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food thickenig agent
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nature : also known as food stabilizers. To improve the physical properties of food, increase the viscosity of food to give food to stick-slip of tongue flu additives. Emulsifiers also be used as the stabilizing agent. The many types, mostly from containing more than 836 objects of sugar plants and algae to make, such as starch, pectin, agar and alginate, also from the protein production from animals, such as gelatin, and casein protein. Few are synthetic, such as sodium polyacrylate. Common thickeners, starch, agar, gelatin, sodium algae protein, pectin, acid protein species MDA ester, carboxymethyl cellulose and its salts of denatured starch (such as starch acid, alkali processing starch, bleach starch, oxidized starch, acid esterification starch, etc.). Plastic plant types Arab gums, guar gum (guar gum) and xanthan gum (xanthan gum).


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More Detailed Data:
1) thickeners;thickening agent;gelling agent
2) thickening agent;thickener
3) thickening agent;thickening material;thickener
4) Thickening
5) thickening
Notice Some description was translated by software and the data is only as a reference.
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