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Commonly used edible thickeners

Sep. 15, 2020

Edible colloids usually refer to macromolecular substances that are dissolved in water and can be fully hydrated under certain conditions to form a viscous, slippery or jelly liquid.

SpeciesMain Varieties
Vegetable gumGuar gum, locust bean gum, tamarind gum, linseed gum, honey locust bean gum, acacia gum, tragacanth gum, Indian gum, karaya gum, peach gum,
pectin, konjac gum, Indian aloe extract, Inulin, grass polysaccharide
animal glueGelatin, casein, sodium caseinate, chitin, chitosan, whey
Isolate protein, whey protein concentrate, fish gelatin
Microbial glueXanthan gum, gellan gum, pullulan, curdlan, zymosan
Seaweed gumAgar, carrageenan, alginic acid (salt), propylene glycol alginate,
 fucoidan, fucoidan
Chemically modified glueSodium carboxymethyl cellulose, hydroxyethyl cellulose, microcrystalline cellulose, methyl cellulose,
hydroxypropyl methyl cellulose, hydroxypropyl cellulose, modified starch, sodium polyacrylate, polyvinylpyrrolidone