Thickeners

Thickeners

Agro, Flavours, Food, Food Additives, General Goods, Improved, Preservatives

Guar Gum
Xanthan Gum
Gelatin
Antisol

An ingredient that increase the viscosity of food to create a stiffer or a denser food mixture.

Guar Gum

In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent.

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Xanthan Gum

It is added to toothpaste and some other products to keep them uniformly thick. It is also used in industry, for example, helping to thicken drilling oil.

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Gelatin

It’s commonly used to make capsules, cosmetics, ointments, and foods. Collagen is one of the materials that make up cartilage, bone, and skin.

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Antisol

Antisol is thicker

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Sodium Carboxyl Methyl Cellulose(C.M.C)

Unlike cellulose, it is water soluble and can function as a suspending agent, stabilizer, film former or thickening agent. CMC finds use in by providing dough with viscosity and bread with volume much like gluten proteins do.

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Pectin

Pectin is often used to thicken syrups and make jams, jellies, and marmalades. The dairy industry stabilizes yogurt with pectin.

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Glycerol Monosterate (G.M.S)

GMS is a food additive used as a thickening, emulsifying, anticaking, and preservative agent; an emulsifying agent for oils, waxes, and solvents and a protective coating for hygroscopic powders.

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