Texturisers, gelling agents and emulsifiers: enhancing your culinary preparations

Working on the texture of a dish means playing with the senses. It can be melting, crunchy, light or firm... Without texturisers, it's difficult to achieve the results that transform a simple recipe into a real taste experience.

In this dedicated space, each product has been selected to offer the best technical solutions to passionate chefs and demanding craftsmen alike. Whether it's for stabilising a sauce, thickening a cream, gelling a mousse or emulsifying a vinaigrette, everything is here to give free rein to creativity without ever compromising quality.

Technical ingredients for taste and innovation

Texturisers, gelling agents and emulsifiers play an essential role in texture control. These include such essential ingredients as xanthan gum, agar-agar and soya lecithin. Each has its own specific properties, its own secrets for use... and its own little challenges too.

Used correctly, these ingredients can be used to control humidity, improve the consistency of preparations, ensure the stability of a mousse or achieve spectacular effects in molecular cooking. Just a pinch, a precise dose, and the magic happens.

A selection for every kitchen

Classic cuisine, creative patisserie, modern gastronomy, the food industry... Whatever the playing field, quality remains the watchword. That's why the selection on Culinaide is made up of reliable references, recognised, tested and approved by professionals in the trade.

Some ultra-high-performance products are even capable of revolutionising entire techniques. Creating translucent gels, stabilising espumas, keeping preparations airy... With the right ingredients, almost anything is possible.

Infinite possibilities for made-to-measure creations

Gelling without heat, emulsifying cold, creating innovative textures that surprise with every bite. The range of possibilities is immense.

And for those who like to go further, mixing several texturising agents together opens up even more horizons. The balance between ingredients, the interplay of temperatures, the precision of the gesture... this is where technical mastery meets pure creativity.