Gelling agents are substances that help create a gel-like consistency in food and other products. They are commonly used in cooking and food processing to thicken liquids, stabilize emulsions, and improve texture. Examples of gelling agents include gelatin, agar-agar, and pectin, each with unique properties and applications. In addition to food, gelling agents are also found in cosmetics, pharmaceuticals, and industrial products. They play a crucial role in formulating items like jellies, puddings, and lotions, ensuring the desired consistency and stability. Understanding gelling agents is essential for both culinary and manufacturing processes.