Thickener Ingredients

A modified starch used for its clear gel properties.

A modified starch used as a thickener and gelling agent.

A natural, jelly-like substance that forms a firm, translucent gel when boiled in water and cooled.

A modified starch used as a thickener.

An ammonium salt of alginic acid used as a thickening agent.

An ammonium salt of alginic acid used as a thickening and stabilizing agent.

A starch extracted from the rootstock of tropical plants, used as a thickener.

A water-insoluble, gelatinous substance used as a thickener, gelling agent, and in advanced medical wound dressings.

A mineral salt used as a firming agent and thickener.

A chemical compound used as a firming agent and thickener.

A series of polymers primarily used as thickening, dispersing, and suspending agents in cosmetics to create gel-like textures.

A hydrocolloid extracted from red edible seaweeds, used as a thickening, stabilizing, and gelling agent. It is often used in dairy and meat replacement products to improve texture.

A food additive used as a thickener and gelling agent, often combined with carrageenan.

A common thickening agent and stabilizer that adds a creamy mouthfeel to low-fat foods.

A common culinary thickener derived from the endosperm of the corn kernel.

A glazing agent used to make candies and fruits shiny.

A dough conditioner used in commercial bread baking.

A modified cellulose used as a thickening agent.

A modified cellulose used as a thickening agent, produced using enzymes.

A modified starch used as a thickener.

A modified cellulose used as a thickener and stabilizer.

A modified cellulose used as a foaming and whipping agent.

A translucent, colorless, and flavorless food ingredient commonly used as a gelling agent in food, medications, and cosmetics.

A water-soluble anionic polysaccharide used widely as a thickener, emulsifier, and stabilizer, especially in plant milks.

A natural thickening agent that is particularly effective at preventing ice crystals from forming in frozen foods.

A thickening agent made from guar beans, a type of legume.

A thickening agent used in ice creams, sauces, and gluten-free baking.

A gelling and thickening agent derived from cellulose, widely used in cosmetics, cleaning solutions, and personal lubricants.

A derivative of cellulose used as a thickening agent, binder, and emulsion stabilizer.

A modified starch used as a thickener in acidic foods.

A type of soluble prebiotic fiber found in many plants, commonly extracted from chicory root. It is used to add dietary fiber, replace fat or sugar, and improve the texture of processed foods.

A natural gum exuded by trees of the genus Sterculia, used as a thickener and stabilizer.

A natural plant gum exuded by trees of the genus Sterculia.

A tuberous root used as a thickening agent and a gelatin substitute.

A food ingredient derived from the root of the konjac plant, used to make flour and a jelly called konnyaku. It is a source of the soluble fiber glucomannan and is valued as a gelling agent and thickener.

A water-soluble dietary fiber extracted from the root of the konjac plant, used as a powerful thickener.

A thickening agent extracted from the seeds of the carob tree.

A natural thickener and gelling agent extracted from the seeds of the carob tree. It is used to improve texture and prevent ice crystal formation in frozen desserts.

A highly processed white powder used as a thickener, filler, or preservative.

A chemical compound derived from cellulose that acts as a thickener and emulsifier. It has a unique property of turning into a gel when heated.

A thickener.

A modified starch used as a thickener and binder.

A naturally occurring complex carbohydrate used extensively to thicken jams, jellies, and marmalades.

A potassium salt of alginic acid used to thicken and gel foods, especially in low-sodium applications.

Starch extracted from potatoes, used to thicken soups and in gluten-free baking.

A type of carrageenan with a slightly different extraction process, used as a thickener.

An ester of alginic acid used to stabilize foams and thicken acidic liquids where regular alginates would fail.

A natural polysaccharide produced from starch by the fungus Aureobasidium pullulans, used to make edible films and vegan capsules.

A natural polysaccharide extracted from brown seaweed, used as a thickener and gelling agent, especially in spherification (molecular gastronomy).

A cellulose derivative with carboxymethyl groups, used as a thickener and to stabilize emulsions.

An emulsifier and thickener.

A starch extracted from the storage roots of the cassava plant. It is widely used as a gluten-free thickening agent and is the primary ingredient in tapioca pearls for bubble tea.

A natural thickening agent and stabilizer obtained from the seeds of the Tara tree.

A natural thickening agent obtained from the seeds of the tara tree.

A natural gum obtained from the dried sap of Middle Eastern legumes.

A natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus.

A powerful thickening and stabilizing agent that prevents ingredients from separating, highly popular in gluten-free baking.

A popular food additive that helps thicken and stabilize foods.