Thickeners

Thickeners are food additives that increase the viscosity of liquid foods without substantially altering their other properties, creating the desired body, consistency, and mouthfeel in products ranging from sauces to soups. Common thickeners include cornstarch, modified food starch, guar gum, xanthan gum, and various cellulose derivatives. While some thickeners like cornstarch have been used in home cooking for centuries, others — particularly modified food starch and industrial gum-based thickeners — are produced through industrial processes and are more commonly associated with processed and ultra-processed food manufacturing.

Thickeners are used in gravies, sauces, soups, stews, puddings, pie fillings, yogurts, ice cream, salad dressings, ketchup, baby food, canned foods, instant meals, cream-based products, and gluten-free baked goods.

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Thickeners can appear in ingredient lists under several names. If you see any of the following, this is the ingredient family you are looking at:

Thickeners increase the viscosity and body of food products, providing the rich, substantial texture consumers expect in sauces, gravies, soups, puddings, and dairy products. They create smooth, pourable consistencies, prevent thin or watery textures, and improve the cling and coating properties of sauces and dressings. In reduced-fat products, thickeners replace the body and mouthfeel normally provided by fat, enabling formulations that maintain satisfying texture at lower fat content. Different thickeners provide different rheological properties — some create clear gels while others produce opaque pastes.

Thickeners are derived from a variety of natural sources. Cornstarch and tapioca starch are extracted from their respective plants through wet milling processes. Guar gum comes from guar bean endosperm. Xanthan gum is produced through microbial fermentation. Modified food starches begin as natural starches that are then chemically, physically, or enzymatically treated to enhance their thickening performance under industrial conditions. Cellulose-based thickeners (methylcellulose, carboxymethyl cellulose) are derived from plant cell walls through chemical modification.

Most thickeners are classified as GRAS or approved food additives by the FDA. Cornstarch and tapioca starch are caloric carbohydrates that contribute to the energy content of foods. Modified food starches have specific FDA-approved uses and levels. Corn-based thickeners may be relevant for individuals with corn sensitivities, though corn allergies are not covered under FALCPA major allergen requirements. Wheat-derived starches may contain gluten unless specified otherwise.

This information is for educational purposes only and does not constitute medical advice.

Modified food starches must be identified as "modified" on ingredient labels but do not need to specify the type of modification in the US. The EU requires E-number labeling for thickeners and has specific approved modification methods for food starches. Some organic certification programs restrict certain types of modified starches. Cornstarch and other native starches are classified as GRAS. Wheat-derived starches must include wheat allergen declaration per FALCPA.