Thickeners are additives commonly used in the production of food, cosmetics and pharmaceuticals. They can change the viscosity and fluidity of a product to make it easier to use or taste better. Thickeners play a vital role in the food industry, not only improving the texture of the product but also enhancing its stability and mouthfeel. Here are nine common types of thickeners and their functions.
Sodium alginate: Sodium alginate is a natural thickener extracted from seaweed. It has good gel properties and is often used to make jelly, pudding and other desserts. It thickens the product and gives it a soft texture.
Carrageenan: Carrageenan is a plant-derived thickening agent widely used in the food and beverage industry. It increases the viscosity and viscosity of the product, making it easier to form a stable milky suspension and improving mouthfeel.
Gelatin: Gelatin is an animal-derived thickening agent commonly used in making foods such as jelly, candies, and meat products. It forms a gel when heated, giving products elasticity and mouthfeel.
Konjac gum: Konjac gum is a natural dietary fiber with low calories and high moisturizing properties. It can increase the viscosity of a product and improve its texture and taste, and is often used to make low-calorie diet foods.
Gellan gum: Gellan gum is a thickener that forms a gel during cooling and is often used in cold dishes and frozen products. It provides the desired set and mouthfeel of the product.
Agar-agar powder: Agar-agar powder is a plant extract commonly used in making desserts such as jellies and syrups. It has good gelling properties and can increase the viscosity and elasticity of the product.
Sodium carboxymethylcellulose: Sodium carboxymethylcellulose is a synthetic thickener widely used in the food and pharmaceutical industries. It has excellent thickening properties and emulsion stability, increasing product viscosity and improving texture.
Xanthan gum: Xanthan gum is a thickener produced by microbial fermentation and is commonly used in making jams, salad dressings and condiments. It can increase the viscosity and stability of the product and improve its taste.
Apple pectin: Apple pectin is a natural thickening agent extracted from apples. It has good thickening properties and stability and is widely used in foods such as jams, purees and pastries.
How to choose a high-quality thickener?
Choosing a high-quality thickener is crucial for food production. The following points can be used as reference:
Safety: Ensure that the thickener complies with relevant national safety standards and regulatory requirements and does not contain harmful substances or ingredients that may cause allergic reactions.
Functionality: According to the needs of the product, select the type and performance of the thickener to ensure that it can meet the required viscosity, stickiness, stability and other characteristics.
Quality stability: Choose thickeners with high supplier credibility and stable and reliable product quality to ensure that the product maintains consistent quality throughout the entire production cycle.
Flavor impact: Try to choose thickeners that will not have a significant impact on the taste and flavor of the final product to maintain the original characteristics of the product.
Cost-effectiveness: Comprehensive consideration of the price and use effect of the thickener, select the most appropriate thickener to maximize cost-effectiveness.
To sum up, choosing the right thickener is an important part of ensuring product quality and taste. When purchasing thickeners, you should pay attention to safety, functionality, quality stability, flavor impact and cost-effectiveness to ensure the quality and reliability of the final product. If you want to choose a quality thickener, KemFood is your best choice! KemFood is committed to providing high-quality thickener products that meet safety standards and can meet the needs of different products.