Gelling is a complex chemical process that uses carbohydrates such as fruit pectin or carrageenan as thickeners. Since the chemical names of different substances can differ, a unified classification system was invented in 1953, in which each studied food additive received an E index (from the word Europe) and a three-digit numerical code. The gelling and gelling agents below are an alternative to vegetable gelatin.
E 440. Pectin
The most popular vegetable gelatin substitute obtained from fruits, vegetables and root vegetables. It was first obtained in the XNUMXth century by a French chemist from fruit juice, and began to be produced on an industrial scale in the first half of the XNUMXth century. Pectin is produced from vegetable recyclables: apple and citrus pomace, sugar beet, sunflower baskets. Used for making marmalade, pastille, fruit juices, ketchup, mayonnaise, fruit fillings, confectionery and dairy products. Safe and even useful. Used in everyday life.
E 407. Karraginan
This family of polysaccharides is obtained from the processing of the red seaweed Chondrus crispus (Irish moss), which has been consumed for hundreds of years. Actually, in Ireland, they began to use it initially. Today, algae is grown commercially, with the Philippines being the largest producer. Karagginan is used to retain moisture in meats, confectionery, ice cream and even infant formula. It is absolutely safe.
E 406. Agar-agar
Another family of polysaccharides obtained from red and brown seaweed, with the help of which marmalade, ice cream, marshmallow, marshmallow, soufflé, jams, confitures, etc. are prepared. Its gelling properties were discovered long ago in Asian countries, where Euchema seaweed was used in cooking and medicine. Completely safe. Used in everyday life.
E 410. Locust bean gum
This food supplement is obtained from the beans of the Mediterranean acacia (Ceratonia siliqua), a tree also called carob due to the similarity of its pods to small horns. By the way, these same fruits, only dried in the sun, are now known as a fashionable superfood. Gum carob obtained from the endosperm (soft center) of beans, it resembles tree resin, but under the influence of air hardens and becomes more saturated with light. It is used in the preparation of ice cream, yoghurts and soaps. Safely.
E 415. Xanthan
Xanthan (xanthan gum) was invented in the middle of the XNUMXth century. Scientists have learned how to obtain a polysaccharide formed as a result of the vital activity of the bacteria Xanthomonas campestris (“black rot”). For production on an industrial scale, bacteria are colonized in a special nutrient solution, a fermentation process (fermentation) occurs, as a result of which gum falls out. In the food industry, xanthan gum is used as a viscosity regulator and stabilizer. The hazard level of the additive is zero. Used in everyday life.
E425. Cognac gum
Do not flatter yourself, the name of this substance has nothing to do with cognac. It is obtained from the tubers of the Yaku plant (Amorphophallus konjac), which is common in Japan. It is also called “Japanese potatoes” and “devil’s tongue”. Cognac or konjac gum is used as an emulsifier, stabilizer, and fat substitute in non-fat products. The additive can be found in canned meat and fish, cheeses, cream and other products. It is safe, but its use in Russia is limited.