| Picture | Food Thickeners | E Number | Cas Number |
|
Sodium Carboxymethyl Cellulose (CMC) E466 |
E466 | 9004-32-4 |
|
Sodium Alginate E400 |
E400 | 9005-38-3 |
|
Konjac Gum E425ii |
E425ii | 37220-17-0 |
|
Gellan Gum E418 |
E418 | 71010-52-1 |
|
Apple Pectin E440(i) |
E440(i) | 9000-69-5 |
|
Guar Gum E412 |
E412 | 9000-30-0 |
|
Gelatin Powder 9000-70-8 |
E441 | 9000-70-8 |
|
Agar Agar Powder E406 |
E406 | 9002-18-0 |
|
Carrageenan Thickener E407 |
E407 | 9000-07-1 |
|
Citrus Pectin E440i |
E440i | 9000-69-5 |
|
Collagen Powder 9064-67-9 |
9064-67-9 | |
|
Methyl Cellulose (MC) E461 |
E461 | 9004-67-5 |
|
Hydroxypropyl Methyl Cellulose (HPMC) E464 |
E464 | 9004-65-3 |
Thickening agents are used to increase the viscosity of a liquid without changing its other properties. This helps to give the desired texture to foods.
Stabilizing agents are used to help food ingredients maintain their shape and texture when they are subjected to heat or other processing conditions.
Emulsifying agents are used to help disperse one liquid into another liquid. This helps to create a homogenous mixture of ingredients that can be used for various applications.
Gelling agents are used to help create a gel-like structure in foods. This helps to give the food products a desired texture and also improves their shelf life.
Food thickeners can be used to improve texture and mouthfeel, providing a more enjoyable and satisfying eating experience. They can help to bind ingredients together, improve the shelf-life of food products, and add a desired thickness to soups, sauces, and gravies.
Food thickeners can be used to add bulk and reduce costs, making food production more cost-efficient. They also help to improve the nutritional value of food products, as they are often loaded with vitamins and minerals.
Food thickeners are often used to improve the flavor of food products, as they can add sweetness, enhance the flavor of certain ingredients, and add a unique flavor profile to dishes. Additionally, food thickeners can help to prevent spoilage, as they can act as a barrier to protect the food from bacteria and other contaminants.
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