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Which gelling agents are used in molecular cooking?

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Plate of sushi rolls with salmon, vegetables, and rice wrapped in seaweed, served with chopsticks and a small bowl of soy sauce on a wooden table. — gastronomy A common rice dish of Japanese cooking is sushi. To make a type known as *maki-zushi*, a sheet of seaweed is spread with rice flavored with vinegar. Seafood or vegetables and garnishes are then placed on top. Finally, the whole sheet is rolled into a cylinder and sliced.

In the field of molecular gastronomy, various hydrocolloids are utilized as gelling and thickening agents to manipulate food textures and structures. Key agents include:

Agar: A gelatin-like product derived from red algae. It is highly valued for its ability to dissolve in boiling water and form a firm gel upon cooling to 37 °C (99 °F).12
Xanthan gum: A water-soluble polysaccharide produced through bacterial fermentation. It is unique because it thickens without the need for heat and is often used in combination with other agents like pectin, gelatin, or carrageenan to improve stability and texture.34
Carrageenan: A colloid extracted from red algae, such as Irish moss, commonly employed as a stabilizing or thickening agent.4

These substances allow chefs to create precise textures, such as smooth fillings, savory aspics, and stable emulsions, which are fundamental to the scientific approach of molecular cooking.32