n\u003cp data-start=\"589\" data-end=\"880\" class=\"\"\u003eCompared to standard HM pectins, SOSA Yellow Pectin sets at a lower temperature, offering greater control and ease during the production of soft confections and fillings. Gelation occurs after the addition of acid at the end of cooking, making it ideal for layered or piped applications.\u003c\/p\u003e\n\u003ch3 data-start=\"887\" data-end=\"914\" class=\"\"\u003e\u003cstrong data-start=\"891\" data-end=\"912\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"915\" data-end=\"1106\"\u003e\n\u003cli data-start=\"915\" data-end=\"980\" class=\"\"\u003e\n\u003cp data-start=\"917\" data-end=\"980\" class=\"\"\u003eIncorporate into the sugar base at 40 °C, stirring vigorously\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"981\" data-end=\"1012\" class=\"\"\u003e\n\u003cp data-start=\"983\" data-end=\"1012\" class=\"\"\u003eBring the mixture to a boil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1013\" data-end=\"1065\" class=\"\"\u003e\n\u003cp data-start=\"1015\" data-end=\"1065\" class=\"\"\u003eAdd acid at the final stage to activate gelation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1066\" data-end=\"1106\" class=\"\"\u003e\n\u003cp data-start=\"1068\" data-end=\"1106\" class=\"\"\u003eGel is \u003cstrong data-start=\"1075\" data-end=\"1097\"\u003ethermoirreversible\u003c\/strong\u003e once set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1113\" data-end=\"1135\" class=\"\"\u003e\u003cstrong data-start=\"1117\" data-end=\"1133\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1136\" data-end=\"1273\"\u003e\n\u003cli data-start=\"1136\" data-end=\"1163\" class=\"\"\u003e\n\u003cp data-start=\"1138\" data-end=\"1163\" class=\"\"\u003eGummies and jelly beans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1164\" data-end=\"1197\" class=\"\"\u003e\n\u003cp data-start=\"1166\" data-end=\"1197\" class=\"\"\u003ePâte de fruit (fruit jellies)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1198\" data-end=\"1232\" class=\"\"\u003e\n\u003cp data-start=\"1200\" data-end=\"1232\" class=\"\"\u003eBakery and tart fruit fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1233\" data-end=\"1273\" class=\"\"\u003e\n\u003cp data-start=\"1235\" data-end=\"1273\" class=\"\"\u003eConfections with or without fruit pulp\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1280\" data-end=\"1308\" class=\"\"\u003e\u003cstrong data-start=\"1284\" data-end=\"1306\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1309\" data-end=\"1352\"\u003e\n\u003cli data-start=\"1309\" data-end=\"1352\" class=\"\"\u003e\n\u003cp data-start=\"1311\" data-end=\"1352\" class=\"\"\u003e1–2% depending on formulation and texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1359\" data-end=\"1381\" class=\"\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1379\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1382\" data-end=\"1591\"\u003e\n\u003cli data-start=\"1382\" data-end=\"1429\" class=\"\"\u003e\n\u003cp data-start=\"1384\" data-end=\"1429\" class=\"\"\u003eLow setting temperature for easier handling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1471\" class=\"\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1471\" class=\"\"\u003eStrong, cohesive, heat-resistant gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1472\" data-end=\"1538\" class=\"\"\u003e\n\u003cp data-start=\"1474\" data-end=\"1538\" class=\"\"\u003ePerforms in high-sugar, acidic systems (TSS \u0026gt; 55%, pH 3.1–3.8)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1539\" data-end=\"1591\" class=\"\"\u003e\n\u003cp data-start=\"1541\" data-end=\"1591\" class=\"\"\u003eThermoirreversible structure after acid activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1598\" data-end=\"1619\" class=\"\"\u003e\u003cstrong data-start=\"1602\" data-end=\"1617\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1620\" data-end=\"1710\"\u003e\n\u003cli data-start=\"1620\" data-end=\"1659\" class=\"\"\u003e\n\u003cp data-start=\"1622\" data-end=\"1659\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1660\" data-end=\"1680\" class=\"\"\u003e\n\u003cp data-start=\"1662\" data-end=\"1680\" class=\"\"\u003eKosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1681\" data-end=\"1710\" class=\"\"\u003e\n\u003cp data-start=\"1683\" data-end=\"1710\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1712\" data-end=\"1732\" class=\"\"\u003e\u003cstrong data-start=\"1712\" data-end=\"1732\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831081787636,"sku":"38894","price":88.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SosaYellowPectin.jpg?v=1602798457"},{"product_id":"sosa-natur-emul-500g","title":"SOSA Natur Emul, 500g","description":"\u003cp\u003e\u003cstrong\u003eSosa Natur Emul is a citrus fibre powder with xanthan that has moisturizing, stabilizing and emulsifying properties.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIdeal in confectionery and sauces to substitute fats, also as a beverage stabilizer and texture enhancer, providing the sensation of pulp in the mouth. It is a perfect sauce thickener and sponge cake and batters emulsifier.   It emulsifies with a high pH range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e Mix in one of the two phases (water or fat) of the preparation and integrate into the other phase, mixing continuously until you get the right emulsion.  For optimal use, mix Natur Emul with a whipped mass, or with cold and hot liquid. It is heat resistant and can be frozen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRemarks:\u003c\/strong\u003e Dispersible in fats or aqueous liquids. Helps to reduce fat content like egg yolk in different sweet and savoury preparations. Prevents syneresis in freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElaborations:\u003c\/strong\u003e Mayonnaise without egg, creams, ganaches, whipped doughs (sponges in general), fermented doughs (bread and derivatives), ice creams and drinks.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 0.5 - 2%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians, vegans and coeliacs. Kosher.\u003c\/p\u003e\n\u003cp\u003eAllergens: No allergens\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProduct of Spain.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831203553524,"sku":"38850","price":85.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSANaturEmul_500g.jpg?v=1593382209"},{"product_id":"sosa-soy-lecithin-powder-400g","title":"SOSA Soy Lecithin Powder – Natural Emulsifier, 400g","description":"\u003cp class=\"\" data-end=\"546\" data-start=\"220\"\u003eSOSA Soy Lecithin is a plant-based emulsifier derived from soy, used to promote the stable blending of fats and water in food formulations. It also functions as an anti-freezing agent, natural antioxidant, and flavour stabilizer, making it a versatile ingredient across both sweet and savoury applications.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"769\" data-start=\"548\"\u003eSoy lecithin is especially valued for its ability to prevent crystallization and over-freezing in frozen desserts like ice creams and sorbets, while enhancing texture and shelf life in baked goods and confections.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"803\" data-start=\"776\"\u003e\u003cstrong data-end=\"801\" data-start=\"780\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"979\" data-start=\"804\"\u003e\n\u003cli class=\"\" data-end=\"866\" data-start=\"804\"\u003e\n\u003cp class=\"\" data-end=\"866\" data-start=\"806\"\u003eDisperse in cold liquid and whisk or aerate to incorporate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"918\" data-start=\"867\"\u003e\n\u003cp class=\"\" data-end=\"918\" data-start=\"869\"\u003eBest suited for fat-based or emulsified systems\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"979\" data-start=\"919\"\u003e\n\u003cp class=\"\" data-end=\"979\" data-start=\"921\"\u003eAvoid using with high-alcohol or highly aromatic infusions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1008\" data-start=\"986\"\u003e\u003cstrong data-end=\"1006\" data-start=\"990\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1163\" data-start=\"1009\"\u003e\n\u003cli class=\"\" data-end=\"1034\" data-start=\"1009\"\u003e\n\u003cp class=\"\" data-end=\"1034\" data-start=\"1011\"\u003eIce cream and sorbets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1060\" data-start=\"1035\"\u003e\n\u003cp class=\"\" data-end=\"1060\" data-start=\"1037\"\u003eTruffles and pralines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1093\" data-start=\"1061\"\u003e\n\u003cp class=\"\" data-end=\"1093\" data-start=\"1063\"\u003eMousses and whipped desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1130\" data-start=\"1094\"\u003e\n\u003cp class=\"\" data-end=\"1130\" data-start=\"1096\"\u003eBundt cakes and enriched batters\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1163\" data-start=\"1131\"\u003e\n\u003cp class=\"\" data-end=\"1163\" data-start=\"1133\"\u003eVegan or plant-based emulsions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1198\" data-start=\"1170\"\u003e\u003cstrong data-end=\"1196\" data-start=\"1174\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1242\" data-start=\"1199\"\u003e\n\u003cli class=\"\" data-end=\"1242\" data-start=\"1199\"\u003e\n\u003cp class=\"\" data-end=\"1242\" data-start=\"1201\"\u003e5–8 g per litre, depending on application\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1270\" data-start=\"1249\"\u003e\u003cstrong data-end=\"1268\" data-start=\"1253\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1372\" data-start=\"1271\"\u003e\n\u003cli class=\"\" data-end=\"1310\" data-start=\"1271\"\u003e\n\u003cp class=\"\" data-end=\"1310\" data-start=\"1273\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1343\" data-start=\"1311\"\u003e\n\u003cp class=\"\" data-end=\"1343\" data-start=\"1313\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1372\" data-start=\"1344\"\u003e\n\u003cp class=\"\" data-end=\"1372\" data-start=\"1346\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1488\" data-start=\"1374\"\u003e\u003cstrong data-end=\"1399\" data-start=\"1374\"\u003eAllergen Information:\u003c\/strong\u003e May contain traces of dairy, nuts, sesame, sulphites, and peanuts\u003cbr data-end=\"1468\" data-start=\"1465\"\u003e\u003cstrong data-end=\"1488\" data-start=\"1468\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831233732852,"sku":"38754","price":63.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPowderedSoyaLecithin.jpg?v=1593382363"},{"product_id":"sosa-agar-agar-powder-500g","title":"SOSA Agar Agar Powder – Plant-Based Gelling Agent, 500g","description":"\u003cp class=\"\" data-end=\"514\" data-start=\"247\"\u003eSosa Agar Agar is a plant-based gelling agent derived from red algae, commonly used as a natural alternative to animal gelatin. Odourless, colourless, and neutral in taste, it is ideal for applications requiring clarity, clean flavour release, and firm structure.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"810\" data-start=\"516\"\u003eAgar agar must be heated to 90 °C to activate and sets upon cooling to approximately 60 °C. Unlike gelatin, it is thermoreversible and can be reheated multiple times without loss of functionality. It produces a soft yet resilient gel, making it suitable for both sweet and savoury preparations.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"830\" data-start=\"817\"\u003e\u003cstrong data-end=\"828\" data-start=\"821\"\u003eUse\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1007\" data-start=\"831\"\u003e\n\u003cli class=\"\" data-end=\"878\" data-start=\"831\"\u003e\n\u003cp class=\"\" data-end=\"878\" data-start=\"833\"\u003eDissolve in liquids with \u0026gt;80% water content\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"905\" data-start=\"879\"\u003e\n\u003cp class=\"\" data-end=\"905\" data-start=\"881\"\u003eHeat to at least 90 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"953\" data-start=\"906\"\u003e\n\u003cp class=\"\" data-end=\"953\" data-start=\"908\"\u003ePour and allow to set as it cools to ~60 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1007\" data-start=\"954\"\u003e\n\u003cp class=\"\" data-end=\"1007\" data-start=\"956\"\u003eCan be reheated without degrading the gel structure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1036\" data-start=\"1014\"\u003e\u003cstrong data-end=\"1034\" data-start=\"1018\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1192\" data-start=\"1037\"\u003e\n\u003cli class=\"\" data-end=\"1067\" data-start=\"1037\"\u003e\n\u003cp class=\"\" data-end=\"1067\" data-start=\"1039\"\u003eFruit jellies and terrines\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1102\" data-start=\"1068\"\u003e\n\u003cp class=\"\" data-end=\"1102\" data-start=\"1070\"\u003eVegan panna cotta and bavarois\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1144\" data-start=\"1103\"\u003e\n\u003cp class=\"\" data-end=\"1144\" data-start=\"1105\"\u003eMousse bases and chantilly-style gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1192\" data-start=\"1145\"\u003e\n\u003cp class=\"\" data-end=\"1192\" data-start=\"1147\"\u003eSheets, layers, and sugar-free pâte de fruits\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1227\" data-start=\"1199\"\u003e\u003cstrong data-end=\"1225\" data-start=\"1203\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1274\" data-start=\"1228\"\u003e\n\u003cli class=\"\" data-end=\"1274\" data-start=\"1228\"\u003e\n\u003cp class=\"\" data-end=\"1274\" data-start=\"1230\"\u003e2–15 g per kg, depending on desired firmness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1299\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1294\" data-start=\"1276\"\u003eBloom Strength\u003c\/strong\u003e: 880\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"1327\" data-start=\"1306\"\u003e\u003cstrong data-end=\"1325\" data-start=\"1310\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1429\" data-start=\"1328\"\u003e\n\u003cli class=\"\" data-end=\"1367\" data-start=\"1328\"\u003e\n\u003cp class=\"\" data-end=\"1367\" data-start=\"1330\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1400\" data-start=\"1368\"\u003e\n\u003cp class=\"\" data-end=\"1400\" data-start=\"1370\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1429\" data-start=\"1401\"\u003e\n\u003cp class=\"\" data-end=\"1429\" data-start=\"1403\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1451\" data-start=\"1431\"\u003e\u003cstrong data-end=\"1451\" data-start=\"1431\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831303987444,"sku":"37872","price":103.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPowderedAgarAgar.jpg?v=1593382330"},{"product_id":"louis-francois-chantifix","title":"LOUIS FRANCOIS Chantifix – Vegan Whipped Cream Stabilizer for Light, Stable Chantilly and Pastry Creams","description":"\u003cp\u003eLouis Francois Chantifix is a plant-based whipped cream stabilizer that helps improve texture, structure, and shelf life without changing the flavour of the cream. Made from dextrose and sodium alginate, it helps whipped cream stay light, smooth, and stable for piping, layering, and plated desserts.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAdd Chantifix directly to the cream while whipping. Start at low speed, sprinkle it in gradually, then increase speed and whip to the desired texture. It can be used with both standard whipping cream and higher-fat or already-textured creams.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLow-textured cream (30–35% fat): 20 g per kg of cream\u003c\/li\u003e\n\u003cli\u003eTextured or high-fat cream: 5 g per kg of cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStabilized chantilly for pastries, verrines, and entremets\u003c\/li\u003e\n\u003cli\u003eWhipped cream for piping, topping, and decorative finishing\u003c\/li\u003e\n\u003cli\u003eMousses and light fillings that need better volume retention\u003c\/li\u003e\n\u003cli\u003eWhipped cream for refrigerated storage or longer service times\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to cream-coloured powder with a neutral flavour and no odour. It helps improve air retention and structure, while reducing the risk of overwhipping and separation.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with many whipped cream stabilizers, Chantifix is plant-based and keeps the flavour and texture of the cream cleaner and more natural. It is also designed to work across different cream types while improving both stability and lightness, not just firmness.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from dextrose and sodium alginate derived from brown seaweed.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831335805172,"sku":"","price":15.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831335837940,"sku":"335A","price":82.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISChantifix_Gelatin-Free_Flavouring-Free_WhippedCreamStabilizer1_f1c61d02-f8c5-4a74-965c-d3adfc654d35.jpg?v=1726720766"},{"product_id":"sosa-pectin-nh-500g","title":"SOSA Pectin NH, 500g","description":"\u003cp data-start=\"157\" data-end=\"531\" class=\"\"\u003eSOSA Fruit Pectin (Pectin NH) is a thermo-reversible gelling agent and thickener specifically designed for fruit-based applications. It is particularly effective in recipes using fruit purées, pulps, and juices, where it activates upon the addition of an acid component. This makes it ideal for preparations that require precision and flexibility in gel setting.\u003c\/p\u003e\n\u003cp data-start=\"533\" data-end=\"813\" class=\"\"\u003eWhat sets Pectin NH apart is its thermo-reversibility between 40–60 °C—it can be set, melted, and re-set multiple times without losing its gelling properties. This feature makes it perfect for fruit glazes (nappage) and other applications requiring reheating or remolding.\u003c\/p\u003e\n\u003ch3 data-start=\"820\" data-end=\"847\" class=\"\"\u003e\u003cstrong data-start=\"824\" data-end=\"845\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"848\" data-end=\"1106\"\u003e\n\u003cli data-start=\"848\" data-end=\"897\" class=\"\"\u003e\n\u003cp data-start=\"850\" data-end=\"897\" class=\"\"\u003eDosage: 8–20 g per kg of fruit purée or glaze\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"898\" data-end=\"933\" class=\"\"\u003e\n\u003cp data-start=\"900\" data-end=\"933\" class=\"\"\u003ePre-mix with a portion of sugar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"934\" data-end=\"997\" class=\"\"\u003e\n\u003cp data-start=\"936\" data-end=\"997\" class=\"\"\u003eDisperse into water or purée under agitation to avoid lumps\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"998\" data-end=\"1056\" class=\"\"\u003e\n\u003cp data-start=\"1000\" data-end=\"1056\" class=\"\"\u003eFull dissolution occurs after approximately 15 minutes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1057\" data-end=\"1106\" class=\"\"\u003e\n\u003cp data-start=\"1059\" data-end=\"1106\" class=\"\"\u003eActivate by incorporating an acid after heating\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1113\" data-end=\"1135\" class=\"\"\u003e\u003cstrong data-start=\"1117\" data-end=\"1133\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1136\" data-end=\"1262\"\u003e\n\u003cli data-start=\"1136\" data-end=\"1162\" class=\"\"\u003e\n\u003cp data-start=\"1138\" data-end=\"1162\" class=\"\"\u003eFruit nappage (glazes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1163\" data-end=\"1205\" class=\"\"\u003e\n\u003cp data-start=\"1165\" data-end=\"1205\" class=\"\"\u003eNon-traditional fruit jams and spreads\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1206\" data-end=\"1262\" class=\"\"\u003e\n\u003cp data-start=\"1208\" data-end=\"1262\" class=\"\"\u003eReworkable fruit gels for desserts and plated elements\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1269\" data-end=\"1291\" class=\"\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1289\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1292\" data-end=\"1439\"\u003e\n\u003cli data-start=\"1292\" data-end=\"1330\" class=\"\"\u003e\n\u003cp data-start=\"1294\" data-end=\"1330\" class=\"\"\u003eThermo-reversible between 40–60 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1331\" data-end=\"1369\" class=\"\"\u003e\n\u003cp data-start=\"1333\" data-end=\"1369\" class=\"\"\u003eActivates only in presence of acid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1370\" data-end=\"1439\" class=\"\"\u003e\n\u003cp data-start=\"1372\" data-end=\"1439\" class=\"\"\u003eProvides smooth, glossy finishes for tarts and fruit-based desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1446\" data-end=\"1467\" class=\"\"\u003e\u003cstrong data-start=\"1450\" data-end=\"1465\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1468\" data-end=\"1569\"\u003e\n\u003cli data-start=\"1468\" data-end=\"1507\" class=\"\"\u003e\n\u003cp data-start=\"1470\" data-end=\"1507\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1508\" data-end=\"1540\" class=\"\"\u003e\n\u003cp data-start=\"1510\" data-end=\"1540\" class=\"\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1541\" data-end=\"1569\" class=\"\"\u003e\n\u003cp data-start=\"1543\" data-end=\"1569\" class=\"\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1571\" data-end=\"1591\" class=\"\"\u003e\u003cstrong data-start=\"1571\" data-end=\"1591\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831443742964,"sku":"48667","price":91.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPectinNHreversible_FruitPectin.jpg?v=1593382247"},{"product_id":"sosa-potatowhip-egg-white-substitute-300g","title":"SOSA Potatowhip – Potato Protein Egg White Substitute, 300g","description":"\u003cp class=\"\" data-end=\"539\" data-start=\"223\"\u003eSOSA Potatowhip is a deodorized potato protein powder designed to replicate the functional properties of egg white powder in modern baking and pastry. It offers excellent foaming, emulsifying, and gelling performance, making it a reliable substitute for albumin in both cold and hot applications.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"796\" data-start=\"541\"\u003eIdeal for vegan and egg-free recipes, Potatowhip is also suitable for ovo-vegetarian and ovo-lacto vegetarian diets. Its coagulant capacity enables it to work not only as a foaming agent but also as a structural binder in baked goods and desserts.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"830\" data-start=\"803\"\u003e\u003cstrong data-end=\"828\" data-start=\"807\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1031\" data-start=\"831\"\u003e\n\u003cli class=\"\" data-end=\"874\" data-start=\"831\"\u003e\n\u003cp class=\"\" data-end=\"874\" data-start=\"833\"\u003eWorks in both cold and hot preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"939\" data-start=\"875\"\u003e\n\u003cp class=\"\" data-end=\"939\" data-start=\"877\"\u003eCan be used as a direct substitute for egg whites or albumin\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1031\" data-start=\"940\"\u003e\n\u003cp class=\"\" data-end=\"1031\" data-start=\"942\"\u003eBlend thoroughly into the recipe’s liquid phase to activate foaming or gelling properties\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1060\" data-start=\"1038\"\u003e\u003cstrong data-end=\"1058\" data-start=\"1042\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1207\" data-start=\"1061\"\u003e\n\u003cli class=\"\" data-end=\"1093\" data-start=\"1061\"\u003e\n\u003cp class=\"\" data-end=\"1093\" data-start=\"1063\"\u003eVegan meringues and macarons\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1129\" data-start=\"1094\"\u003e\n\u003cp class=\"\" data-end=\"1129\" data-start=\"1096\"\u003eSponge cakes and foamed batters\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1169\" data-start=\"1130\"\u003e\n\u003cp class=\"\" data-end=\"1169\" data-start=\"1132\"\u003eMarshmallows, mousses, and soufflés\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1207\" data-start=\"1170\"\u003e\n\u003cp class=\"\" data-end=\"1207\" data-start=\"1172\"\u003eWhipped foams and stabilized doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1242\" data-start=\"1214\"\u003e\u003cstrong data-end=\"1240\" data-start=\"1218\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1345\" data-start=\"1243\"\u003e\n\u003cli class=\"\" data-end=\"1291\" data-start=\"1243\"\u003e\n\u003cp class=\"\" data-end=\"1291\" data-start=\"1245\"\u003e\u003cstrong data-end=\"1253\" data-start=\"1245\"\u003e1–4%\u003c\/strong\u003e as an aerating or emulsifying agent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1345\" data-start=\"1292\"\u003e\n\u003cp class=\"\" data-end=\"1345\" data-start=\"1294\"\u003e\u003cstrong data-end=\"1306\" data-start=\"1294\"\u003eUp to 8%\u003c\/strong\u003e when used for its coagulant properties\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1373\" data-start=\"1352\"\u003e\u003cstrong data-end=\"1371\" data-start=\"1356\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1473\" data-start=\"1374\"\u003e\n\u003cli class=\"\" data-end=\"1404\" data-start=\"1374\"\u003e\n\u003cp class=\"\" data-end=\"1404\" data-start=\"1376\"\u003eEgg-free and allergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1444\" data-start=\"1405\"\u003e\n\u003cp class=\"\" data-end=\"1444\" data-start=\"1407\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1473\" data-start=\"1445\"\u003e\n\u003cp class=\"\" data-end=\"1473\" data-start=\"1447\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1495\" data-start=\"1475\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1475\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831512359156,"sku":"","price":101.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPotatoWhip_100g_Repack.jpg?v=1593382286"},{"product_id":"louis-francois-vegetal","title":"LOUIS FRANCOIS Vegetal – Plant-Based Gelling Agent for Desserts, Dairy \u0026 Alcohol Gels, 1kg","description":"\u003cp\u003eLouis Francois Vegetal is a plant-based gelling agent designed as a vegan alternative to gelatin. Made from a blend of dehydrated glucose syrup, tara gum, and carrageenan, it creates smooth, elastic gels in both sweet and savoury preparations. It is especially useful for dairy, fruit, and alcohol-based gels, and it remains stable through freezing and thawing.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eHeat the liquid preparation to 65°C, then add Vegetal while stirring well to disperse it fully. Pour into molds or containers once incorporated. The gel begins to set at around 45°C and can be remelted at 60°C if needed. For best final texture, allow the gel to rest for 24 hours.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 2% of total liquid weight, depending on the firmness you want and the type of preparation.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePanna cotta and dairy-based gels\u003c\/li\u003e\n\u003cli\u003eFruit gels and molded desserts\u003c\/li\u003e\n\u003cli\u003eAlcohol-based gelled cocktails up to 15% alcohol\u003c\/li\u003e\n\u003cli\u003eSavoury vegetable jellies and aspics\u003c\/li\u003e\n\u003cli\u003ePlated dessert or modernist gel elements\u003c\/li\u003e\n\u003cli\u003eFreezable gel layers for entremets, verrines, and inserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eVegetal is a fine white to beige powder with a slight sweetness. It forms firm, elastic gels, works in acidic and alcoholic environments, and performs well through freeze-thaw cycles. It is also thermoreversible, so it can be remelted and reset when needed.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelling Agents\u003c\/h3\u003e\n\u003cp\u003eCompared with some other vegan gelling systems, Vegetal is designed to give a more elastic, less brittle gel. It is also a strong choice when you need better freeze-thaw stability, a smoother mouthfeel, and reliable performance in dairy or alcohol-based preparations. Its lower set temperature can also make it easier to work with in production.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based hydrocolloids including tara gum and carrageenan, stabilized with dehydrated glucose syrup.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":45832510439668,"sku":"10243","price":123.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISVegetal_PlantBasedGellingAgent1.jpg?v=1726763533"},{"product_id":"louis-francois-ovofree-macaron","title":"LOUIS FRANCOIS OvoFree Macaron – Plant-Based Egg White Substitute for Macaron Shells, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Macaron is a 100% plant-based egg white substitute made specifically for vegan macaron shells. Made from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre, it is designed to create the tight, stable foam needed for smooth shells with good structure and reliable baking performance. It can be used with both French meringue and Italian meringue methods.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eRehydrate with cold water before use, then blend with an immersion blender until fully dispersed. Whip at high speed for about 5 minutes until you get a firm, dense white foam, then fold into your dry ingredients as you would with traditional whipped egg whites. Avoid adding fat during the whipping stage, since it reduces foam volume and stability. Louis François also recommends adding citrus fiber at 1.5% for best results.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 20 g per kg of total mass. For reconstitution, Louis François recommends a 10% solution, or 100 g OvoFree Macaron + 900 g water. At that ratio, 1 kg of powder mixed with 9 kg of water replaces about 330 egg whites.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVegan macaron shells\u003c\/li\u003e\n\u003cli\u003eFrench or Italian meringue-style macaron production\u003c\/li\u003e\n\u003cli\u003eProduction kitchens that need better consistency from batch to batch\u003c\/li\u003e\n\u003cli\u003eFrozen macaron shell production, thanks to strong freezer stability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCream-coloured powder with a light plant aroma and neutral taste. It creates a strong, stable foam, can be used cold, and is freeze-resistant, which makes it practical for both fresh production and frozen storage.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with generic egg replacers or aquafaba, OvoFree Macaron is designed specifically for macaron shells, so it offers better structure, shine, and more consistent results in this application. Its coagulating and thickening properties also help support shell stability during baking.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based ingredients including potato protein isolate, hydrolyzed pea protein, and flax fibre.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46141699522804,"sku":"10320","price":167.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeMacaron_1kg1.jpg?v=1739930373"},{"product_id":"louis-francois-ovofree-mousse","title":"LOUIS FRANCOIS OvoFree Mousse – Egg White Substitute for Vegan Meringues \u0026 Mousses, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Mousse is a 100% plant-based egg white substitute designed for mousses and meringues. Made from plant proteins and fibres, it helps create stable foam while also contributing emulsifying and stabilizing properties. Louis François recommends it for fruit mousse, chocolate mousse, and both French and Italian meringue.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eReconstitute with cold water, blend with an immersion blender, then whip in a stand mixer at high speed for about 5 minutes until you get a firm, dense white foam. Use the foam immediately. Fat can reduce whipping performance, so it is best to whip the base first and fold it into richer mixtures afterward.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eFor most applications, use OvoFree Mousse rehydrated to 5 to 7%, which is about 50 to 70 g powder for 930 to 950 g water. Louis François also gives a broader usage range of 10 to 30 g per kg of total mass depending on the recipe.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eUse it for vegan French meringue, Italian meringue, chocolate mousse, fruit mousse, and other whipped dessert preparations where you want structure without egg whites. It can also help replace some of the bulking and foaming function normally provided by egg whites, cream, or gelatin in certain formulas.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eThis is a cream-coloured powder with a neutral taste and light plant aroma. When properly reconstituted and whipped, it forms a dense white foam with good stability. Louis François also notes that it can be used cold and is freeze-resistant.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with single-source plant proteins, OvoFree Mousse is designed specifically for whipping and foam stability. Compared with aquafaba-style substitutes, it offers more consistent results and easier scaling for production. It is also more targeted than general egg replacers because it is built specifically for mousse and meringue applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46141903438068,"sku":"10330","price":172.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeMousse_1kg1.jpg?v=1739930166"},{"product_id":"louis-francois-pectin-325nh95","title":"LOUIS FRANCOIS Pectin 325NH95, 1kg","description":"\u003cp\u003eLouis Francois Pectin 325NH95 is a low methoxyl amidated fruit pectin used to create soft, stable gels in fruit-based, acidic, and calcium-containing preparations. It is especially useful when you want a smooth texture, good freeze-thaw stability, and a gel that can be reheated and reset.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients, then add gradually while mixing to avoid clumping. It dissolves best with heat and shear, ideally around 80 to 85°C. In high-calcium environments such as dairy or hard water, additional sequestering salts may be needed for full hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5% to 1.5% of total recipe weight, depending on the gel strength you want and the acidity or calcium level of the formula.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit preparations, compotes, jams, and sauces with a soft set\u003c\/li\u003e\n\u003cli\u003eReworkable glazes and nappage-style finishes\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw-stable fillings and inserts\u003c\/li\u003e\n\u003cli\u003eMolded fruit gels and plated dessert elements\u003c\/li\u003e\n\u003cli\u003ePlant-based gelled desserts as an alternative to animal-based gelling agents\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCreamy white to light brown fine powder\u003c\/li\u003e\n\u003cli\u003eOdourless with a neutral taste\u003c\/li\u003e\n\u003cli\u003eThermoreversible, thixotropic gel texture\u003c\/li\u003e\n\u003cli\u003eSets on cooling and continues to develop structure over about 24 hours\u003c\/li\u003e\n\u003cli\u003eGels in the presence of calcium and\/or acidity\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with yellow pectin \/ HM pectin, Pectin 325NH95 is better suited to lower-sugar and calcium-based systems and can be reheated. Compared with pectin NH, it is still thermoreversible but is generally more flexible beyond classic nappage-style use. Compared with acid-free pectins like X58, it is better suited to acidic or fruit-based applications rather than neutral dairy systems.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLow methoxyl amidated pectin (E440ii) derived from apple and citrus, standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338761621748,"sku":"1630A","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectin325NH95.jpg?v=1743827908"},{"product_id":"louis-francois-xanthan-gum-fine-80-mesh","title":"LOUIS FRANCOIS Xanthan Gum 80 Mesh – Fast-Hydrating Thickener for Smooth Textures, 1kg","description":"\u003cp\u003eLouis Francois Xanthan Gum Fine 80 Mesh is a fast-hydrating thickener and stabilizer for both hot and cold applications. Its finer 80 mesh particle size helps it disperse more quickly and hydrate more smoothly than standard xanthan gum, making it especially useful when you want a polished texture in sauces, dressings, beverages, frozen desserts, and gluten-free baking.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor best results, premix with sugar or other dry ingredients, then add gradually to cold or hot liquid while blending. It thickens at low usage levels and shows shear-thinning behaviour, meaning it becomes more fluid while mixing but thickens again at rest.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSauces: 0.10–0.30%\u003c\/li\u003e\n\u003cli\u003eCakes: 0.05–0.25%\u003c\/li\u003e\n\u003cli\u003eBeverages: 0.03–0.15%\u003c\/li\u003e\n\u003cli\u003eInstant soup mixes: 0.30–0.50%\u003c\/li\u003e\n\u003cli\u003eSalad dressings: 0.15–0.50%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStabilizes sauces, vinaigrettes, and dressings while helping prevent separation\u003c\/li\u003e\n\u003cli\u003eImproves viscosity and suspension in soups and instant mixes\u003c\/li\u003e\n\u003cli\u003eAdds structure and elasticity in gluten-free doughs and helps improve softness in cakes and breads\u003c\/li\u003e\n\u003cli\u003eHelps reduce ice crystal formation in ice cream and sorbet\u003c\/li\u003e\n\u003cli\u003eKeeps solids suspended in clear or pulpy beverages\u003c\/li\u003e\n\u003cli\u003eCan be used with other gums such as guar or locust bean gum for more complex textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to yellowish fine powder with a neutral taste and no odour. It is stable across a wide pH and temperature range, with strong heat and freeze-thaw stability. The 80 mesh grind is a key practical advantage when you want faster hydration and smoother blends.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with standard xanthan gum, this 80 mesh version disperses faster, hydrates more smoothly, and gives a cleaner finished texture. Compared with guar gum, xanthan is usually the better choice when you need stronger suspension, better stability across different temperatures and pH levels, or more reliable performance in emulsified sauces and beverages.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eFermentation-derived biopolymer produced by Xanthomonas campestris, then purified, dried, and finely milled to 80 mesh.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338770731252,"sku":"1821A","price":90.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISXanthanGum.jpg?v=1743797514"},{"product_id":"louis-francois-flax-fibre","title":"LOUIS FRANCOIS Flax Fibre – Natural Thickener and Binder for Versatile Use, 1kg","description":"\u003cp\u003eLouis Francois Flax Fibre is a plant-based binder, thickener, and texturizer made from flax seeds. It helps improve structure, moisture retention, and mouthfeel in a wide range of applications, including sorbets, sauces, egg-free baking, and plant-based savoury recipes. It is especially useful when you want a clean-label ingredient that adds body without adding noticeable flavour.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAdd gradually while stirring to help prevent clumping. It can be used in both hot and cold preparations, and its thickening effect increases with heat, which makes it especially useful in warm or cooked recipes. In dry mixes, it can be blended with other dry ingredients before liquids are added.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed, typically around 1 to 3% depending on the application and the texture you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSorbets and ice creams for smoother texture and better control of ice crystals\u003c\/li\u003e\n\u003cli\u003eEgg-free baking as a natural binder and emulsifier\u003c\/li\u003e\n\u003cli\u003eSmoothies and drinks for added body and stability\u003c\/li\u003e\n\u003cli\u003eMuffins, granola bars, and breads for better moisture retention and structure\u003c\/li\u003e\n\u003cli\u003eSauces and dressings for natural thickening and a creamier texture\u003c\/li\u003e\n\u003cli\u003ePlant-based burgers, patties, and fillings for better binding and a more cohesive texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFlax Fibre is a fine whitish powder that is odourless and neutral in taste. It is plant-based, gluten-free, vegan, and positioned as an allergen-friendly ingredient. Its viscosity increases with temperature, which can be helpful in cooked applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Fibres\u003c\/h3\u003e\n\u003cp\u003eCompared with other natural fibres used for thickening or binding, Flax Fibre is positioned as more efficient for creating smooth, creamy textures with strong viscosity control, especially in heated preparations. It is also a useful alternative to animal-based or more synthetic binders in plant-based and clean-label formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003ePlant fibre obtained from flax seeds (Linum usitatissimum).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338774204660,"sku":"10287","price":124.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFlaxFibre.jpg?v=1743804070"},{"product_id":"louis-francois-souflix","title":"LOUIS FRANCOIS Souflix – Premium Thickener for Creamy, Pastry Fillings and Sauces, 1kg","description":"\u003cp\u003eLouis Francois Souflix is a professional thickener made from modified waxy maize starch, designed for fillings, sauces, soups, and other preparations that need smooth, stable texture. It offers strong water-binding, a creamy short texture, and reliable performance in acidic recipes, high-heat applications, and freeze-thaw conditions.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse gradually while stirring for even distribution. Souflix can be used in both cold and hot preparations and stays stable through cooking, chilling, freezing, and reheating.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 3% of total recipe weight, depending on the consistency and application you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit fillings for tarts, pies, and pastries\u003c\/li\u003e\n\u003cli\u003eSauces and soups that need a smooth, creamy consistency\u003c\/li\u003e\n\u003cli\u003eTomato and barbecue sauces where acidity can affect texture\u003c\/li\u003e\n\u003cli\u003eCustards, puddings, and other creamy desserts\u003c\/li\u003e\n\u003cli\u003eFrozen entrées, gratins, and casseroles that need to hold texture after freezing and reheating\u003c\/li\u003e\n\u003cli\u003eBaby food and similar preparations where a smooth, uniform finish matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite-cream powder\u003c\/li\u003e\n\u003cli\u003eTasteless and odourless\u003c\/li\u003e\n\u003cli\u003eCreamy, short texture\u003c\/li\u003e\n\u003cli\u003eHigh water-binding capacity\u003c\/li\u003e\n\u003cli\u003eStable in acidic, neutral, high-temperature, and freeze-thaw conditions\u003c\/li\u003e\n\u003cli\u003eResistant to shear\u003c\/li\u003e\n\u003cli\u003eCan give a clear, transparent finish\u003c\/li\u003e\n\u003cli\u003eSuitable for both hot and cold use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with some other starch-based thickeners, Souflix is especially useful when you need better stability under acidic conditions, freeze-thaw cycles, and mechanical shear. It is also a strong choice when you want a creamy texture with a cleaner, more transparent finish rather than a heavier or more opaque result.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eModified waxy maize starch (acetylated distarch adipate).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338775810292,"sku":"1422A","price":67.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSouflix1.jpg?v=1774736539"},{"product_id":"louis-francois-galligum-guar-natural-guar-gum","title":"LOUIS FRANCOIS Guar Gum – Galligum Guar Thickener, 1kg","description":"\u003cp\u003eLouis Francois Galligum Guar is a natural guar gum thickener and stabilizer made from guar seed endosperm. It hydrates quickly, disperses in cold or warm water, and helps improve texture, stability, and consistency in a wide range of sweet and savoury applications.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePre-blend with sugar, starch, or other dry ingredients to help prevent lumps, then add gradually while mixing. It can be used in both cold and warm preparations and hydrates with minimal stirring.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed depending on the texture you want. A typical usage range is 0.2% to 1%.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDesserts, puddings, mousses, and soft dairy or non-dairy preparations\u003c\/li\u003e\n\u003cli\u003eIce cream and frozen desserts for improved creaminess and reduced ice crystal formation\u003c\/li\u003e\n\u003cli\u003eBaked goods for better moisture retention and dough texture\u003c\/li\u003e\n\u003cli\u003eSauces and dressings for smooth, stable consistency\u003c\/li\u003e\n\u003cli\u003eConfectionery and fillings where texture stability matters\u003c\/li\u003e\n\u003cli\u003eGluten-free breads, creamy soups, and fruit fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to yellowish-white powder\u003c\/li\u003e\n\u003cli\u003eNearly odourless\u003c\/li\u003e\n\u003cli\u003eQuick hydration\u003c\/li\u003e\n\u003cli\u003eDisperses well in cold or warm water\u003c\/li\u003e\n\u003cli\u003eCompatible with other thickeners and gelling agents\u003c\/li\u003e\n\u003cli\u003eBest performance in a pH range of 5 to 9\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with some other thickeners, guar gum hydrates quickly and is easy to use in both cold and warm preparations. It also works especially well alongside other hydrocolloids such as xanthan gum, carrageenan, and starches when you want smoother texture and more stable results.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eGuar gum obtained from the ground endosperm of guar seeds (Cyamopsis tetragonolobus).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338777284852,"sku":"720A","price":51.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGalligumGuar.jpg?v=1743828253"},{"product_id":"louis-francois-gallimousse","title":"LOUIS FRANCOIS Gallimousse – Professional Aerating Agent for Light Textures, 1kg","description":"\u003cp\u003eLouis Francois Gallimousse is a foaming and emulsifying ingredient designed to create light, airy textures in mousses, espumas, ice creams, confectionery, and other aerated preparations. It disperses easily into dry mixes, dissolves in water or milk, and is formulated to help build stable foam in both refrigerated and frozen applications. Louis François describes it as a blend of emulsifiers, dairy proteins, and palm-free plant-based fats.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Gallimousse with sugar or other dry ingredients first for more even dispersion, then add to the liquid phase. It can be used in both hot and cold preparations, and it works well in siphon-based applications when fully dissolved. It is also described as heat-resistant, cold-usable, and freeze-resistant.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the texture and aeration you want. A practical starting point is 24 to 25 g per 500 g of base mixture. Louis François also lists application-based ranges, including 1 to 5 g per kg of mass and 60 to 100 g per litre of milk depending on the formula, so this is one where testing against your recipe is important.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses and espumas\u003c\/li\u003e\n\u003cli\u003eAerated creams and fillings\u003c\/li\u003e\n\u003cli\u003eIce creams and frozen desserts\u003c\/li\u003e\n\u003cli\u003eSoft-centred desserts\u003c\/li\u003e\n\u003cli\u003eConfectionery and plated dessert elements\u003c\/li\u003e\n\u003cli\u003eWarm or cold foams for decorative or finishing use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eGallimousse is a white, odourless powder that dissolves readily in water or milk. It is designed to create stable, voluminous foams with a smooth texture, and it performs across both hot and cold applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with more general foaming agents, Gallimousse is positioned as both a foaming and emulsifying ingredient, which makes it especially useful when you want more stable aeration and a smoother finished texture. It is also more versatile than ingredients used only for cold foams, since it is presented for hot, cold, and frozen applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eBlend of emulsifiers, dairy proteins, and palm-free plant-based fats.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338778333428,"sku":"723A","price":82.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGallimousse.jpg?v=1743830813"},{"product_id":"louis-francois-bovine-gelatin-powder-200-bloom","title":"LOUIS FRANCOIS Bovine Gelatin Powder – 200 Bloom, 1kg","description":"\u003cp\u003eLouis Francois Bovine Gelatin Powder 200 Bloom is a versatile gelling and stabilizing agent made from bovine skin. Its 200 bloom strength gives a moderately firm, elastic gel, making it a good choice for desserts, pâtés, mousses, and other applications where you want structure without an overly rigid set. It also has a neutral flavour and produces clear, stable gels in both sweet and savoury preparations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse the powder into cold water under moderate stirring and let it hydrate for at least 1 hour. Once fully swollen, melt gently at about 55°C and do not exceed 80°C. Avoid boiling, as excessive heat can reduce gelling strength. For best consistency, the hydrated gelatin can be prepared in advance and kept refrigerated with film in contact.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical starting point is 1 part gelatin to 20 parts cold water for blooming. After hydration, melt at 55 to 80°C until fully dissolved. Final usage will depend on the firmness and texture you want in the finished product.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses and creams\u003c\/li\u003e\n\u003cli\u003eTerrines and pâtés\u003c\/li\u003e\n\u003cli\u003eGummy candies and soft confectionery\u003c\/li\u003e\n\u003cli\u003eFoams and modern plated dessert applications\u003c\/li\u003e\n\u003cli\u003ePanna cottas\u003c\/li\u003e\n\u003cli\u003eClear consommés and aspics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite, odourless powder with a clean, neutral flavour. It dissolves smoothly when properly hydrated and heated, and is less prone to lumping than some alternatives, which helps with even incorporation. It as suitable for Kosher, gluten-free, and allergen-free applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelatins\u003c\/h3\u003e\n\u003cp\u003eCompared with pork gelatin, bovine gelatin generally gives a slightly softer, less rigid gel at similar usage. Compared with fish gelatin, it offers a more classic gelatin texture and reliable performance in both hot and cold preparations. This 200 bloom strength is especially useful when you want a balanced set rather than the firmer texture of higher bloom gelatins.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from bovine skin and packed in France.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338789048564,"sku":"10178","price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISBeefGelatin.jpg?v=1743797859"},{"product_id":"louis-francois-fish-gelatin-powder-240-bloom-kosher","title":"LOUIS FRANCOIS Fish Gelatin Powder – 240 Bloom Kosher, 1kg","description":"\u003cp\u003eLouis Francois Fish Gelatin Powder 240 Bloom is a high-strength gelling and stabilizing agent made from fish skin. It creates a firmer, more elastic gel than lower bloom gelatins, making it a strong choice for confectionery, structured desserts, gelées, terrines, and other applications where you want a more robust set. It also has a clean, neutral flavour and is Kosher certified.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor standard use, disperse 10 g gelatin in 200 ml cold water and let it bloom for 1 to 2 hours, then heat gently in a water bath at 65 to 70°C until fully dissolved. It can also be dissolved more quickly in very hot water with vigorous whisking, though that may create foam. Avoid prolonged boiling, as excessive heat can weaken its gelling power.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical starting point is 10 g gelatin per 200 ml water. Adjust from there depending on the firmness and elasticity you want in the final product.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGummies and marshmallows\u003c\/li\u003e\n\u003cli\u003eTerrines and gelées\u003c\/li\u003e\n\u003cli\u003ePanna cottas and structured plated desserts\u003c\/li\u003e\n\u003cli\u003eMousses and mirror glazes\u003c\/li\u003e\n\u003cli\u003eLayered or modern pastry applications that need a stronger set\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite powder with a neutral taste and no odour. It dissolves in hot water and is designed for clean, consistent performance when a firm, elastic gel is needed.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelatins\u003c\/h3\u003e\n\u003cp\u003eCompared with 200 bloom gelatin, this 240 bloom version gives a stronger, firmer, and more elastic set. That makes it better suited to confectionery, structured desserts, and applications where extra strength matters, while lower bloom gelatin is better for softer, more delicate textures. It can also be a useful alternative for people who prefer to avoid pork- or beef-based gelatin.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from fish skin and packed in France.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338795340020,"sku":"10197","price":167.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFishGelatinePoisson240bloom.jpg?v=1743798148"},{"product_id":"louis-francois-propure-pea-protein","title":"LOUIS FRANCOIS Pea Protein – Plant-Based Foaming Agent for Vegan Baking \u0026 Meringues, 1kg","description":"\u003cp\u003eThis plant-based pea protein is designed to replace egg whites in foamed preparations such as mousses, meringues, and light whipped applications. Also known in the Louis François range as ProPure Pea, it dissolves in water or fruit purée, performs in both neutral and acidic recipes, and remains functional with heat.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend into water or other aqueous liquid first, ideally with an immersion blender, then whip until stiff. It works best in water-based preparations. The presence of fat can reduce overrun and foaming performance.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5 to 1% of total recipe weight, or about 5 to 10 g per kg of total mass.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVegan meringues\u003c\/li\u003e\n\u003cli\u003eMousses and aerated dessert preparations\u003c\/li\u003e\n\u003cli\u003eFoamed sauces and whipped applications\u003c\/li\u003e\n\u003cli\u003ePlant-based pastry recipes where you want lift and structure without egg whites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white-cream to beige powder with a neutral flavour. It is soluble in water, heat-stable, and works in both acidic and neutral environments.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Proteins\u003c\/h3\u003e\n\u003cp\u003eCompared with soy protein, pea protein has a cleaner, more neutral flavour and may be a better fit for customers avoiding common allergens. Compared with potato protein or egg whites, it generally gives less elastic foam, but it remains very useful when you want a plant-based foaming ingredient with good versatility in pastry applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eHydrolyzed pea protein.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338796159220,"sku":"10266","price":227.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LouisFrancoisPeaProtein.jpg?v=1743796689"},{"product_id":"louis-francois-locust-bean-gum","title":"LOUIS FRANCOIS Locust Bean Gum – Natural Thickener \u0026 Stabilizer, 1kg","description":"\u003cp\u003eLouis Francois Locust Bean Gum is a natural thickener and stabilizer made from carob seeds. It helps create a smooth, neutral texture and is especially useful in frozen desserts, pastry, dairy-style preparations, sauces, and fillings. It performs well in small amounts and works especially well alongside other hydrocolloids such as xanthan, guar, or pectin.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar, starch, or other dry ingredients before adding to liquid to help prevent clumping. It hydrates best with heat and reaches full hydration around 85 to 90°C, making it well suited to cooked and pasteurized preparations.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGeneral thickening and stabilization: 0.1–1.0%\u003c\/li\u003e\n\u003cli\u003eIce cream and sorbet: 0.2–0.5%\u003c\/li\u003e\n\u003cli\u003eSauces and soups: 0.3–0.7%\u003c\/li\u003e\n\u003cli\u003eDairy applications, bakery fillings, and emulsions: 0.3–0.8%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves body and melt resistance in ice cream and frozen desserts\u003c\/li\u003e\n\u003cli\u003eAdds a creamy, stable texture to sauces, soups, and emulsions\u003c\/li\u003e\n\u003cli\u003eHelps bakery and cereal applications stay softer for longer\u003c\/li\u003e\n\u003cli\u003eSupports texture in dairy and plant-based products\u003c\/li\u003e\n\u003cli\u003eUseful in vegan sauces, reduced-fat dressings, and shelf-stable preparations\u003c\/li\u003e\n\u003cli\u003eCan be combined with xanthan gum or pectin to build custom textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to beige powder\u003c\/li\u003e\n\u003cli\u003eOdourless with a neutral taste\u003c\/li\u003e\n\u003cli\u003eWorks in both neutral and acidic environments\u003c\/li\u003e\n\u003cli\u003eHighly compatible with other stabilizers and gums\u003c\/li\u003e\n\u003cli\u003eNeeds heat for full activation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with guar gum, locust bean gum gives a smoother texture and is less likely to feel pasty. Compared with xanthan gum, it is less immediately thickening on its own but can create a more delicate texture and strong synergy in blended systems. Compared with lower-grade carob gum, this product is positioned for more even hydration, cleaner flavour, and more consistent viscosity.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from carob seeds sourced from Mediterranean regions and refined for food-grade use.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46343568523508,"sku":"793A","price":121.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISLocustBeanGum1.jpg?v=1774737812"},{"product_id":"louis-francois-tara-gum","title":"LOUIS FRANCOIS Tara Gum – Vegan-Friendly Thickener \u0026 Stabilizer, 1kg","description":"\u003cp\u003eLouis Francois Tara Gum is a plant-based thickener and stabilizer made from tara seed endosperm. It is odourless, tasteless, and offers good cold solubility, making it useful for both hot and cold applications. It is especially valued for smooth texture, stable viscosity, and strong performance in dairy alternatives, frozen desserts, pastry fillings, and bakery products.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before hydrating to help prevent clumping. Add under agitation to cold or warm liquid. It is partly soluble in cold water and performs best around 45°C. Viscosity may decrease slightly with heat, then recover on cooling.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBakery: 0.2–0.8%\u003c\/li\u003e\n\u003cli\u003eFrozen desserts \/ ice cream: 0.3–0.6%\u003c\/li\u003e\n\u003cli\u003eDairy analogues \/ vegan cheese: 0.5–1%\u003c\/li\u003e\n\u003cli\u003eJellies with carrageenan or xanthan: start with tara gum replacing about 20% of the carrageenan or xanthan, then adjust to texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHelps cakes and breads stay softer for longer\u003c\/li\u003e\n\u003cli\u003eImproves creaminess and freeze-thaw stability in frozen desserts\u003c\/li\u003e\n\u003cli\u003eAdds body and water retention in plant-based cheese and dairy alternatives\u003c\/li\u003e\n\u003cli\u003eBuilds smooth texture in pastry fillings and sauces without affecting flavour\u003c\/li\u003e\n\u003cli\u003eCan be used with carrageenan for gelled textures and dysphagia-friendly applications\u003c\/li\u003e\n\u003cli\u003eUseful in gluten-free bakery products where moisture retention matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFine, creamy white powder\u003c\/li\u003e\n\u003cli\u003eTasteless and odourless\u003c\/li\u003e\n\u003cli\u003eStable across a wide pH range\u003c\/li\u003e\n\u003cli\u003eDevelops viscosity at relatively low temperature\u003c\/li\u003e\n\u003cli\u003eCan become thermoreversible when used with other gums\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with locust bean gum, tara gum hydrates faster and has better cold solubility. Compared with guar gum, it gives a less slimy mouthfeel and a more neutral flavour. Compared with xanthan gum, xanthan thickens faster on its own, while tara gum is more useful when you want a smoother texture or want to build gel structure in combination with other gums.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from tara seeds, a legume native to Peru and Bolivia, then processed for high-purity food use.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46343588184308,"sku":"10065","price":199.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGommeTara.jpg?v=1743803897"},{"product_id":"louis-francois-gellan-gum","title":"LOUIS FRANCOIS Gellan Gum – Heat-Stable, Vegan Gel for Pastry \u0026 Savoury Dishes","description":"\u003cp\u003eLouis Francois Gellan Gum is a high-performance gelling agent and stabilizer used to create clear, heat-stable gels with excellent texture control. It is especially useful for fruit preparations, beverages, sauces, confectionery, dairy or plant-based applications, and modern pastry work where precision matters.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse into water using high shear, then heat to about 90°C to fully hydrate. Gelation is triggered by the presence of ions such as calcium, magnesium, sodium, or potassium, and the gel sets as it cools. In hard water, sequestrants such as sodium citrate or phosphates can help improve hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eGeneral use: 0.05% to 4% depending on the texture and application.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit fillings and bakery preparations that need to hold shape during baking\u003c\/li\u003e\n\u003cli\u003eConfections and jellies with a clear finish and elastic bite\u003c\/li\u003e\n\u003cli\u003eDairy and plant-based gels with good protein compatibility\u003c\/li\u003e\n\u003cli\u003eBeverages where you want to suspend particles without separation\u003c\/li\u003e\n\u003cli\u003eSauces, icings, and fluid gels with improved texture and stability\u003c\/li\u003e\n\u003cli\u003eModern pastry and plated desserts, including gel sheets, fluid gels, and heat-stable textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to cream-coloured powder\u003c\/li\u003e\n\u003cli\u003eOdourless and neutral in flavour\u003c\/li\u003e\n\u003cli\u003eHydrates best with heat and shear\u003c\/li\u003e\n\u003cli\u003eSets on cooling in the presence of ions\u003c\/li\u003e\n\u003cli\u003eThermally stable with good resistance to syneresis\u003c\/li\u003e\n\u003cli\u003eGel texture can be adjusted from more brittle to more elastic depending on ion content and formulation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with agar or gelatin, gellan gum gives better heat stability and less syneresis, making it especially useful for clear gels and hot applications. Compared with xanthan gum, it forms a true gel rather than simply thickening. Compared with carrageenan, it offers cleaner taste release and more flexibility through ion-triggered gelation.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProduced by microbial fermentation with Sphingomonas elodea. The glucose used in fermentation is typically derived from corn or beets.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"3g","offer_id":46349818626292,"sku":"","price":6.5,"currency_code":"CAD","in_stock":true},{"title":"30g","offer_id":46349818396916,"sku":"","price":27.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":46349818429684,"sku":"10039","price":423.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGellanGum1.jpg?v=1774738981"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/collections\/Textures.png?v=1743715460","url":"https:\/\/supplies.gusta.ca\/collections\/textures.oembed?page=3","provider":"Gusta Supplies","version":"1.0","type":"link"}