Thickeners
Xanthan gum (E415) – it is a thickener, stabilizer, and gelling agent used in the food industry in
the production of dairy products, ice cream, marmalades and jams, bakery products, sauces
and mayonnaise, baby food, meat and fish products.
Guar gum (E412) – food additive included in the group of thickeners, stabilizers and
emulsifiers. Guar gum is most actively used in the manufacture of ice cream, yogurt and sauces.
E412 is also used in the production of cheese and bread, dairy products, juices and syrups,
jellies and jams.
Agar-agar (E406) – natural thickener and gelling agent. Produced from algae. Usage in
production of marmalade, cakes, cheesecakes, milk desserts, jelly, ice cream, marshmallows,
various mousses and more.
Carrageenan (E406) – natural gelling agent, natural thickener from red seaweed. It is divided
on: Iota and Kappa types. A natural emulsifier that allows you to keep the consistency of the
food product. Therefore, the stabilizer is often used in the confectionery industry, in the
production of jelly and dessert products, and E407 can often be found in fish, meat and shelf
products.
Sodium alginate (E401) – it is a natural polysaccharide, is a salt of alginic acid, produced from
red and brown algae. Sodium alginate is used in the manufacture of marmalade, sweets, jelly,
jams, for clarification of juices, turbidity of soft drinks, in the production of mayonnaises,
sauces, meat and fish jellies, as well as food concentrates.
Carboxymethyl cellulose (E466) – cellulose derivative. In chemical terms, it is a simple ester of
cellulose and glycolic acid, an acidic polysaccharide. It is used as a thickener in the manufacture
of ice cream, curds, mayonnaise, as a consistency regulator in desserts, jellies, creams and
pastes, in casings for fish, meat, confectionery.
Pectin (E440) – natural thickener and often acts as a gelling agent, stabilizer and water-
retaining agent. Used in the food industry in the production of jellies, fillings, marmalades,
sauces.
