Xanthan Gum (E415)

Form: Powder (80 mesh / 200 mesh)

Applications: Salad dressings, sauces, bakery, dairy, beverages, gluten-free products, meat, ice cream Function: Thickener, stabilizer, suspending agent, freeze-thaw stabilizer

Note: Excellent viscosity at low concentrations; stable across wide pH and temperature range; synergistic with guar and locust bean gum

Guar Gum (E412)

Form: Powder

Applications: Dairy, ice cream, bakery, sauces, dressings, noodles, pet food

Function: Thickener, water binder, texture improver

Note: Very high molecular weight; one of the most cost-effective thickeners; cold-water soluble

Locust Bean Gum / Carob Gum (E410)

Form: Powder

Applications: Ice cream, dairy desserts, processed cheese, meat products, bakery

Function: Thickener, stabilizer, water binder, synergistic gelling agent

Note: Strong synergy with xanthan gum and carrageenan; improves ice cream texture and reduces ice crystal formation

Carrageenan (E407)

Form: Powder (Kappa / Iota / Lambda grades)

Applications: Dairy desserts, chocolate milk, infant formula, processed meat, deli ham, ice cream, gel desserts

Function: Gelling agent, thickener, stabilizer, water retention agent

Note: Kappa forms firm gels; Iota forms elastic gels; Lambda does not gel, used as thickener only; highly effective in dairy systems

Agar Agar (E406)

Form: Powder / Strips Applications: Confectionery, bakery glazes, dairy desserts, gel desserts, meat products, microbiological media

Function: Gelling agent, thickener, stabilizer

Note: Plant-based (seaweed-derived); forms firm, brittle gels; sets at room temperature; heat-reversible

Pectin (E440)

Form: Powder (High Methoxyl / Low Methoxyl / Amidated grades)

Applications: Jams, jellies, fruit preparations, beverages, dairy, confectionery, bakery fillings Function: Gelling agent, thickener, stabilizer, emulsifier Note: HM pectin gels with sugar and acid; LM pectin gels with calcium; clean-label natural ingredient from citrus or apple

Gelatin (E441)

Form: Powder / Granules / Sheets (Bloom grades: 100–280)

Applications: Confectionery (gummies, marshmallows), dairy desserts, aspic, canned meats, wine fining

Function: Gelling agent, thickener, stabilizer, film-forming agent, fining agent Note: Animal-derived (porcine / bovine); thermoreversible gel; not suitable for vegan or Halal/Kosher without certified source

Gellan Gum (E418)

Form: Powder (High Acyl / Low Acyl grades)

Applications: Dairy beverages, plant-based milk, confectionery, bakery fillings, beverages, dessert gels

Function: Gelling agent, thickener, stabilizer, suspending agent

Note: Low Acyl forms firm, brittle gels; High Acyl forms soft, elastic gels; very low usage levels required

Sodium Alginate (E401)

Form: Powder

Applications: Dairy, ice cream, bakery, meat restructuring, spherification, sauces, dressings

Function: Thickener, gelling agent, stabilizer, film-forming agent

Note: Gels in presence of calcium ions; used in modernist cuisine for spherification; cold-water soluble

Potassium Alginate (E402)

Form: Powder

Applications: Dairy, bakery, restructured meat and fish, gels Function: Thickener, gelling agent, stabilizer

Note: Potassium salt of alginic acid; similar to sodium alginate with lower sodium content

Alginic Acid (E400)

Form: Powder

Applications: Dairy, bakery, ice cream, sauces

Function: Thickener, stabilizer, gelling agent

Note: Base form of alginate family; insoluble in water but swells; used in specific applications requiring acid form

Propylene Glycol Alginate: PGA (E405)

Form: Powder

Applications: Salad dressings, beer foam stabilization, beverages, dairy, bakery Function: Emulsifier, thickener, stabilizer, foam stabilizer

Note: Acid-stable alginate derivative; unique among alginates for stability at low pH; excellent beer foam stabilizer

Methyl Cellulose (E461)

Form: Powder

Applications: Bakery, plant-based meat analogues, fried foods, sauces, dietary products Function: Thickener, gelling agent, film-forming agent, fat replacer

Note: Unique reverse thermal gelation, gels when heated, melts when cooled; widely used in plant-based burger patties

Hydroxypropyl Methylcellulose: HPMC (E464)

Form: Powder

Applications: Plant-based meat, bakery, gluten-free products, fried foods, dietary supplements

Function: Thickener, gelling agent, film-forming agent, fat replacer, coating agent

Note: Thermal gelation similar to methyl cellulose; key ingredient in plant-based meat texture systems

Sodium Carboxymethylcellulose (E466)

Known also Carboxymethyl Cellulose-CMC

Form: Powder (various viscosity grades)

Applications: Ice cream, dairy, beverages, bakery, dressings, processed cheese, toothpaste Function: Thickener, stabilizer, water binder, viscosity modifier Note: Wide range of viscosity grades available; excellent water retention; prevents ice crystal growth in frozen products

Microcrystalline Cellulose: MCC (E460i)

Form: Powder / Gel grades Applications: Dairy, low-fat dressings, beverages, dietary supplements, bakery

Function: Thickener, fat replacer, anti-caking agent, stabilizer

Note: Insoluble fiber; used as fat mimetic in low-fat products; gel grade disperses to form colloidal network

Modified Starches (E1400–E1451)

Form: Powder

Grades: Oxidized starch (E1404), Monostarch phosphate (E1410), Distarch phosphate (E1412), Acetylated distarch phosphate (E1414), Hydroxypropyl starch (E1440), Hydroxypropyl distarch phosphate (E1442) Applications: Sauces, soups, dairy, baby food, dressings, bakery, confectionery, frozen foods

Function: Thickener, stabilizer, gelling agent, water binder, freeze-thaw stabilizer

Note: Modified for improved freeze-thaw stability, acid stability, or heat stability compared to native starches; key ingredient in many industrial food systems

Native Starches

Form: Powder

Sources: Corn, wheat, potato, tapioca, rice, waxy corn, waxy potato

Applications: Sauces, soups, bakery, confectionery, dairy, snacks

Function: Thickener, gelling agent, binder, texture agent Note: Non-modified; clean-label; each source has distinct gelatinization temperature and texture profile

Konjac Gum / Konjac Glucomannan (E425)

Form: Powder

Applications: Noodles, meat analogues, dairy, bakery, confectionery, low-calorie products

Function: Thickener, gelling agent, fat replacer, dietary fiber source

Note: Extremely high viscosity at low concentration; forms strong elastic gels with alkali; synergistic with xanthan gum and carrageenan; very low calorie

Tara Gum (E417)

Form: Powder

Applications: Dairy, ice cream, sauces, bakery, meat products Function: Thickener, stabilizer, water binder

Note: Galactomannan from tara seeds; intermediate properties between guar and locust bean gum; synergistic with xanthan

Cassia Gum (E427)

Form: Powder

Applications: Pet food, dairy, meat products, frozen desserts Function: Thickener, gelling agent, stabilizer

Note: Galactomannan from Cassia obtusifolia seeds; strong synergy with carrageenan and xanthan gum

Arabic Gum / Acacia Gum (E414)

Form: Powder / Spray-dried Applications: Confectionery, beverages, flavor encapsulation, bakery, soft drink emulsions Function: Emulsifier, thickener, stabilizer, film-forming agent, encapsulation carrier

Note: Natural exudate gum; unique emulsification properties among gums; clean-label; high dietary fiber content

Tragacanth Gum (E413)

Form: Powder / Ribbon / Flake Applications: Salad dressings, sauces, confectionery, bakery icings, pharmaceutical Function: Thickener, stabilizer, emulsifier

Note: Natural exudate gum from Astragalus species; highly stable at low pH; good acid resistance

Carboxy Methyl Starch: Sodium Starch Glycolate

Form: Powder

Applications: Bakery, instant products, dietary supplements

Function: Disintegrant, thickener, water absorption agent

Note: Highly absorbent; used in fast-dispersing formulations

Hydroxypropyl Cellulose: HPC (E463)

Form: Powder

Applications: Bakery, dietary supplements, coatings, beverages

Function: Thickener, film-forming agent, binder, stabilizer

Note: Water-soluble cellulose ether; surface-active properties

Methylcellulose / Ethylcellulose Blends

Form: Powder

Applications: Plant-based products, bakery, fried foods

Function: Thickener, thermal gelling agent, fat barrier

Note: Used in combination for optimized texture and fat absorption control