Gelling-Agent
Gellan Gum: The Hydrocolloid in Plant Milks and Fluid Gels
Gellan gum (E418) keeps almond and oat milk from separating and makes modernist fluid gels. How it works, where it appears, and what safety research shows.
IntermediatePectin in Packaged Foods: How This Natural Fiber Acts as an Additive
Pectin is a natural fruit fiber used as a gelling agent, thickener, and stabilizer in jams, yogurt, and fruit fillings. Learn how it works and why it's safe.
BeginnerSodium Alginate: The Seaweed Gum That Sets With Calcium
Sodium alginate (E401) sets into a gel when it meets calcium, no heat needed. How that cold-set reaction powers spherification, reformed foods, and plant-based meat.
Intermediate