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What is a Thickener?

Select a Thickener or scroll down

Thickeners E400 Alginic acid E401 Sodium alginate E402 Potassium alginate E403 Ammonium alginate E404 Calcium alginate E405 Propane-1,2-diol alginate E406 Agar E407 Carrageenan E407a Processed eucheuma seaweed E410 Locust bean gum (Carob gum) E412 Guar gum E413 Tragacanth E414 Acacia gum (gum arabic) E415 Xanthan gum E416 Karaya gum E417 Tara gum E418 Gellan gum E1200 Polydextrose E1400 Dextrin E1401 Modified starch E1402 Alkaline modified starch E1403 Bleached starch E1404 Oxidized starch E1410 Monostarch phosphate E1412 Distarch phosphate E1413 Phosphated distarch phosphate E1414 Acetylated distarch phosphate E1420 Acetylated starch, mono starch acetate E1421 Acetylated starch, mono starch acetate E1422 Acetylated distarch adipate E1430 Distarch glycerine E1440 Hydroxy propyl starch E1441 Hydroxy propyl distarch glycerine E1442 Hydroxy propyl distarch phosphate E1450 Starch sodium octenyl succinate E1450 Starch sodium octenyl succinate

• E400 Alginic acid (also a Stabiliser, Gelling Agent, Emulsifier)
  
  
• E401 Sodium alginate (also a Stabiliser, Gelling Agent, Emulsifier)
  
  
• E402 Potassium alginate (also a Stabiliser, Gelling Agent, Emulsifier)
  
  
• E403 Ammonium alginate (also a Stabiliser, Emulsifier)
  
  
• E404 Calcium alginate (also a Stabiliser, Gelling Agent, Emulsifier)
  
  
• E405 Propane-1,2-diol alginate (Propylene glycol alginate) (also a Stabiliser, Emulsifier)
  
  
• E406 Agar (also a Gelling Agent, Emulsifier)
  
  Agar-Agar is produced from members of the Gelidiacae, Sphaerococcaceae and Rhodophyceae seaweed families. It is used in food as a gelling agent, although the resulting coagulation is rather brittle and not as effective as carrageenan or gelatin.
  
  Typical products include ice cream and frozen desserts, meringue, icings, sweets, fondants, cream and milk, yogurt.
  
  

  Other names:	polysaccharide complex
  CAS No:	9002-18-0
  Physical appearance:	white to pale yellow crystalline powder, no odour

  
  Journal Articles and References
  
  
• E407 Carrageenan (also a Stabiliser, Gelling Agent, Emulsifier)
  
  
• E407a Processed eucheuma seaweed (also a Stabiliser, Gelling Agent, Emulsifier)
  
  
• E410 Locust bean gum (Carob gum) (also a Stabiliser, Gelling Agent, Emulsifier)
  
  
• E412 Guar gum (also a Stabiliser)
  
  
• E413 Tragacanth (also a Stabiliser, Emulsifier)
  
  
• E414 Acacia gum (gum arabic) (also a Stabiliser, Emulsifier)
  
  Gum arabic is the dried gum of the Acacia senegal, and consists of high molecular weight polysaccharides which can be used to produce arabinose, galactose, rhamnose and glucuronic acid. Gum arabic is used in food as a thickener, stabiliser, glazing agent and emulsifier, and is readily water-soluble.
  
  Typical products include chewing gum, sweets, jelly, fondants, beer, soft drinks, fruit squash, wine.
  
  
  

  Other names:	arabic gum, acacia, acacia gum, acacia syrup, Indian gum
  CAS No:	9000-01-5
  Physical appearance:	white powder
  Other information:	May cause weak allergic reaction in some individuals. May act as an irritant.

  
  Journal Articles and References
  
  
• E415 Xanthan gum (also a Stabiliser)
  
  
• E416 Karaya gum (also a Stabiliser, Emulsifier)
  
  
• E417 Tara gum (also a Stabiliser)
  
  
• E418 Gellan gum (also a Stabiliser, Emulsifier)
  
  
• E1200 Polydextrose (also a Stabiliser, Humectant, Carrier)
  
  
• E1400 Dextrin (also a Stabiliser)
  
  

  Other names:	starch gum
  Molecular formula:	(C6 H10 O5)n
  CAS No:	9004-53-9
  Physical appearance:	off-white powder
  Other information:	Not thought to present any significant health risks.

  
  
• E1401 Modified starch (also a Stabiliser, Thickener)
  
  
• E1402 Alkaline modified starch (also a Stabiliser)
  
  
• E1403 Bleached starch (also a Stabiliser)
  
  
• E1404 Oxidized starch (also an Emulsifier)
  
  
• E1410 Monostarch phosphate (also a Stabiliser)
  
  
• E1412 Distarch phosphate (also a Stabiliser)
  
  
• E1413 Phosphated distarch phosphate (also a Stabiliser)
  
  
• E1414 Acetylated distarch phosphate (also an Emulsifier)
  
  
• E1420 Acetylated starch, mono starch acetate (also a Stabiliser)
  
  
• E1421 Acetylated starch, mono starch acetate (also a Stabiliser)
  
  
• E1422 Acetylated distarch adipate (also a Stabiliser)
  
  
• E1430 Distarch glycerine (also a Stabiliser)
  
  
• E1440 Hydroxy propyl starch (also an Emulsifier)
  
  
• E1441 Hydroxy propyl distarch glycerine (also a Stabiliser)
  
  
• E1442 Hydroxy propyl distarch phosphate (also a Stabiliser)
  
  
• E1450 Starch sodium octenyl succinate (also a Stabiliser, Emulsifier)
  
  
• E1451 Acetylated oxidised starch (also an Emulsifier)
  
  

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