Review on Gelling and Foaming Agents in Food: Mechanism and Applications

Food texture and structural stability are critical determinants of consumer acceptance and overall product quality in the food industry. This review provides a comprehensive synthesis of gelling and foaming mechanisms, focusing on traditional hydrocolloids (pectin and gelatin) alongside emerging plant-based alternatives, such as aquafaba (chickpea cooking water). For gelling systems, we examine the molecular networks driving matrix formation, highlighting how processing variables and natural source variability complicate texture control in clean-label formulations. For foaming systems, the mechanisms of surface tension reduction, gas incorporation, and interfacial stabilization are analyzed against critical environmental factors, including pH, temperature, and surfactant concentration. The key findings underscore a growing industrial shift toward sustainable, plant-derived texturizers that mimic the viscoelastic properties of animal proteins. Ultimately, this review bridges the gap between fundamental macromolecular behavior and practical applications, offering actionable insights for food scientists aiming to innovate clean-label formulations, optimize structural stability, and enhance the sensory profiles of aerated and gelled matrices.