Gelling Agents in Food

Gelling agents function as additions to food, enhancing the uniformity, feel, and framework of soft, jelly-like sweets. Characterizing a food gel as a moisture-rich, three-dimensional polymeric network capable of withstanding pressure and preserving a distinct structural form, these agents are vital in creating loosely bonded internal structures when dissolved in a liquid phase, resulting in colloidal mixtures. Belonging to a varied category of polymers, they can be either organic hydrocolloids or hydrophilic inorganic substances, encompassing long-chain polysaccharides and proteins known for their capacity to form thick dispersions or gels in water.

Gellification is the process where polymer chains connect or link, giving rise to a three-dimensional network that captures water, ultimately forming a firm structure. In semi-solid forms, gelling agents are typically utilized at concentrations ranging from 0.5% to 10%. Examples of these agents include tragacanth, pectin, starch, carbomer, sodium alginate, gelatin, cellulose derivatives, polyvinyl alcohol, and clays. While gelatin was the initial gelling agent discovered, agar, with superior material qualities, swiftly followed suit.

Beyond their gelling role, these agents also serve as stabilizers and thickeners, supplying thickness without undue rigidity. Certain gelling agents possess the ability to shift between liquid and gel states based on temperature, adding to their attractiveness. An optimal solidifier is recognized for being colorless, odorless, and adept at retaining moisture.
Gelling Agents in Food

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Pectin content of apple fruit

Pectin is a plant cell wall polysaccharide consisting of a linear chain composed of D-galacturonic acid residues linked via α(1-4)-glycosidic bonds. Pectin or pectin solutions may be manufactured or obtained from dried apple peels and cores.

When pectin molecules come in contact with fruit acid, chainlike structures in the pectin become charged and these chain fold in on themselves. The folded chains trap water from the fruit or juice, forming gel.

Fruit contains pectin substances in a form that is not water dispersible and in this form cannot be used for the manufacture of jams, jelly, and other foods.

Pectin, which is released from the middle lamella of apple cell was by the mechanical action of milling and pressing is present in all fresh apple juices to a varying extent.

In early season fruit, amounts of soluble pectin may low, in the order of 0.1% by weight of juice. In later fruit, or in fruit from cold store, pectin may rise as high as 1-25% in the juice.

Commercial pectin comes in two forms, liquid and powdered. Liquid and powdered pectins are not interchangeable. Each requires a different balance of fruit, sugar and acid to attain the proper set.
Pectin content of apple fruit

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Furcellaran as gelling agent

Formerly known as Danish agar, furcellaran is an extracted produced from red sea weed (algae Furcellaria fastigiata) found along many coasts of the northern part of the Atlantic Ocean.

It is found mostly in Danish waters and was not commercially produced until World War II, when the shortage of Japanese agar made it necessary to find substitutes.

Furcellaran is composed if D-galactose (46-53%), 3,6-anhydro-D-galactose (30-33%) and sulfated portions of both sugars (16-20%). The molecular weight of furcellaran is believed to be in the range of 20,000 – 80,000.

Furcellaran is easily dispersed in cold water to a homogenous suspension without lumps.

Gelling properties are intermediate to agar and carrageenan. Furcellaran, with milk, provides good gels and therefore it is sued as an additive in puddings.

Furcellaran is produced in food grade only, complying with existing food and drug standards. More than 90% of furcellaran production is used in food products, with the remainder employed by the pharmaceuticals industry.

It is suitable for cake fillings and icings. In the presence of sucrose, it gels rapidly and retains food stability, even against food grade acids.

Other uses are in jams, jellies, marmalade, dietetic products, bakers jellies and in meat and fish preservation.

Furcellaran facilitates protein precipitation during brewing of beer and thus improves the final clarification of the beer.
Furcellaran as gelling agent 

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