List of Gelling Agents

Gelling Agents

What is a Gelling Agent?

Gelling Agents are used in food because of their capability in forming a jelly. They may also be used as food stabilisers.


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Alginic acid (also a Thickener, Stabiliser, Emulsifier)
Sodium alginate (also a Thickener, Stabiliser, Emulsifier)
Potassium alginate (also a Thickener, Stabiliser, Emulsifier)
Calcium alginate (also a Thickener, Stabiliser, Emulsifier)
Agar (also a Thickener, Emulsifier)
Agar-Agar has long been used to solidify media for plant tissue culture. The type of agar or gelling agent used can influence the growth of the tissue in culture. Both purity and cost of the gelling agent are important factors in any research or production operation. Agar is produced from members of the Gelidiacae, Sphaerococcaceae and Rhodophyceae seaweed families. It is used in food as a gelling agent, although the resulting coagulation is rather brittle and not as effective as carrageenan or gelatin. Typical products include ice cream and frozen desserts, meringue, icings, sweets, fondants, cream and milk, yogurt.
Other names:     polysaccharide complex
CAS No:     9002-18-0
Physical appearance:     white to pale yellow crystalline powder, no odour

Carrageenan (also a Thickener, Stabiliser, Emulsifier)
Locust bean gum (Carob gum) (also a Thickener, Stabiliser, Emulsifier)
Gelatine (also an Emulsifier)