Tag: Food thickeners

According to reports, excessive doses of guar gum in weight-loss supplements led the FDA to ban its use for this purpose in the 1990s due to risks of intestinal obstruction. Today, the main issue with guar gum stems from high consumption or individual sensitivities, though it is generally recognized as safe in small amounts found in food.

According to research, some common food thickeners and emulsifiers, like sodium carboxymethyl cellulose (CMC), may negatively impact the gut microbiome and cause inflammation. Understanding what thickeners are bad for you is essential for navigating processed food ingredients and protecting your digestive health.

According to the FDA, sodium carboxymethylcellulose (CMC) is generally recognized as safe for consumption when used in typical food manufacturing quantities. However, as with many processed food ingredients, recent scientific studies have raised new questions about its long-term health effects, prompting many to ask: is sodium carboxymethylcellulose safe to eat?

According to nutritional data, certain types of edible gum, such as gond katira, contain notable amounts of the mineral calcium. While the calcium content can vary significantly depending on the specific type of edible gum, some varieties can contribute to daily mineral intake, particularly for bone health.

According to SimplyThick's website, the product is primarily composed of water and a blend of food-grade gums. These ingredients are used to create a safe and effective gel thickener for individuals with swallowing difficulties, also known as dysphagia.

Over 90% of consumers eat modified starch in processed foods, often unknowingly, as manufacturers use these additives to improve texture and shelf life. This article provides a comprehensive overview of what is modified starch 1422 and 1442, detailing their unique properties, applications, and how they differ from each other.

Over 90% of consumers have consumed foods containing modified starches, yet confusion often remains about specific types. The key question is: is thickener 1422 the same as modified starch, or is it just one example? The answer lies in understanding the broader category of modified starches and the specific identity of E1422.

According to the Food and Drug Administration (FDA), guar gum is classified as 'Generally Recognized As Safe' (GRAS) for use in specific food amounts. Derived from the seeds of the guar plant, this common food additive serves as an effective thickener, stabilizer, and emulsifier in a wide range of products.

While a kitchen staple for thickening sauces and soups, a 2025 study in *Everyday Health* highlights that eating cornstarch raw or in large quantities carries potential health risks. This guide answers the critical question: is cornstarch safe to eat, detailing the differences between proper culinary use and unsafe consumption habits.

Protein powders are intentionally designed to thicken and emulsify liquids, a characteristic that arises from the nature of the protein molecules themselves and often from added gums and starches. Understanding this fundamental principle is key to manipulating the texture of your protein shakes, baked goods, and other recipes.