The main properties of thickeners include water solubility, thickening, stability, gelling, acid and alkali resistance, synergy, thermal stability and water retention.
Water solubility: Thickeners need to be soluble in water to work.
Thickening: This is the core function of thickeners, which can increase the viscosity of food or liquids.
Stability: Thickeners can maintain the uniformity of food or liquids and prevent stratification.
Gelling: Some thickeners can form a gel structure under certain conditions, such as making jelly.
Acid and alkali resistance: Thickeners can adapt to the pH range of different foods or liquids and remain stable.
Synergy: Mixing different thickeners can enhance the effect, such as the combination of carboxymethyl cellulose (CMC) and guar gum.
Thermal stability: Thickeners can remain stable during high-temperature processing, such as sterilization.
Water Retention: Thickeners can lock in water, improving the texture of foods or liquids and extending their shelf life.