What is thickener

Thickeners are used in fruit juices, yogurt and cocoa milk that we are familiar with, because many foods, especially beverages, have some insoluble ingredients. If there are pulp residues in the juice, fat particles in milk and cocoa powder particles in cocoa milk, these insoluble ingredients cannot be evenly distributed in the water. The light ones will float on the surface and the heavy ones will sink at the bottom of the bottle. We hope that these drinks are uniform (China food flavour supplier) , there is no floating matter, there is no precipitation, the addition of food thickener can effectively solve this problem.

Thickener is a substance that can improve the viscosity of food or form gel, thus changing the physical shape of food, giving food stickiness, suitable taste (China food flavour wholesale) , emulsifying (China food Ingredient) supplier , stabilizing or suspending it.

Thickener, also known as hydrosol or food gel, is a kind of important food additive which is widely used in food industry. it can provide certain consistency, viscosity, gelation characteristics, emulsifying stability, suspension dispersion, water-holding capacity, crystallization and other functions in processed food, so that the food can obtain all kinds of shape and taste, such as hard, soft, brittle, sticky, thick and so on.

Thickeners can be divided into natural and chemical synthesis (including semi-synthetic) according to their sources. Most of the natural thickeners are polysaccharides extracted from plants, algae or microorganisms (China food flavour wholesale) , such as Arabic gum, carrageenan, pectin, Agar, alginic acid, tamarind gum, chitin, guar gum and xanthan gum, and some are extracted from protein-containing animal materials, such as gelatin, casein, chitosan and so on. Synthetic or semi-synthetic thickeners include sodium carboxymethyl cellulose, propylene glycol alginate, and a wide variety of modified starches, such as sodium carboxymethyl starch, hydroxypropyl starch ether, sodium starch phosphate and so on.