Gelling agent

Gelling agents are food additives that swell in water or retain water, thus lead to gelling. They form a gelatinous mass and give soups, sauces or a creamy pudding to firm consistency.

Gelling agents are made ​​of multiple sugars or vegetable such as animal protein and have a stabilizing effect in emulsions.

In addition, gelatin and modified starch (group: E 1404, 1410, 1412, 1413, 1414, 1420, 1422, 1440, 1442, 1450 and 1451 ).