Thickeners, Stabilizers, Emulsifiers

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Thickenersare used to increase the viscosity without substantially changing its other properties and can be applied to a variety of desserts, sauces and soups.

E415 Xanthan Gum

Xanthan Gum is an effective thickeners for foodand multi-purpose stabilizer. It is widely used in the food industry for producing canned food, bakery, dairy, frozen food, drinks, sauces, and others.

E401 Sodium Alginate

Sodium Alginate has multiple benefits and functions in the food industry, including stabilization, hydration, thickening, and emulsification. It is mainly used as a thickening agent for soups, drinks, and ice cream, as well as a gelling agent for jellies.

E406 Agar Agar

Agar Agar, obtained from red algae, is one of the most widely used thickeners in food additivesdue to its unique property and versatility. It has been used as an ingredient for various jelly desserts, beverages, pastries and more.

E469 Sodium Carboxymethylcellulose (CMC)

Sodium Carboxymethylcellulose (CMC) has the functions of thickening and stabilizing emulsions. It is extremely useful in producing various products like ice creams.

E451 Sodium Tripolyphosphate (STPP)

As an emulsifier, Sodium Tripolyphosphate (STPP) helps to prevent meat and fish products from falling apart when heating. It is also a unique preservative that helps with moisture retention when used to preserve food, keeping their natural color and improving textures.

E450i Sodium Acid Pyrophosphate (SAPP)

Sodium Acid Pyrophosphate (SAPP) is often used in roasted foods to control the fermentation speed and shorten fermentation time. It can be used in isntant noodles, cakes, and crackers.

E450iii Tetra Sodium Pyrophosphate (TSPP)

Tetra Sodium Pyrophosphate (TSPP) is a thickening agent and emulsifier. It is commonly applied in chicken nuggets, canned tuna, imitation crab meat, pudding, marshmallows, and soy-based meat alternatives.

E441 Gelatin

Gelatin is one of the most versatile ingredients and commonly used as gelling agent in food, including gummy candies, gelatin desserts, marshmallows, confections, jams, and some ice cream and yogurt.

E412 Guar Gum

Guar Gum has useful thickening and stabilizing properties in food applications such as bakery, dairy, meat, and canned soup. It is also one of the most frequently used gums in gluten-free products.

E407 Carrageenan

Carrageenan is a heat-reversible gel that is often used to achieve optimal gelling and thickening properties. It is widely used in meat and dairy applications as it creates strong bonds between proteins.

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