| Name |
Characteristics |
Mode of Use |
| Gelatin |
Forms gels at low temperatures, derived from animal collagen. |
Dissolve in hot water, let cool to set; adjust concentration for gel strength. |
| Agar Agar |
Strong gelling at room temperature, vegan, derived from seaweed. |
Boil in water to dissolve, then cool to set; concentration affects gel firmness. |
| Pectin |
Requires sugar and acid to gel, from fruit sources like apples and citrus. |
Combine with sugar, water, and acid; boil to activate, then cool to set. |
| Carrageenan |
Gel in presence of calcium, used in dairy products, from red seaweed. |
Mix with liquid, heat to dissolve, then cool; type determines gelling properties. |
| Alginate |
Gel with calcium ions, used in spherification, from brown seaweed. |
Dissolve in water, then react with calcium salts to form gel; popular in molecular cuisine. |
| Gellan Gum |
Transparent gels, heat reversible, can be used in low sugar products. |
Hydrate in water, heat to dissolve, cool to set; adjust pH for texture control. |
