Gellan gels tend to be firm and brittle whereas xanthan forms soft elastic gels in the presence of locust bean gum. Gelatin produces completely stable soft gels of chewy texture and with melt-in-mouth properties that give favorable flavor-release qualities. Native, amylose-containing starches form firm, pasty gels with limited stability and shelflife, due to syneresis. Pectins form soft, short-textured gels in high-sugar jams and confectionery jellies. Agar-agar, kappa-carrageenan, calcium alginate and gellan gum gels can undergo shrinkage and exude water on storage (syneresis).
Food manufacturers rely upon gelling agents to obtain desirable textures in a wide variety of food products. Conventional gelling hydrocolloids long have been used in applications where their particular characteristics are fully exploited. However, demands in the marketplace continually pressure food manufacturers to develop new or reformulated products that have novel textures, functionalities or processing capabilities. These demands present new opportunities and challenges for those that manufacture or use functional hydrocolloids.