DESCRIPTION
“Thickeners” are substances that increase the viscosity of a food product. Stabilizers are substances that maintain the physical and chemical state of a food product and include those that help maintain a homogeneous dispersion of two or more immiscible substances within a food product. Additionally, they retain or enhance the existing color of a food product. Various thickeners may be more or less suitable for stabilizing suspensions and emulsions, exhibiting water-holding capacity, binding properties, and the ability to form complexes with proteins.
- Plant-based Sources:
- Pectins
- Cellulose: Methylcellulose, Carboxymethyl cellulose, Hydroxypropyl methylcellulose (HPMC)
- Carrageenan
- Alginates
- Guar gum
- Carob bean flour
- Xanthan gum
- Tara gum
- Agar
- Konjac gum
- Animal-based Sources (Protein-based):
- Caseinates
- Gelatins
“Emulsifiers” facilitate the formation or maintenance of a homogeneous mixture of two or more immiscible phases, such as oil and water, in a food product. They reduce surface tension by positioning themselves at the interface between the two phases, including products such as:
- Sunflower and soybean lecithins
- Mono- and diglycerides of fatty acids
- Acetic, citric, and tartaric esters of mono- and diglycerides of fatty acids
- Sucrestere
IOURFUDINGRIDIENTS