Agargel is an agar-agar, vegetable gelling agent.
Calcium salt is calcium lactate. The amount used is usually 0,5 to 1g calcium salt per 100g of final preparation.
Kappagel is vegetable gelling agent. It's a carrgeenan, confering elasticity to gel. You can serve cold or hot jellies.
Iotagel is a carrageenan, gelling agent extracted from red seaweeds. The amount used is usually 0,2 to 2g iotgel per 100g of final...
Gellangel is a gellan gum, gelling agent. The amount used is usually 0,1 to 1g gellangel per 100g of final preparation.