Gelisucre 10 g

Why pastry chefs and formulators are turning to sugar-based clear gels

Gelisucre is a heat-reversible gelling agent based on sucrose that has become a favorite among pastry chefs, molecular gastronomy specialists, and cosmetic formulators for producing perfectly transparent, elastic gels that hold their shape when sliced. The 10 g pack size is well suited for home experimentation and small trial batches, giving you enough material to test texture, clarity, and set behavior before committing to a larger order. This ingredient belongs to the Gelling Agents and Thickeners section, which brings together components used to build stable gel structures across food production, cosmetics, and related industries.

The primary and most widespread application of Gelisucre is in confectionery work. It is used to create clear cake inserts, water and ice effects in desserts, mirror glazes, jelly candies, and fruit gels with a firm yet tender bite. One of its key features is thermoreversibility: the gel melts on heating and sets again on cooling, allowing leftover pieces to be reworked without losing quality. The powder is typically dissolved in cold or warm liquid, brought to a boil with constant stirring, then poured into molds and left to set at room temperature or in the refrigerator. Standard dosage ranges from 5 to 10 grams per 100-200 ml of liquid depending on the desired firmness.

Beyond confectionery, gelling agents of this type also appear in cosmetic formulation - for building gel bases in masks, jelly-textured creams, and decorative clear inserts where a firm yet pliable texture is required. In such formulas Gelisucre can be combined with other thickeners to fine-tune viscosity and stability. For a softer, more stretchy texture, pairing it with Worlee Aqua Thix 150 works well, as it boosts the viscosity of water phases without weighing down the structure. If a lighter gel with a neutral profile is needed, Liquid Mannan Cognac is often introduced, especially in low-calorie dessert formulations. And for stabilizing mixed recipes while adding elasticity, Acacia Gum performs well, acting simultaneously as a thickener and a mild emulsifier.

When working with Gelisucre, precise dosing and temperature control matter: insufficient heating will not fully activate the gelling proteins, while excessive boiling can reduce the clarity of the final gel. Store the powder in a dry place, protected from moisture and direct sunlight, in a tightly sealed container to prevent clumping and preserve its functional properties. The product is compatible with most food acids, sugar syrups, and flavorings, making it a practical tool for both home dessert makers and small studio-scale production of confectionery and cosmetic items.

Clear sugar gel discs for dessert plating

Gelisucre - 10 g

Water - 190 ml

Glucose syrup - 25 g

Citric acid - 1 g

Flavor extract - 2 ml

INCI	Citrus Aurantium Dulcis (Orange) fruit water, Sucrose laurate, Prunus Amygdalus Dulcis (Sweet Almond) oil, Glycerin
Other
Application	cosmetology
Att brand	Germany
Color product	lactic
Concentration	5-99%
Descriptio smell	characteristic
Features	All information presented on the site is for reference only
Input percentage	from 0.5 to 4%
Minimum count	1
Name	Gelisucre 10 g
Packaging	container for transportation
Packing	10 grams
Solubility	water soluble
Type	cold emulsifier
View	viscous liquid
Valid until	11.2028