Gums and Gelling Agents or Hydrocolloids

Legally speaking, another title which some of these ingredients fall under is that of thickeners and stabilisers. Some are only minor components of confectionery and can properly be regarded as additives others are used in quantities which make them ingredients. 

The individual substances, their origins and properties are given below and are tabulated for comparison in Table 3.9. 

Gelatine Thermoreversible gelling agent Protein Bovine or porcine hides or bones 

Starch Irreversible gelling agent Carbohydrate Maize, wheat or potatoes 

High amylopectin starch Non-gelling starch Carbohydrate Waxy maize 

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