Category: Thickening agents

As natural galactomannan polysaccharides, guar gum and tara gum are often used as thickeners and stabilizers in the food industry. Yet, they originate from different plants in distinct regions and possess unique properties that affect their function in various applications. Understanding the specific distinctions is crucial for food scientists and manufacturers to achieve the desired texture and stability in their products.

Tapioca flour, a naturally gluten-free starch extracted from the cassava root, is a staple in many cuisines worldwide. This versatile ingredient offers numerous advantages for home cooks and bakers alike, enhancing texture and flavor in a variety of dishes.

Though both are common thickening agents in cosmetics and pharmaceuticals, Carbomer is a synthetic polymer while hydroxyethyl cellulose is a modified natural cellulose derivative. This fundamental difference in origin and chemical structure leads to distinct properties and applications for each material.

According to the Center for Science in the Public Interest (CSPI), cellulose is a safe and inexpensive carbohydrate that is commonly added to foods. While naturally-occurring cellulose is an insoluble fiber, chemically modified forms, like cellulose gum, are widely used as effective thickening agents in various food products, cosmetics, and pharmaceuticals.

Adding cornflour to milk is a well-established culinary technique used for thickening, especially in recipes for sauces, gravies, and desserts. The key to success is creating a lump-free slurry with cold milk before introducing it to heated milk, a method that is both safe and effective.

According to the European Food Safety Authority (EFSA), pectin (E440) consists of polygalacturonic acid, a polysaccharide that accounts for at least 65% of its composition. The primary ingredients in 440 thickener are the components extracted from edible plant materials, most commonly citrus peels and apple pomace.