Xanthan gum is a polysaccharide obtained from the action of a bacterium, Xanthomonas campestris. It is soluble in cold water and is used as a food additive under the code E415 for its thickening and gelling properties to modify the consistency of food.

Commercial pectin (often used to thicken jams and jellies) is extracted from dried apple pomace or dried peels of various fruits. This additive is used as a gelling agent, stabilizer, and coating agent.

Gelatin is a protein obtained from animal collagen, typically derived from the skin and bones of cows or pigs. It is commonly used in the food industry as a gelling agent, stabilizer, thickener, and texture enhancer.

E412, also known as guar gum, is a naturally-derived food additive widely used in the food industry.

Corn starch, also known as cornflour, is a fine white substance extracted from corn. It is widely used in the food industry and has various applications in cooking.