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Home > Food Additives > Thickener (Find 29 items)

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Thickener

Locust bean gum

(9000-40-2)
Thickener; stabilizer; emulsifier; gelling agent. It can give food a unique cream texture, so it is usually used in dairy products and ice cream (to prevent whey precipitation). Used in jam, jelly and cream cheese to improve spreading performance.

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beta-Cyclodextrin hydrate

(68168-23-0)
Thickener, antioxidant, stabilizer, preservative. The use of cyclodextrin in the chemical field Cyclodextrin is a valuable chemical reagent. When it exists, the fluorescence intensity of fluorescent pigments will increase significantly, so it can be used for protein and amino acid analysis; it can also be used to separate long-chain organic compounds, racemates, etc. In addition, adsorbents made of cyclodextrin can be used for chromatographic analysis. It can also be used as a complexing agent,

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Hydroxypropyl starch

(9049-76-7)
1) In the hydroxypropyl starch food industry, hydroxypropyl starch can be used as a thickener, hydroxypropyl starch can be used as a suspending agent, and hydroxypropyl starch can be used as a binder. 2) Hydroxypropyl starch papermaking industry: Hydroxypropyl starch is used for internal sizing of paper, hydroxypropyl starch is used for surface sizing, hydroxypropyl starch makes printing ink bright, hydroxypropyl starch makes uniform, hydroxypropyl starch Makes the film smooth, hydroxypropyl sta

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Potassium alginate

(9005-36-1)
As emulsification stabilizer and thickener, it can be used in various foods according to my country's regulations, and should be used in appropriate amount according to production needs. Uses: It is mainly used in impression materials such as facial masks and dental molds, as well as in the coatings of welding rods, as stabilizers for food and cosmetics; thickeners, emulsifiers, and gelling agents. Can be used for dairy products, canned fruits, sausage casings

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Curdlan

(54724-00-4)
Curdlan is a polymer produced by fermentation from the bacteria alcaligenes faecalis var. myxogenes. it forms a gel when heated in water, initially required to be dispersed and suspended in water since it is insoluble until heated. above 80°c a high-set gel that is irrevers- ible and stable to freezing is formed. a low-set gel is obtained by heating to 55–60°c and then cooling below 40°c; this gel is ther- moreversible. it is capable of gelling over ph range of 2–10. the heat gelling proper

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Karaya gum

(9000-36-6)
As denture adhesive; as binder in paper manufacture; as stabilizer, thickener, texturizer, emulsifier in foods; as thickening agent for dyes in textile industry.A substitute for gum tragacanth.

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L-Arabino-D-galactan

(9036-66-2)
Thickeners, stabilizers, emulsifiers, compatibilizers, polishes, binders. Used for emulsifying flavor; base material of seasoning, sauce and pudding, etc. Instead of gum arabic. It is also used in noodles, bread and sausages.

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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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Tamarind gum

(39386-78-2)
Thickener, stabilizer, gelling agent. It can be used for ice cream, sorbet, sauces, canned cooking products, instant curry seasonings, fruit drinks, whipped cream, jam, orange peel jelly, pine cake, general jelly, yokan, etc.

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Calcium carboxymethyl cellulose

(9050-04-8)
Thickener; binder; non-sticky dispersant; disintegrant. The maximum amount prescribed by Japan is 2% (total amount when used alone or in combination). It is used for soup powder molding. When it dissolves, it swells due to water to promote disintegration and dispersion. For cocoa powder, instant coffee, powdered soft drinks and other solid and powdered foods, it has the effect of promoting dispersion and dissolution in water. Adding 1% to 2% to chocolate biscuits is not easy to stick teeth and i

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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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