Gelling is a process by which the consistency and texture of foods is improved . Gelling agents, also known as gelling agents, are extracted from natural substances and are used to create jelly, foam or cream in foods .
They also act as stabilizers and thickeners , that is, they provide thickening without solidification through gel formation.
There are many different types of gelling agents that differ in their properties and how to use them.
One of the most common gelling agents is agar-agar , which is made from plant fibers and is suitable for vegetarians and vegans. Agar-agar dissolves easily in water and solidifies quickly when heated to 85 °C. It is suitable for preparing jellies, creams and foams. We have prepared a detailed article for you about agar , where you will learn everything important, including its health benefits, differences from classic gelatin, tips on its preparation and use.
Another commonly used gelling agent is carrageenan . This polysaccharide is produced from seaweed and has strong gelling properties. It is suitable for preparing jelly, ice cream and other freeze-stabilized foods.
Pectin is another gelling agent that is made from fruits such as apples or pears. Pectin dissolves easily in water and forms a jelly at acidic pH and heating. It is often used in marmalades and jams.
What gelling agents are used in the food industry?
In which foods can we find gelling agents?
- jams and marmalades
- ice cream
- bakery products
- meat products
- oils and fats
- salad dressings
Are gelling agents safe for us?
These substances are added to food in quantities that should not cause any side effects during normal consumption. However, they cannot be ruled out in case of excessive consumption, especially in children and individuals with increased sensitivity to chemical additives in food.