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Guar gum, also known as guar gum, is an extract of the legume guar bean, a galactomannan that is generally used as a food thickener. The aqueous dispersion of guar gum has a buffering effect and can exist stably between PH4.0-10.5. Continuous heating will reduce the viscosity of the dispersion.

Konjac flour is mainly made of konjac as the main raw material, which is very rich in starch, protein, cellulose, potassium ions and other ingredients.

As a good coagulant, carrageenan can replace the usual agar, gelatin and pectin. The jelly made of agar has insufficient elasticity and high price; the disadvantage of using gelatin to make jelly is that the solidification and melting point are low, and low temperature refrigeration is required for preparation and storage; the disadvantage of using pectin is the need to add high-soluble sugar and adjust Appropriate pH to solidify.

Gelatin is also called gelatin and isinglass. Gelatin is flaky gelatin, and gelatin is yellow-brown translucent. It is a kind of gum extracted from animal bones. It is a cholesterol-free, fat-free high protein substance.

Gelatin is a macromolecular hydrocolloid, which is the product of partial hydrolysis of collagen.