Thickeners are mainly used to change the viscosity, stability and texture of liquid or semi-solid substances, and are widely used in food, cosmetics, detergents and other fields. Its core functions include improving taste, stabilizing structure, forming gels, controlling crystallization, etc.
1. Food field
Improving texture and taste
Thickeners can give foods a sticky or gel-like texture, for example:
Adding thickeners to ice cream can prevent ice crystals from being too large and make the taste delicate.
Jelly, pudding, etc. rely on agar, gelatin, etc. to form a gel structure.
Stabilize food structure
Prevent milk protein precipitation in yogurt and beverages and maintain a uniform state.
Avoid stratification in sauces and jams to extend shelf life.
Control crystallization and water retention
Inhibit syrup sanding (sugar crystallization) or ice crystal formation in ice cream.
Enhance water absorption in flour products and delay aging and drying.
Other functions
Film formation and preservation (such as coating the surface of fruit with colloids to prevent oxidation).
Stable foaming (beer foam, fluffy cake structure).
2. Non-food fields
Cosmetics
Used in lotions and creams to adjust viscosity and enhance stability.
Gelatin and polysaccharide derivatives are commonly found in skin care formulas.
Detergents and softeners
Increase viscosity to improve spreadability and adhesion (such as softeners thicken and reduce fluidity).
3. Special applications
Medical field: used for viscosity control of capsules and ointments.
Industrial manufacturing: such as foam plastic leavening agents (non-thickener core use, but some additives have related functions).