Gelling agents are a group of texturing agents used to produce jellies (or gels, in the strict sense of the word).
These are products that can absorb water thanks to their structure, generating a three-dimensional network that converts the liquid into a solid or semi-solid.
The key differences between gelling agents are as follows:
- Origin: animal or vegetable
- Texture: soft, hard, creamy, brittle, elastic, etc.
- Temperature: activation, gelling and melting point temperatures
There are also notable differences in their ability to withstand freezing, although this also depends on the soluble solids content of the formula.