Thickening agentKeeps the system in a uniform and stable suspension or emulsion state, can improve the viscosity of the system or form a gel, so it is also called a gelling agent. Below is a brief introductionThickening agentWhat are the characteristics of the common classifications?

In short, addingThickening agentThe purpose can be summarized as: thickening, stabilization, gelation, water retention, etc.Thickening agentAccording to the source, it can be divided into the following common categories:

I. Animal-derivedThickening agentIncluding gelatin, casein, sodium caseinate, chitosan, chitosan, whey protein, etc. Among them, gelatin, casein, sodium caseinate, and whey protein belong to hydrophilic protein colloids;

II. Microbial-derivedThickening agentMicrobial metabolic glue, also known as biosynthetic glue, its components are polysaccharides, applied toThickening agentThe main ones are polysaccharides produced by microbial metabolic cells in vitro, mainly xanthan gum, gellan gum, pullulan, gelling polysaccharide and glucan, etc.;

III. Plant-derivedThickening agentThickening agents obtained from plants mainly include locust bean gum, guar gum, flaxseed gum, gum arabic, tamarind gum, Sterculia gum, okra gum, pectin, etc. Plants are traditionalThickening agentOne of the sources, among which plant gums with important application value in the food industry are derived from leguminous plants, such as guar gum, locust bean gum, tamarind gum locust bean gum, etc.;

IV. Algae-derivedThickening agentAlgae used in thickening agents mainly include agar, carrageenan and sodium alginate. This type ofThickening agentWith its inherent physicochemical properties, it can improve the properties and structure of the product to a certain extent;

V. Semi-synthetic from natural raw materialsThickening agentSemi-synthetic thickening agents from natural raw materials mainly include cellulose derivatives, starch and modified starch.