Tag: Thickening agent

According to FODMAP dietitians, locust bean gum is generally considered low FODMAP and safe for many individuals with irritable bowel syndrome (IBS). However, some very sensitive people may still experience digestive symptoms due to its fermentable fiber content, even though it's not a true FODMAP.

According to the USDA, a single cup of cornstarch contains a high 488 calories, but this statistic is largely misleading for home cooks. In reality, the small amount used for thickening sauces and gravies means the calorie contribution per serving is significantly lower and far less impactful on your overall diet, addressing whether cornstarch is high in calories.

Guar gum is a plant-based food additive that has been cultivated for centuries. It is a galactomannan polysaccharide extracted from the endosperm of guar beans, also known as cluster beans. This natural substance is used as a thickening, binding, and stabilizing agent in a wide variety of food, cosmetic, and industrial products.

According to the Center for Science in the Public Interest, carrageenan is a common food additive derived from red seaweed, used for its thickening, gelling, and stabilizing properties. When it comes to dairy, specifically cottage cheese, this natural ingredient plays a crucial role in enhancing the product's texture and consistency. This article explores why food manufacturers add carrageenan and its functions within cottage cheese products.

While both gelatin and collagen are derived from the same animal protein, they are not interchangeable for cooking due to key structural differences. Collagen powder will not set or thicken a liquid in the same way that gelatin does, making it an unsuitable replacement for recipes that require a firm, gel-like texture.

Derived from the versatile cassava root, tapioca starch is known by several different names depending on the region and processing method. This can cause significant confusion for home cooks and bakers who are navigating ingredient lists or seeking suitable gluten-free alternatives. Understanding the distinction between names like tapioca flour, cassava flour, and manioc is crucial for achieving the desired results in your recipes.

A 2012 study suggested that maltodextrin consumption may alter the composition of gut bacteria in a way that makes some people more susceptible to certain diseases. This versatile additive is widely used for many functional purposes, but understanding why they put maltodextrin in food is key to making informed dietary choices.

Derived from the seeds of the guar plant, guar gum is a powerful soluble fiber known for its thickening properties. Knowing how to consume guar gum safely and effectively is crucial for potentially unlocking its health benefits and achieving desired results in recipes.

Maltodextrin, a common food additive, is produced through a process called partial hydrolysis, which breaks down starches from corn, rice, or potatoes into shorter glucose chains. This versatile ingredient is valued for its neutral taste, high solubility, and low cost, making it a staple in numerous processed food products.

Derived from the cell walls of brown seaweed, sodium alginate is a natural polysaccharide and dietary fiber. It has been extensively researched and shown to offer a range of health benefits, particularly in digestive and metabolic health. Used widely across the food, medical, and pharmaceutical industries, its healthiness depends on responsible consumption and understanding its function.