Viscosity and flow
Thickening changes how readily a fluid moves. Its effect depends on concentration, hydration, shear and temperature; a viscous liquid is not necessarily a gel.
Technical overview
Functional Properties
How ingredients create technological effects such as thickening, gelling, emulsification, stabilization, suspension and water binding.
What this area covers
Gelation and structure
Gel formation requires a network that can support some mechanical stress. The conditions that form or disrupt that network depend on the gelling ingredient and the surrounding food system.
Stabilization and dispersions
Emulsions, suspensions and foams have different instability mechanisms. A thickener or stabilizer may slow separation without permanently preventing it.
Read ingredient references
Explore food ingredients →What Is Guar Gum in Food? Properties, Functions and E412
Guar gum is a galactomannan extracted from the endosperm of guar seeds. It hydrates in water to build viscosity and is used to thicken, bind water and stabilize…
Read →What Is Xanthan Gum in Food? Uses, Function, and E415
Xanthan gum is a fermentation-derived polysaccharide used in food mainly to control viscosity, suspension, texture, and physical stability.
Read →What Is Gellan Gum? Properties, Function, and Food Uses
Gellan gum is a fermentation-derived polysaccharide hydrocolloid used in food for gelation, stabilization, suspension, texture control, and thickening.
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