Food additives: stabilizers, thickeners, and gelling agents | Prospector
The Bottom Line. Stabilizers, thickeners and gelling agents – often referred to as food hydrocolloids – are widely used in many food formulations to attain the desired mouthfeel and texture. They are primarily extracted from a natural substance and used as an additive in food products to provide viscosity, stability, suspension and gelation.
INTRODUCTION TO POLYMER ADDITIVES AND STABILIZATION - PQRI
Use of the proper stabilizer package can provide protection to the polymer. A combination of short-term and long-term stabilizers may be employed. – Primary and secondary antioxidants Additives can also impart particular properties or effects to a polymer system Colorants Photoinitiators Antistats Antimicrobials
Amine-based Surfactant Thickeners - Nouryon
In addition to being very stable across the whole pH range, amine-based surfactant thickeners can also contribute to cleaning, foaming, solubilization and stability of the formula. Optimizing performance by blending products Effective thickening systems for specific applications can be obtained with blends of amine-based surfactants. The desired
Plasticisers, Stabilisers and Thickeners (v. 3) : Ash, Michael, Ash
Plasticisers, Stabilisers and Thickeners (v. 3) Hardcover – 1 May 1989 . by Michael Ash (Author), Irene Ash (Author) See all formats and editions. Sorry
Biopolymer-based UV protection functional films for food packaging
The food industry is paying close attention to its potential uses as thickeners and gelling agents, stabilizers, water-binding ingredients, and food packaging materials (Cazón & Vázquez, 2025). Although cellulose has excellent physical, mechanical, and thermal resistance, it has serious disadvantages, such as high-water absorption and low interfacial adhesion.
- What is a stabilizer & thickener?
- Common Additives: Xanthan gum, guar gum, and modified starches. Stabilizers and thickeners play a pivotal role in the food industry by enhancing product quality, safety, and consistency. They support a wide range of food categories, from dairy to frozen items, and cater to evolving consumer demands such as vegan and low-calorie products.
- What are stabilizers & thickeners & gelling agents?
- Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers.
- What are some examples of stabilizers & thickeners?
- Examples: Baby purees, infant cereals, and baby formulas. Purpose: To ensure smooth texture, improve viscosity, and prevent separation of liquids and solids. Common Additives: Xanthan gum, guar gum, and modified starches. Stabilizers and thickeners play a pivotal role in the food industry by enhancing product quality, safety, and consistency.
- What is a thickening agent?
- None. Thickening agents or thickeners, are substances from different sources, which are widely used for modification of rheological and textural properties of food. Thickeners are one of the major food ingredients which significantly control the properties of food products.
- What is a stabilizer used for?
- Widely-used stabilizers include agar, carrageenan and pectin, which are used in dairy products, dressings, syrups and mayonnaise. Thickening agents increase the viscosity of food preparations without affecting other properties like taste. These agents include polysaccharides like starches and gums, or proteins like gelatin.
- Which stabilizers are commonly used in the food industry?
- Examples of commonly used stabilizers in the food industry are discussed in depth herein. I. Gelatin (E441) Gelatin is a proteinaceous material obtained from animal connective tissue (collagen) using hydrolysis in acidic (type A) or basic (type B) solution followed by hot water extraction.
