en English

Food Thickeners Functions and Applications

Food Thickeners Functions and Applications

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn

1. Food Thickeners Functions

Food thickeners are a class of food additives, the main function is to increase the viscosity of the product and improve its performance.

The main function is to thicken, stabilize, suspend, gelling, emulsify, improve the tissue state, improve the tissue structure and so on.

The most important and basic function is to thicken the aqueous phase, or to make the aqueous phase into a gel,

This important function has been widely used in food processing and other industrial production.

Food Thickeners Functions

By using the three-dimensional network structure formed by some thickeners, the aqueous phase can be converted from a liquid to a solid state,

Common gel foods include jellies, puddings, gelatinized soft drinks, gelatinized juices, jams, jellies, gummies and so on.

In meat products, they can improve texture and increase yield.

In dairy beverages and general beverages, they can increase the smoothness of beverages and prevent whey precipitation and water-emulsion delamination.

When used in beverages or foods with high starch content, they can prevent starch aging.

Moreover, in the homogenization process of dairy beverage, if there is no suitable stabilization system, it is easy to cause the coagulation and precipitation of egg mass in the process of acidification, which is a crucial link in the production of dairy beverage and the most problematic stage in the production of dairy beverage.

If the right amount of thickener is added to the system, it can obviously reduce the aggregation of protein particles, reduce the chance of protein denaturation, and enhance the stability of the system.

In addition, some thickeners can also mask the odor of some products, enhance the aroma of the product, stabilize the fat layer, etc.

2. Food Thickeners Applications

The following table lists the main physical and chemical properties of edible colloids in food applications,

It helps food processors to select and use the right hydrocolloid for their products.

Food Thickeners Applications (1)

Main Physicochemical Properties of Hydrocolloids

Colloid name

Processing conditions (temperature °C, pH, etc.)

viscosity

Amount used in food / %

Percentage in compounded gum/%

Solubility in ethanol/%

pH range in food applications

Interaction with milk (protein)

Gelatine

40-60

lower

0.3 - 10

0-80

<20

4-10

no

Xanthan gum

low temperature

high

0.02-0.3

0-80

<50

1-13

pH < isoelectric point: precipitation

Agar

>100

lower

0.05-0.5

0-80

<20

2.5-10

no

Alginates

Depends on cation and pH

pH > 5.5, low.

pH < 5.5, high.

0.005-1

0.80

<40

2.8-10

insoluble

Kappa Carrageenan

>70

lower

0.01-3

0-40

<20

4-10

pH 6-7: high gel strength, pH < isoelectric point: precipitation

Iota Carrageenan

Low temperature (if no Ca2+)

medium

0.1-1

0-20

<20

4-1

pH 6-7: higher viscosity, pH < isoelectric point: precipitation

Lambda Carrageenan

low temperature

high

0.1 - 0.8

0-80

<60

2-10

no

Acacia gum

low temperature

lower

10-90

0-80

<60

2-10

no

CMC

low temperature

high

0.1 - 0.8

0-80

<30

3-10

pH 6-7: precipitation, pH < isoelectric point: higher viscosity

Guar gum

low temperature

high

0.1 - 0.7

0-80

<20

4-10

pH 6-7: precipitation, pH < isoelectric point: none

Locust bean gum

>82

high

0.1 - 0.7

0-80

<20

4-10

no

Konjac gum

Aqueous solution to obtain viscosity, gel at pH 9

high

0.05-5

0-80

<20

4-10

no

Microcrystalline cellulose

Absorbs water and swells, insoluble in water

lower

0.5-5

0-80

<10

3.5-8

no

HM pectin

low temperature

lower

0.01-1

55-80

<20

2.5-4

pH 6-7: precipitation, pH < isoelectric point: higher viscosity

LM pectin

Low temperature (in water)

lower

0.5 - 2.5

30-80

<20

2.5-5.5

pH 6-7: gel, pH < isoelectric point: none

Food Thickeners Applications (1)

Related Articles

Carrageenan Properties and Synergistic Effects with other Gums 874-620 (2)

Carrageenan Properties and Synergistic Effects with other Gums

The Development Prospects of Food Thickeners Market 874-620 (2)

The Development Prospects of Food Thickeners Market

All The Truth About Food Additives 874-620 (2)

All The Truth About Food Additives You Should Know

About Gino Biotech
quotation-marks

We are a biotech company specialized in the research, development and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan and Tailor-Made Stabilizer Solutions.

With the extended know-how and experience in the research, application and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.

Our products cover the needs of the Meat, Dairy, Bakery, Confectionery and other industrial sectors.

Contact our sales representative for more information

quotation-marks (1)
Scroll to Top
small_c_popup.png

Explore The Good Life With Wonderful Hydrocolloids

These documents were created by experts who have been engaged in the hydrocolloids industry for more than 8 years.

These documents contain the secrets of the industry.

Leave your email to get them, it's 100% free!

The PDF about Food Hydrocolloids

* 39.4 Mb, The download link will be sent to your email.

* Your email information is absolutely safe, we will not disclose it to third parties for any reason.

Get The Exclusive

News, Resources

More about what you'll get from our newsletter!

  • Technical papers, articles and videos on food texture and stability;
  • The newest food trends, consumer demands and texture innovation;
  • The right food gums & stabilizers system that solves your challenge;
  • A team that can handle the complexity and help you formulate products;
  • Supplier selection criteria and methods and other purchasing skills.

Subscribe to Find the Secret to Connecting a Better Healthier Life!