Liquid thickeners are added to liquids, soups, and purées to increase their viscosity or thickness.
There are multiple types and forms of liquid thickeners on the market today. One common and popular type of thickener is xanthan gum. Xanthan gum is a polysaccharide derived from the fermentation of glucose, sucrose, or lactose. Xanthan gum is widely used in the food industry as a thickener, emulsifier, and stabilizer. It is commonly used in food items like salad dressings, sauces, gravies, syrup, baked goods, dairy products, ice cream, and low-fat spreads to name a few.
Another thickener used in liquids is carrageenan, derived from red seaweed. Carrageenan is used in the food industry as a thickener and stabilizer for products. Like xanthan gum, carrageenan is also used in ice cream and salad dressings. It can also be found in some yogurts.
Gellan gum and guar gum are two other popular thickeners. Gellan gum is made by bacterial fermentation and is also used as a gel former. It's commonly used in vegan dairy products like yogurt and sour cream. Guar gum is derived from guar beans and is regularly used in food and beverages, as well as in pharmaceuticals and oil & gas industries as a thickener and rheology modifier.
In addition to the above-mentioned thickening agents, many other types of thickeners are available, including starches, gums, and protein-based thickeners. The thickener you choose will depend on the desired properties of the final product, as well as the specific requirements of the application.
