Gelling Agent

Gelling agents thicken and partially solidify foods. They are commonly used in jelly, desserts, some mints etc.
Typical gelling agents include natural gums, starches, pectins, agar and gelatin.
Gelatin is made from animal ligaments and spoilt hides and many vegetarians prefer not to eat it.
Pectin is from fruit as a natural bonding agent present in the fruit.