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Thickeners
Explore the ingredients in this category. Check properties, applications and specifications, then ask about availability and delivery terms.
Products in this category: 5 · Documentation on request
INGREDIENT / 05
Guar gum is obtained from guar seeds and used in food manufacturing. Key information is provided below:
1. Natural thickener: Guar gum is a plant-derived thickener used in sauces, jellies, desserts and other foods.
2. Dietary fibre: It also contributes dietary fibre to suitable formulations.
3. Stabiliser: Guar gum helps maintain a uniform structure and reduce ingredient separation.
4. Safe use: Use the ingredient in accordance with its specification and applicable food requirements.
5. Water binding: Guar gum absorbs water, helping control moisture and limit drying.
6. An alternative thickener: It is used as a seed-derived thickener in formulations seeking plant-based ingredients.
7. Gluten-free products: It is used in gluten-free products to improve texture and binding.
Guar gum combines thickening, stabilising and fibre-related properties, making it useful in a wide range of food formulations.
INGREDIENT / 03
Konjac gum is obtained from the konjac plant and used as a food ingredient. Key information is provided below:
1. Natural thickener: Konjac gum thickens and improves texture in suitable sauces, soups and other foods.
2. Low energy contribution: Its low energy contribution makes it useful in selected reduced-calorie formulations.
3. Soluble fibre source: Konjac provides glucomannan, a soluble dietary fibre.
4. Safe use: Konjac must be used in accordance with applicable restrictions and the requirements of the intended food category and format.
5. Water binding: Its strong water-binding properties influence moisture retention and texture.
6. Reduced-calorie products: Konjac gum is used in suitable reduced-calorie and reduced-fat products to help develop texture.
Konjac gum combines thickening and fibre-related properties. Select the grade, use level and product format carefully to meet formulation and safety requirements.
INGREDIENT / 04
Xanthan gum is a widely used food additive. Key information is provided below:
1. Natural thickener: Xanthan gum is produced by microbial fermentation and used to thicken foods such as sauces, dressings and gels.
2. Stabiliser: It also stabilises formulations and helps prevent ingredient separation.
3. Appropriate use: Use xanthan gum in accordance with its specification and applicable food requirements.
4. Water binding: Its water-binding properties help control moisture and reduce water separation.
5. An alternative thickener: Xanthan gum offers manufacturers a versatile hydrocolloid option for suitable formulations.
6. Food texture: It can provide the required viscosity and smoothness.
7. Gluten-free products: Xanthan gum is often used to improve structure and binding in gluten-free bakery formulations.
Xanthan gum is a versatile thickener and stabiliser used to manage consistency, suspension and texture across food manufacturing.
INGREDIENT / 01
Locust bean gum is a food thickener and stabiliser obtained from carob seeds. Key information is provided below:
1. Sensory properties: Locust bean gum is used primarily for texture rather than to provide a distinctive carob flavour.
2. Thickening: It can improve consistency and texture in soups, sauces, meat preparations and other foods.
3. Traditional-style foods: Locust bean gum can help achieve the required texture in traditional-style food formulations.
4. An alternative thickener: It offers manufacturers an alternative hydrocolloid for suitable formulations.
5. Added formulation value: Its thickening and stabilising properties can help manufacturers achieve a distinctive product texture.
Locust bean gum is valued for thickening and stabilisation. It can be used alone or with other hydrocolloids to develop the required texture.
INGREDIENT / 05
Bovine gelatine is a protein ingredient with gelling properties. It is used to develop the structure and texture of food products; key parameters include Bloom gel strength and viscosity.
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