Medical Health Care Advices

Thickeners

The thickeners are added to foods to increase its viscosity fluids and are composed of carbohydrates, such as hydroxypropyl methyl cellulose (E464) .6 The carbohydrate-based thickeners make thickened liquids when heated when the starch granules are composed of carbohydrates absorbed water and increase in size. This process makes the starch granule trap water molecules, thickening food. The thickeners are added to a wide variety of products including sauces and gravies.

Gelling agents

Gelling agents are used to thicken and stabilize liquid foods, giving them texture. Though serve a purpose similar to that of thickeners, gelling agents, as its name suggests, are capable of forming gels. In general, gelling agents are proteins or carbohydrates that, when dissolved in liquid foods form a three-dimensional network within the liquid. This creates a unique food solid-looking but nevertheless is composed mostly of liquid, such as jellies, jams and preserves. Among the most common gelling agent is pectin (E440) and carrageenan (E407).

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