Thickeners

In the food industry, thickeners increase the viscosity of foods without significantly changing their other properties, such as taste.

Food thickeners are often based either on polysaccharides (starches, vegetable gums and pectin) or on proteins (collagen, egg white or gelatin). Other thickeners act on proteins already present in the food. One example is sodium pyrophosphate, which acts on the casein in milk in the preparation of instant pudding. Try our recipes for custard slices 5 different ways. The whole family will enjoy!

What specific thickeners are there in the food industry?

What are thickeners used for?

Thickeners not only thicken food, but also have the function of stabilizer, emulsifier, film-forming agent, gelling agent, suspending agent, foaming agent, etc., so they are widely used in the food industry.

In addition to increasing product viscosity, some thickeners can bind to milk proteins to some extent and act as protective colloids. For example, carrageenan and casein are quite reactive, so they can be used well in dairy products.

Some thickeners can also mask the smell of some products, enhance the aroma of the product, stabilize the fat layer, etc.

In which foods can we find thickeners?

  • sauces
  • semi-finished products
  • drinks
  • dressings
  • dairy products
  • ice cream
  • jams
  • puddings
  • ketchup

Are thickeners safe for us?

Thickeners are usually safe when used in recommended doses. However, some substances may cause diarrhea or abdominal pain in some people.

Advances in the food industry

A relatively new thickener is konjac, which is the tuber of the perennial plant Amorphophallus konjac or Indian adder. It even has several positive health effects such as improving gut health and reducing cholesterol, diabetes and hypertension. It also gives a feeling of fullness, reduces fat absorption and aids weight loss.

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