Food thickeners frequently are based on either polysaccharides (starches, vegetable gums, and pectin), or proteins. A flavourless powdered starch used for this purpose is a fecula (from the Latin faecula, diminutive of faex meaning "dregs").
This category includes arrowroot, cornstarch, katakuri starch, potato starch, sago, and tapioca. Vegetable gums used as food thickeners include alginin, guar gum, locust bean gum, and xanthan gum. Proteins used as food thickeners include collagen, egg whites, furcellaran, gelatin. Sugars include agar and carrageenan.
Other thickening agents act on the proteins already present in a food. One example is sodium pyrophosphate, which acts on casein in milk during the preparation of instant pudding. It exists authentic food thickener such as functional flours These functional flours are produced from specific cereal variety (wheat, maize, rice or other) conjugated to specific heat treatment able to increase stability, consistency and general functionalities.
These functional flours are resistance to industrial stresses: acidic pH, sterilisation, freeze conditions, and can help food industries to formulate with natural based ingredients. For the final consumer, these ingredients are more accepted because they are declared as "flour" in the ingredient list
* Denotes no longer in use as an additive
|Others (Anti Caking.etc)|
|Others (Bulking Agent.etc)|
|Vitamin B Complex|
|The Poisons You Put On Your Face|
|Vaccines and Autism|
|Cancer Cures and the Truth|
|Dangers in Toothpaste|
|Is Fluoride really safe?|
|The Truth about Swine Flu|
|Wotzinurfood Feature Archives|