Gelatin gives a thick consistency. gel texture

It is one of the thickeners in the Polysaccharides group.

Viscosity: 100-180 mm2/s (10%, 30C)

Acts as a thickener/gel per product

Low Acyl type, hard gel, clear and non-thermoreservible

Acts as a thickener/gel per product

Viscosity 2000mPa.s. , Degree of Substitution 0.9 (emulsify, good acid and salt resistance)

Gelatin gives a thick consistency. gel texture 

Sodium Alginate Used as a thickener, gelling agent in food. Made from seaweed, a seaweed.

Xanthan Gum, clear, for use in foods such as soups, provides shear thinning viscosity (when exerted the meat will become liquid)

Acts as a thickener/gel per product

High Acyl type, soft, opaque and thermoreversible gel texture.

Acts as a thickener/gel per product

Viscosity type 1000mPa.s. , Degree of Substitution 0.8 (emulsify)

Hydroxypropyl Methylcellulose (HPMC) forms a non-ionic gel.

It is commonly used in a variety of dishes. Special low visosity type.