Hydroxyethyl cellulose is a gelling and thickening agent derived from cellulose. Some stabilizers and thickening agents are gelling agents. Some thickening agents are gelling agents, forming a gel. It can be used as an explosive, when gelled with several percent of gelling agent. Dental impression material uses alginate as its means of gelling. A polysaccharide called pectin is used as a gelling agent. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Lower concentrations of guar gelling agents are needed when linear guar chains are cross-linked. The food industry exploits their gelling, water-retention, emulsifying and other physical properties. Dissolved amylopectin starch has a lower tendency of retrogradation (gelling) during storage and cooling. HM Pectin is one of the most widely used gelling agents in food processing. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. The gelling and melting temperatures are therefore given at a specified agarose concentration. It reacts with some sugars and acids and sometimes includes minerals to improve gelling process. Upon cooling below gelling temperature, a gel starts to form.