Thickeners
AdditiveOverview
Industrial thickeners including pectin, agar, and gellan gum provide gel formation and viscosity control in 60% of processed dairy and confectionery products. Their use indicates sophisticated processing beyond home cooking capabilities.
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Ingredient variations
Common forms
Modified starches, cellulose derivatives, alginates
Function
Thickeners create three-dimensional networks that trap water and generate specific mouthfeel characteristics. They work at precise concentrations and pH ranges characteristic of industrial processing.
Sources
Commercial pectin is extracted from citrus waste using acid treatment, agar from seaweed using hot water extraction, and gellan from bacterial fermentation. All require industrial purification.
Health Considerations
Isolated thickeners may affect gut microbiota differently than fiber in whole foods. Their prevalence in ultra-processed foods contributes to dietary patterns of reduced nutritional quality.
Regulatory
FDA maintains GRAS status for common thickeners with Good Manufacturing Practice limits. Specific purity and microbiological standards apply.
Products Containing Thickeners
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