There are many common thickeners in food, which can adjust food texture and improve taste. Here are some common food thickeners, including their properties and uses.
Sodium alginate is a natural thickening agent usually extracted from seaweed. It can stabilize liquids in gel form and is widely used in making jelly, candies and other pastries. Sodium alginate can also thicken at different pH values and temperatures, making it a very flexible additive.
Sodium carboxymethyl cellulose
Sodium carboxymethylcellulose is a natural colloid usually extracted from cellulose and lignin. It dissolves in water and alcohol and thickens at low concentrations. It has high viscosity, good water solubility and heat stability, and is often used to make salad dressings, cream and butter.
Xanthan gum is a polymer complex formed from sugar and acid through microbial fermentation. It is a natural colloid that dissolves quickly in water and thickens in a gel state. Xanthan gum has the functions of thickening, foaming and stabilizing, and is widely used in beverages, ice cream and pastries.
Potassium sorbate is a natural food thickener often used to make sour drinks and processed meat products. It combines with calcium ions to form a gel, which stabilizes liquids and increases viscosity. At the same time, potassium sorbate can also improve the taste and texture of food.
Edible starch is a starch extracted from cereals, potatoes, corn and other plants. It has a good thickening effect and can absorb water to form colloid during the heating process, increasing the viscosity and concentration of food. Edible starch can also be used to make seasonings, pastries and meat products.
Niger yeast is a common food additive that is often used to make products such as soy sauce, beer, and bread. It breaks down starch into sugars and produces colloidal substances, thereby increasing the concentration and viscosity of food. Black koji yeast also has the effect of enhancing taste and improving flavor.
Kaempferol is a natural antioxidant and food thickener, often used in making sauces, juices and candies. It can increase the viscosity and concentration of food and has good thermal stability and acid stability. Kaempferol can also improve the texture and color of foods.
In short, food thickeners play a very important role in the modern food industry and can improve the taste, texture and nutritional value of food. Selection of appropriate thickeners is critical for different food manufacturing processes, taking into account their properties, use and safety
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