I am working on Mix gel formation, and would like to incorporate the synthetic gelling agents with bioactive polysacharide gel. So can any one suggest some gelling and stabilizing agents for preparation of Food gel products?
Grazyna Lewandowicz
You should be aware that gelling agents for food application should be edible products. In other words - gelling agents should be food or at least food additive. I suggest trying different combination of modified starches and non-starch polysaccharides. Sometimes you could observe synergism, and this phenomenon is concentration depended.
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Mehdi Mohammadian
You can use gellan gum, gum tragacanth or chitosan as a natural gelling agent.
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