Carrageenan,pectin and xanthan/locust bean gum gels. Trends in their food use

There are unlikely to be any completely new gelling agents, due to the high cost of proving them acceptable; exploitation of such agents as carrageenan and pectin is likely to be intensified.Both of these gelling materials, together with xanthan/locust bean gum gels are discussed in detail. Their values in food formulations are considered, with some estimate of their future development.food formulations are considered, with