When it comes to thickeners in food processing, some like gelatin, agar, and other solutions exhibit a viscous nature when warm. However, as the temperature decreases, these solutions undergo a transformation where the molecules form a network structure. This network structure traps solvents and dispersed media, resulting in a semi-solid gel without flowability. This unique characteristic of thickeners is utilized in various food products such as jelly and milk jelly. Additionally, certain ionic water-soluble polymer thickeners like sodium alginate can form gels in the presence of high-valent ions, regardless of temperature. This property provides convenience and assistance in processing specialty foods. It's important to note that not all food thickeners can form gels, and their gelling properties are not interchangeable within the food system. These thickeners vary in terms of gum forming mode, quality, stability, and taste, making them distinct from one another.