Thickeners Stabilizers Gelling Agent
Thickeners range from flavorless powders to gums and are chosen for their ability to work in a variety of chemical and physical conditions. Variables affecting choice of thickener include pH, frozen state, clarity and taste. Starches, pectin and gums are the most common commercial thickeners used in soups, sauces and puddings.
Stabilizers are substances that increase stability and thickness by helping foods remain in an emulsion and retain physical characteristics. Ingredients that normally do not mix, such as oil and water, need stabilizers. Many low-fat foods are dependent on stabilizers. Lecithin, agar-agar, carrageenan and pectin are common in ice cream, margarine, dairy products, salad dressings and mayonnaise.
Gelling agents also function as stabilizers and thickeners to provide thickening without stiffness through the formation of gel in jellies, jams, desserts, yogurts and candies. Gums, starches, pectin, agar-agar and gelatin are common gelling agents.
Xanthan Gum
Xanthan Gum
Carageenan
Gelatin
Pectin
Sodium Alginate
Jelly Powder
Guar Gum
Agar Agar
