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What is an Gelling Agent?

Select a Gelling Agent or scroll down

Gelling Agents E400 Alginic acid E401 Sodium alginate E402 Potassium alginate E404 Calcium alginate E406 Agar E407 Carrageenan E407a Processed eucheuma seaweed E410 Locust bean gum E441 Gelatine

• E400 Alginic acid (also a Thickener, Stabiliser, Emulsifier)
  
  
• E401 Sodium alginate (also a Thickener, Stabiliser, Emulsifier)
  
  
• E402 Potassium alginate (also a Thickener, Stabiliser, Emulsifier)
  
  
• E404 Calcium alginate (also a Thickener, Stabiliser, Emulsifier)
  
  
• E406 Agar (also a Thickener, Emulsifier)
  
  Agar-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

  
  Journal Articles and References
  
  
• E407 Carrageenan (also a Thickener, Stabiliser, Emulsifier)
  
  
• E407a Processed eucheuma seaweed (also a Thickener, Stabiliser, Emulsifier)
  
  
• E410 Locust bean gum (Carob gum) (also a Thickener, Stabiliser, Emulsifier)
  
  
• E441 Gelatine (also an Emulsifier)
  
  

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