What is Food Thickeners

Food Thickeners is a very important category in the Agriculture & Food industry. A good Food Thickeners can make a big difference in your comfort and productivity. There are many styles of Food Thickeners available, so you can choose one that's well suited to your needs.

How to source & buy Food Thickeners

At made-in-china.com, Food Thickeners are made from various kinds of features such as Certification, BRC, ISO, FDA, which offer unique user experiences to every kind of taste.
Take Certification for example, you can find BRC Certification, ISO Certification and more.

By Certification

The Best Food Thickeners Products

Product Description: Guar Gum is an emulsifier, thickner and stabilizer approved for use in a wide range of Food Industry, Cosmetics, Pharmaceutical Industry and Oil Drilling Industry. It is sold as a white or yellowish odorless powder which is available in different viscosities and different granulometries depending on the desired viscosity. Its viscosity is a function of temperature, time and concentration. One advantageous property of Guar Gum is that it thickens without the application of heat. Product Specification: Application: 1. Flour product: Guar gum is the international most cheap and widely application of one of the hydrophilic colloid. In the noodles production, guar gum can be said to be the most ideal binder, noodle process add 0.2 ~ 0.6% guar gum, can make the noodles surface smooth, not easy break, increase surface elastic, in noodles drying process, prevent adhesion, reduce drying time, taste good, noodles made of resistance to cook, the article continuously. In the instant noodle production, adding 0.3% ~ 0.5% guar gum, on the one hand, make the dough flexibility, cutting into noodles should not break, forming is not easy the rough edges; On the other hand, in Fried to edible oil infiltration, save cooking oil, the processed surface smooth and not greasy, increase the toughness of noodles, boiled don't mix soup. 2. Meat product : Guar bean gum in filling in the meat products can reduce meat and other supplementary materials in cooking process of bumping, control the liquid viscosity, and opened cans content easy to fall; In the sausage and fill in class meat, add squash glue, in system meat paste can rapidly when combined with free moisture, improve casing filling sex, eliminate cook, smoked and storing period fat and free water separation and mobile, improve the degree of solid products after cooling. 3. Condiment : In the sauce and salad dressing, use of the guar gum in low concentrations produce high viscosity the basic properties, make the product quality and structure and rheological and sensory quality more high quality 4. Canned food: This kind of product is characterized as far as possible do not contain flow dynamic water, guar gum can be used in gelled product of moisture, and make meat dishes of solid surface coating a layer of thick thick gravy. Special, slow swelling of guar gum sometimes also can be used to limit canning of viscosity 5. Ice cream : Such as ice cream, ice milk, BingGuo pork, fruit juice frozen, lactic acid milk of etc, used alone or in combination with other water solubility colloid, starch, CMC, black locust bean gum and sodium alginate etc. Mix use. Can make setting floating adhesion, inhibit ice crystal formation, guarantee structure smoothing, finished form even float liquid organization, the thickening, emulsification, improve the taste, at the same time, in frozen while maintaining stability, also can prevent rapid melting, prolong shelf life. Add quantity does not exceed 0. 2% - 0. 5%. A small amount of guar gum can not obviously influence the mixture content in the manufacturing of viscosity, but can give product sliminess and the taste of glutinous. Another advantage is that the product slowly melting, and improve product resistance to heat up suddenly performance. With guar gum stability of ice cream can avoid the ice crystal formation and cause the existence of particles. 6. Drinks: Guar gum is through the glycosidic bond combination of the colloid polysaccharide, odourless and tasteless, can disperse in hot or cold water formed in viscous fluid, used to drink a thickening and stable effect, can prevent the products delamination, precipitation, and make the products rich good oiliness palate, adding quantity from 0.05 to 0.5% . Factory: Certificate

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