Gum Xanthan is a common food additive which plays the role as an essential thickening agent, stabilizer, and emulsifier and which keeps the ingredients combined.
Guar gum acts as thickening agent in medicines and foods for human beings and animals. Guar gum is gluten-free, and hence is used as an additive to replace wheat flour in baked goods.
Sodium Alginate is used in many applications like foods and biomedical, due to its biocompatibility, mild gelation, low toxicity, and relatively low cost.
Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It’s a natural ingredient that comes from red seaweed (also called Irish moss).
Locust bean gum is a galactomannan vegetable gum extracted from the seeds of the carob tree and used as a thickening agent (gelling agent) in food technology.
VGEL L/4 (Stabilizer) is a White Powder used in Ice cream as a stabilizer and as a thickening agent in Lassi Flavoured Milk etc. It is used for home purpose.
Gum Acacia is a rich source of dietary fibres and is broadly used as a safe thickener, emulsifier, and stabilizer in food and pharmaceutical industries.
Hydroxyethyl Cellulose is a gelling and thickening agent derived from cellulose. HEC polymers are primarily utilised as a water-binder and thickening agent in various industrial applications, which includes pharmaceutical formulations
Pectin is a fiber found in fruits It is derived from the pulp and skins of fruits and vegetables which is frequently used as a stabilizer, thickening and gelling agent in cooking and baking.