A gelling agent is a substance added to food and beverages to create a gel-like texture or consistency. These agents work by forming a network of molecules that trap liquid and give the food a firm and cohesive structure. Gelling agents are commonly used in a variety of food products to thicken and stabilize them, as well as to enhance their texture and mouthfeel. Common gelling agents include gelatin, agar-agar, carrageenan, pectin, and various gums. These agents can be derived from both natural and synthetic sources and are used in a wide range of applications, including jams, jellies, desserts, gummy candies, puddings, and yogurt.

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