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"Louis FRANÇOIS born in 1882 is a self-taught inventor who is passionate about the work of Louis Pasteur and other scientists of the time. He set up his laboratory in Paris and created his company in 1908.

Very quickly, he became interested in the problems of conservation, texture and emulsion encountered in food applications.

He thus designs specialties based on natural products agar agar, gum arabic and tragacanth and egg powder which find their application in the culinary arts.

For more than a century, the LOUIS FRANÇOIS Company has perpetuated this passion for innovation and excellence. With a production site and a laboratory located in Ile-de-France.
Louis FRANÇOIS manufactures and markets a wide range of products worldwide for the bakery, pastry, chocolate, ice cream and gastronomy sectors.

The longevity of a passion and know-how requires attention and consideration.

LOUIS FRANÇOIS , for three generations has been committed to respecting this tradition with rigor, creativity and humility."

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Inverted sugar has better moisture retention than sucrose therefore improves softness with a greater sweetness. It also serves as an anti-crystallizer.

LOUIS FRANCOIS Inverted sugar

Galliasorb or LIQUID SORBITOL E420 is Long term softness stabilizer. It allows the softness of finished products to be extended for several weeks and limits the development of mold and completes and increases the action of Fresh-Cake.

LOUIS FRANCOIS Galliasorb

yellow pectin is a gelling agent giving a non-reversible gel by heating in acidic and sugary environments (ES greater than 75%).


LOUIS FRANCOIS yellow pectin

Pastry glucose DE40 or Glucose syrup DE40. is traditionally used in Pastry, Biscuit and Confectionery.

LOUIS FRANCOIS Pastry glucose DE40

Chantifix stabilizes prepared creams, especially whipped cream and whipped cream. It Prolongs conservation, facilitates emulsion, improves lightness and smoothness.

LOUIS FRANCOIS Chantifix

Pectin X58 is gelling agent giving a thermo-reversible gel stable to freezing and thawing. It is used for neutral fruit-free toppings (pies, sponge cakes, biscuits) with a low sugar content.

LOUIS FRANCOIS Pectin X58

Stable 2000 acts as a stabilizer developed especially for ice cream and ice cream.

LOUIS FRANCOIS Stable 2000

Pectin 325 NH95 is gelling agent giving a thermo-reversible gel by heating. Gels in the presence of calcium ions. It has thick-textured jam and is used as sauces for toppings, fruit purees, gelled dairy desserts, non-gelled jam fillings, dietetic and low-glucidic products, milk jams.

LOUIS FRANCOIS Pectin 325 NH95

Potassium sorbate is limited use preservative.

LOUIS FRANCOIS Potassium sorbate

LOUIS FRANCOIS

"Louis FRANÇOIS born in 1882 is a self-taught inventor who is passionate about the work of Louis Pasteur and other scientists of the time. He set up his laboratory in Paris and created his company in 

LOUIS FRANCOIS - Pectines - Stabiliser - Texturants - Knowde

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yellow pectin is a gelling agent giving a non-reversible gel by heating in acidic and sugary environments (ES greater than 75%).

LOUIS FRANCOIS yellow pectin - Gellant - Knowde

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LOUIS FRANCOIS yellow pectin

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