How are thickners used in foods and beverages?
Three of the most used hydrocolloids include guar gum, gellan gum, and carrageenan.
l Guar gum can be used to emulsify, thicken, and stabilize ingredients in food products.Guar gum helps to provide and maintain a smooth texture in plant-milk products.
l Gellan gum is commonly used as a gelling agent.Gellan gum can also be used as a thickener, binder, and stabilizer. Such as certain desserts and drinking jellies.
l Carrageenan helps to thicken foods. Carrageenan is commonly used in dairy products, particularly flavored milk and soy milk. This thickner binds with proteins in animal and plant milks to stabilize their liquid components.
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