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Types of Food Gelatin Additives
Sep 22,2025
Jelly: a sweet treat, also commonly known as "jelly," that has a semi-solid texture, a crystal-clear appearance, vibrant colors, and a smooth, silky mouthfeel. It’s primarily made by processing edible gelatin with water, sugar, and fruit juice through steps such as sol-gel formation, blending, filling, sterilization, and cooling—often with the addition of other food additives.
The types of food additives found in jelly are as follows:
Thickening agent Thickening agents can increase the viscosity of food or help form a gel, giving jelly its distinctive texture—and this is precisely why jelly remains "jelly." Common thickening agents include, in addition to Carrageenan, Locust Bean Gum In addition, there is Pectin, xanthan gum, and gum arabic 、 Gelatin Etc.
Sweetener Sweeteners are food additives that impart sweetness to soft drinks. Many consumers might wonder: if granulated sugar is already added to jelly, why bother including sweeteners as well? In fact, sweeteners and granulated sugar are used together in jelly to achieve the ideal taste and texture.
Coloring agent : Colorants, also known as food pigments, are substances primarily used to impart color to foods, enhancing or improving their visual appeal. Commonly used colorants include Crimson, Rouge, Lemon Yellow, Sunset Yellow, Bright Blue And so on. China permits the use of the following synthetic colorants: 10 types. Natural colorants are predominantly plant-based, making them not only safe but also offering various nutritional benefits and physiological activities.
Preservative : Preservatives are a class of food additives that inhibit microbial activity, preventing food from spoiling and deteriorating. To ensure food has an adequate shelf life, it’s essential to implement specific measures that guard against microbial contamination and proliferation. As of now, China has approved 32 commonly used food preservatives, among which the most frequently employed are Sodium benzoate, potassium sorbate, and more Sodium benzoate is more toxic than potassium sorbate, and at the same acidity level, its antibacterial efficacy is only about one-third that of sorbic acid. As a result, many countries have gradually shifted to using potassium sorbate instead. However, due to its low cost, sodium benzoate remains widely employed in China—particularly in carbonated beverages and fruit juices. In contrast, potassium sorbate boasts strong antimicrobial activity, minimal toxicity, and can even be safely metabolized by the human body, ultimately breaking down into CO2 and water.
Edible spices : "Edible spices" is the abbreviated term for food-grade flavoring agents, referring to substances that can be used to formulate edible flavorings and enhance the aroma of foods. Typically, food-grade spices are blended into food-grade flavorings before being applied to impart fragrance to food products; however, some food-grade spices can also be directly added to foods to enhance their aroma. The primary purpose of using edible spices and flavorings in food is to create, improve, or intensify the natural or desired aroma of the product.
Acidity regulator : Acidity regulators are used to enhance the sour taste in foods and adjust their acidity levels. pH or substances—such as acids, bases, and salts—that exhibit buffering action are collectively referred to as such. The acidity regulators permitted for use are specified as: Citric acid, potassium citrate, lactic acid, tartaric acid There are 17 types in total, among which citric acid is a widely used acidulant. Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate All of these can be used in various foods as needed.
Nutritional fortifier Nutritional fortifiers refer to the process of adding one or more nutrients—or certain natural food ingredients—to foods, based on nutritional needs, in order to enhance their nutritional value. Foods that undergo this fortification process are called fortified foods. By incorporating food-grade nutritional fortifiers into foods, we can not only address inherent nutritional deficiencies in natural foods but also optimize the nutrient composition and balance within those foods, thereby better meeting people's dietary requirements.
Kevin Group offers customized compound additives, such as jelly powder, pudding powder, and konjac jelly stabilizers—essential stabilizers for jellies and puddings.
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