Food thickening agent is one of the most commonly used food additives in the food industry, GB 2760-2014 food additive use health standards clearly defined the use limits of nearly 40 kinds of thickeners in 16 categories of food, including the use limits of a variety of food thickeners in jelly products.

1. Carrageenan is one of the most commonly used gelling agents in jelly production. It is a natural algal polysaccharide extracted from the cell wall of red algae.

2.Gelatin is the hydrolysate obtained from the degradation of animal connective tissues rich in collagen, such as animal skin, bone, tendon, etc. Because of its good gelling property and thermal reversibility, it is widely used in the production of jelly and jelly powder, and the main component of the commercially available jelly-making powder is gelatin.

3. Gellan gum : Because the gels formed by cold gelling are thermally irreversible at high temperature, they are often used in the production of double or multi-layer jellies.

4.Tamarind gum is a neutral polysaccharide extracted from the endosperm of tamarind seeds and polymerized from D-xylose, D-galactose, and D-glucose.

5. Sodium alginate is extracted from brown seaweed and exists as the sodium salt of alginate, a copolymer of mannogalacturonic acid and gulogalacturonic acid linked by glycosidic bonds.

In addition to these categories, there are a variety of other food thickening agents that can be used in jelly production, including xanthan gum, pectin, agar, and sodium carboxymethyl cellulose.