Gelling Agent

Gelling agents are food additives that have a desired gelling effect. They are used in many ways in the food industry. They are often found as a stabiliser, thickener or binding agent in sauces, soups, jam, pudding or ice cream. Gelling agents can be of both plant and animal origin.

Since gelatine is the only animal gelling agent and is usually mentioned separately, the gelling agent ingredient can be assumed to be of plant origin.

 

Locust Bean Gum E410

A vegetable gelling and binding agent, which is obtained from the seeds of the fruit of the carob tree by the action of heat. It is used as a binding agent and as a stabilizer in sauces, soups, lemonades, ice cream and desserts.

Because locust bean gum is of vegetable origin, it is classified as non-critical.

 

Guar Gum E412

Is the flour of the guar bean, a legume from India and Pakistan. Guar gum can also act as an emulsifier.

Guar gum is also one of the vegetable gelling agents and is therefore classified as non-critical.

 

Xanthan Gum E415

Xanthan is produced from raw materials containing sugar by fermenting the Xanthomonas bacteria. It is commonly used as a thickening agent in mayonnaise, ketchup, ice cream, baked goods and jam.

Xanthan is considered non-critical.

 

Agar Agar E406

Obtained from certain types of red algae. It is released from the cell walls with water.

Agar-agar is tasteless and a plant-based substitute for gelatin, so it is not considered critical.

 

Gum Arabic E414

It is the sap of an African acacia species, which is obtained by incising the bark. It is used as a stabilizer and thickener in confectionery, beverages, cake icing and whipped cream.

Because gum arabic is of vegetable origin, it is not considered critical.

 

Pectin E440

Vegetable extraction mostly from apple or citrus fruit peels. Upon contact with water, it forms a jelly-like substance that is commonly used as a gelling agent, stabilizer, and thickening agent in jam, marmalade, confectionery, icing, ice cream, or mayonnaise.

Pectin is one of the vegetable gelling agents and is therefore not considered critical.

 

Gelatine E441

An animal gelling agent made from pork, beef, or fish. Gelatine or edible gelatine is always of animal origin and cannot have a vegetable origin.

When obtained from fish, gelatine is not considered critical. When obtained from pigs, it is considered critical. The extraction from cattle is evaluated differently in the schools of law.