Читать книгу Food Chemistry - Группа авторов - Страница 89

These are the food additives that are used with the purpose to thicken and stabilise various foods like jelly, desert, and candies. The change the texture of a food by forming gel. Typical gelling agents are natural gum, starches, pectin, agar, and gelatin. The provide the food a texture by the formation of gel. Some stabilizers and thickening agent are also gelling agent. These agents are polysaccharide or protein as per their nature.