... purpurascens. Agar due to its high gelling properties is considered the queen of gelling agents. An excellent gelling agent and ... paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability (although cooked fruit seems to lose this effect ... adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable ...