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Home > Food Additives > Thickener (Find 5 items)

Food Additives

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Elementary Substance

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Thickener

Guar gum

(9000-30-0)
Food grade: frozen food:stop ice dreg from forming and increase the frozen stability. Baking food: keep the humidity and improve the texture. Drink:improve taste and stabilize particle suspension. Salad dressing: thickener, alternative oil. Cheese and cream: improve the texture.Cooked meat food: maintain water, increase oily slippery feeling. Vegetarian food: alternative fat ingredients,keep moisture. Pet goods: increase oily slippery feeling and keep the humidity.
Industrial grade: oil well

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Gelatins

(9000-70-8)
Manufacture lithographic & printing inks, plastic compd, artificial silk, matches, light filters for mercury lamps, clarifying agent, pharmaceutic aid (suspending agent), in hectographic masters, sizing paper & textiles.

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Gellan gum

(71010-52-1)
Biochemical research. Gelling agent. Phytagel is a kind of agar substitute secreted from Pseudomonas. It is a mixture of glucuronic acid, rhamnose and glucose. It has the characteristics of colorlessness, transparency and high toughness. It is a plant tissue culture medium and microorganism. The main component of the culture medium. Because it overcomes the inherent defects of traditional agar in plant tissue culture, it brings a new revolution to botanical research and has become an internation

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Gum tragacanth

(9000-65-1)
In pharmaceutical compounding and dispensing, e.g., to suspend heavy insoluble powders, as an excipient for tablets and to impart consistence to troches; also in making emulsions and emulsifying agents; as stabilizer, thickener, texturizer in food; in adhesives (mucilages, pastes); in textile sizing, textile printing and general printing inks, and in dyeing with insoluble color lakes.

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Gum ghatti

(9000-28-6)
Thickener; stabilizer; coating agent; emulsifier. Used as a substitute for gum arabic.

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Food thickeners generally refer to macromolecular substances that can be dissolved in water and fully hydrated under certain conditions to form a thick, greasy solution, also known as food glue. It is an important class of food additives that are widely used in the food industry and are used as gelling agents. According to its source, it can be roughly divided into four categories: thickeners made from plant exudate; thickeners made from plant seeds and seaweed; thickeners made from animal raw materials containing protein; natural Substance-based semi-synthetic thickener. "Thickener" on ECHEMI mainly supplies raw materials for food thickeners.

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Carboxylic Acids and Derivatives Heterocyclic Ring Elementary Substance Quinones Inorganic Acid Esters Iridoid Derivatives Quinone Ring Antimicrobials Anticaking Skin Humectant

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