Thickener & Stabilizer

Thickener & Stabilizer

Xanthan Gum

Used as a food additive and rheology modifier,[2] commonly used as a food thickening agent and a emulsion stabilizer, suspending agent and bodying agent in food applications. Xanthan gum is most often found in salad dressings to prevent oil separation by stabilizing the emulsion, in frozen foods and beverages to create the pleasant texture.

Xanthan Gum is a polysaccharide, produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. It is a creamy white powder that dissolves readily in hot or cold water. It has high pseudoplasticity (shear-thinning),excellent freeze/thaw stability,very low caloric value, compatible with all commercial thickeners and stabilisers, and excellent freeze/thaw stability.

Thickener & Stabilizer

Konjac Gum

Konjac gum is a water-soluble hydrocolloid obtained from the Konjac flour by aqueous extraction. Main component in konjac is glucomannan, a kind of food with low calorie, low protein, high dietary fibers and many amino acids and microelemnt which are necessary for human body. Glucomannan consists of a polysaccharide chain of beta-D-glucose and beta-D-mannose with attached acetyl groups.

Glucomannan fiber has the highest molecular weight within the category of food high in dietary fiber. The molecular weight of glucomannan fiber is between 200,000-2,000,000 Daltons. Glucomannan can absorb up to 200 times its weight in water. Konjac fiber has an extraordinarily high water holding capacity, forming highly viscous solutions when dissolved in water, of water volume. In Flour product, make the dough the gluten network structure more stable.

Konjac mannan is synergistic with kappa carrageenan and xanthan gum, forming thermoreversible, elastic gels.

Thickener & Stabilizer


Carrageenan is a family of linear sulfated polysaccharides that are extracted from red seaweeds. There are several varieties of carrageen used in cooking and baking. Kappa-carrageenan is used mostly in breading and batter due to its gelling nature.

All carrageenans are high-molecular-weight polysaccharides made up of repeating galactose units and 3,6 anhydrogalactose (3,6-AG), both sulfated and nonsulfated. The units are joined by alternating alpha 1–3 and beta 1–4 glycosidic linkages.

There are three main commercial classes of carrageenan:

  • Kappa – forms strong, rigid gels in the presence of potassium ions; it reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii.[3]
  • Iota – forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum.[3]
  • Lambda – does not gel and is used to thicken dairy products. The most common source is Gigartina from South America.

They are widely used in the food and other industries as thickening and stabilizing agents. It extensively applied in food field, medicine, chemical industry for daily supplies, biological chemistry, building paints, textile printing and agriculture.

When used in combination with konjac, locust bean gum and xanthan gum, carrageenan can distinctly alter the gel characteristics and make gel elastic and water retentive.