Basic introduction to food thickeners(1)

Thickeners are a class of food additives that can increase the viscosity of food or form gels. They are used in food processing to improve consistency, viscosity, adhesion, gel formation, hardness, brittleness, tightness and stable emulsification, so that food products can obtain the desired shape and taste of hard, soft, brittle, sticky and thick. They are generally hydrophilic polymer compounds. Most of the thickeners used in food are polysaccharides and a few are proteins.

Each thickener does not only increase the viscosity of the role, when added, the role of the environment, the combination of compounding, processing and other factors change, they also play a gelling agent, emulsifier, film-forming agent, water-holding agent, adhesive, suspending agent, glazing agent, crystal hindering agent, foam stabilizer, lubricant, resident fragrance agent, disintegration agent, filler, tissue improver, structural improver and other roles.

Many thickeners are also good film agents and can be used to create edible film coatings. For example, sodium fucoidan, when food is dipped into its solution or sprayed on the surface of food and treated with calcium salts, a film can be formed which not only acts as a moisture barrier, but also prevents oxidation of the food. The same applies to pectin, which can be coated with a fatty layer to prevent steam migration. Antler gum is used on food surfaces to prevent moisture loss. 85% of high straight starch forms a transparent film. It has a very low oxygen permeability at high or low relative humidity. In summary, thickening and stabilising agents have many uses in food and occupy an important place in the overall food additive range.

Food thickeners: usually refers to large molecules that can be dissolved in water and fully hydrated under certain conditions to form a viscous, slippery solution, also known as food gums. Commonly used thickeners are gelatine, sodium caseinate, gum arabic, tamarind polysaccharide gum, gum tamarind, agar, sodium alginate (sodium fucoidan, algae gum), carrageenan, pectin, xanthan gum, β-cyclodextrin, sodium carboxymethyl cellulose (CMC-Na), sodium starch phosphate (sodium starch phosphate), sodium carboxymethyl starch, hydroxypropyl starch and propylene glycol alginate (PGA). PGA). It is an important food additive with a wide range of uses in the food industry and is used as a gelling agent. They are used as gelling agents to improve the physical or organisational properties of foods and to make them viscous and palatable. Thickeners can also act as emulsifiers and stabilisers.

Basic introduction

Food thickeners are usually those that can be dissolved in water? and fully hydrated under certain conditions to form a viscous, slippery or jelly liquid macromolecular substance, also known as food gum. It is an important food additive with a wide range of uses in the food industry and is used as a gelling agent, thickener, emulsifier, film-forming agent, water-holding agent, adhesive, suspending agent, crystal hindering agent, foam stabilizer, lubricant, etc.

Food thickeners are added to food in small quantities, usually a few dry parts, but are effective and economical in improving the stability of food systems. Their chemical composition is mostly natural polysaccharides and their hygienic substances (except for gelatine which is made up of amino acids), which are widely distributed in nature.