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Home > Food Additives > Thickener (Find 29 items)

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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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Konjak mannan

(37220-17-0)
Source of dietary fiber; as thickening and gelling agent in foods. Gelling agent; thickening agent; emulsifier; stabilizer; film-forming agent.

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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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Polydextrose

(68424-04-4)
Bulking agent for reduced calorie foods. Polydextrose is a bulking agent that is a randomly bonded conden- sation polymer of dextrose containing small amounts of bound sor- bitol and citric acid. it is a water-soluble powder providing a ph range of 2.5–3.5. it is partially metabolized which results in a caloric value of 1 cal/g. as a reduced-calorie bulking agent, it can partially replace sugars and in some cases fats in reduced-calorie foods. it also functions as a bodying agent and humecta

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Starch, oxidized

(65996-62-5)
Thickener; emulsifier; binder. It can be used as binder and starch jelly for fried food surface seasoning. In bread production, it can improve gas holding capacity, shorten fermentation time, increase bread volume, etc.

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Hydroxypropyl methyl cellulose

(9004-65-3)
As emulsifier, film former, protective colloid, stabilizer, suspending agent, or thickener in foods.Pharmaceutic aid (suspending agent; tablet excipient; demulcent; viscosity increasing agent); hydrophilic carrier in drug delivery systems.In adhesives, asphalt emulsions, caulking compounds, tile mortars, plastic mixes, cements, paints.

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Caseins

(9000-71-9)
β-Casein from bovine milk is an Immunoglobulin E (IgE)-binding epitope belonging to the Casein phosphoprotein family. It has been studied as a generator of peptides responsible for biological activities such as opiate, immunostimulating, antibacterial, and peptidase inhibitors.

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Sodium alginate

(9005-38-3)
In the manufacture of ice cream where it serves as a stabilizing colloid, insuring creamy texture and preventing the growth of ice crystals.In drilling muds; in coatings; in the flocculation of solids in water treatment; as sizing agent; thickener; emulsion stabilizer; suspending agent in soft drinks; in dental impression preparations.Pharmaceutic aid (suspending agent).

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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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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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