The molecules used as thickeners, stabilizers and gelling agents are macromolecules which, when dissolved or dispersed in aqueous media are capable of causing an increase in the viscosity or gel formation.
Most commercial thickeners are polysaccharides, and it is the expanded nature of these high-molecular-weight molecules in solutions that gives rise to their thickening properties, even when used at relatively low concentrations.
Thickeners and stabilizers may be divided into main classes: polysaccharides and protein.
Polysaccharides comprise three main subclasses:
*Non-ionic - example: hydroxyethylcellulose and dextran
*Anionic - example: xanthan, carrageenan, guar gum, alginate and carboxymethylcellulose
*Cationic - such as: arginine hydrochloride and chitosan
Xanthan gum is a result of the fermentation of sugars by the bacteria Xanthamonas campestris. It’s also used as thickeners, stabilizers and gelling agents in the preparation of sauces, salad dressing and dairy products.
Pectin is mainly used as thickeners, stabilizers and gelling agents in jams, jellies and other products. They are found in fruits and vegetables and they help to hold the plant cells together.
Structurally, they are long-chain polymers of α -D-galactorunic acid, which is under appropriate condition they form gels.
Food additives: thickeners, stabilizers and gelling agents
