Context: The expanding product market presents an opportunity for the creation of innovative nutraceuticals incorporating pomegranate (Punica granatum L.) peel extract (PPE) in attractive dosage forms. In this context, novel dosage forms such as jelly are widely accepted due to their appealing qualities. However, achieving a desirable chewy texture throughout jelly production necessitates the use of a gelling agent with high gel strength, prompting the exploration of superior excipients. This study focuses on the development and application of new excipient combinations, namely carrageenan, xanthan gum, and glucomannan, as gelling agents in pomegranate peel extract jelly (PPEJ). Aims: To develop new co-processed excipients consisting of glucomannan, xanthan gum, and carrageenan and assess the suitability of developing PPEJ as a nutraceutical product. Methods: A total of eight formulae of co-processed excipients were obtained through the co-drying process and were physically, chemically, and functionally characterized. The developed excipients were used as gelling agents in nutraceutical PPEJ and subjected to physical and hedonic evaluation. Results: Co-processing improved excipient's functional qualities, while negligible chemical interactions were verified by FT-IR, DSC, and XRD analyses. Furthermore, GLU-XAG-CAR-7 had the highest gel strength value (1659.25 ± 70.17 g) and was selected for jelly formulation. Texture and hedonic evaluations showed that PPEJ-C had the highest GLU-XAG-CAR-7 concentration formula and produced the best jelly. Conclusions: The new co-processed excipients show remarkable potential to be used as a gelling agent in the formulation of PPEJ. © 2025 Journal of Pharmacy & Pharmacognosy Research.