Gel

Gel is a broad term for a semi-solid substance that can be made from various sources, including animal collagen (like gelatin), plant-based gums (like agar-agar or carrageenan), or synthetic polymers. It is typically produced by heating a liquid with a gelling agent and then allowing it to cool and set into a jelly-like consistency.

Manufacturers add gel to foods to thicken, stabilize, or create a gelled texture. It is commonly found in desserts like puddings, jellies, and gummies, as well as in dairy products, sauces, and some beverages.

Gelatin, a common type of gel, is generally recognized as safe (GRAS) by the FDA. Other gelling agents like agar-agar and carrageenan are also permitted food additives in the US. JECFA has evaluated various hydrocolloids used as gelling agents and set acceptable daily intakes. While generally considered safe at typical consumption levels, some individuals report digestive discomfort from certain types of gels, though scientific evidence is mixed.