There are several food gums that can be used to make gelatin-free jelly desserts, including gellan gum, agar-agar, carrageenan, guar gum, xanthan gum, and pectin.



  • Gellan gum (E418) is a microbial-derived gum that can be used as a vegan alternative to gelatin. It has some unique properties that make it a popular choice for making jelly desserts, such as forming a very firm gel at low concentrations and having good heat stability. These properties make it suitable for making firm and stable jelly desserts that can withstand high-temperature applications, such as hot fill processes.
  • Agar-agar is a type of seaweed-derived gelatin substitute that can also be used to make vegan jelly desserts. It has a firm texture and is commonly used in Asian desserts. 
  • Carrageenan is another seaweed-derived gum that can be used as a thickening agent for vegan jelly desserts. It is commonly used in dairy-free and vegan products as a stabilizer.
  • Guar gum and xanthan gum are plant-based gums that can be used as thickeners in jelly desserts. Guar gum is commonly used as a gluten-free alternative to wheat flour and is often found in gluten-free baked goods. Xanthan gum is commonly used in gluten-free baking and as a stabilizer in salad dressings and sauces.
  • Pectin is a natural fruit-derived gum that can be used as a gelling agent in jelly desserts. It is commonly used in jams and jellies and is often found in vegan jelly desserts.

When choosing a gum for making gelatin-free jelly desserts, it's important to consider the specific properties of each gum and how they will affect the texture and stability of the final product. Gellan gum, for example, may be the best choice for making firm and stable jelly desserts, while agar-agar may be better suited for softer and more delicate desserts.


From what mentioned above,we can see that there are several food gums that can be used to make gelatin-free jelly desserts, each with their own unique properties and advantages. Gellan gum is a popular choice for making firm and stable jelly desserts that can withstand high-temperature applications, while agar-agar, carrageenan, guar gum, xanthan gum, and pectin are also viable options depending on the desired texture and application.