What is a food thickener?
Thickeners are a type of food additive that can increase the viscosity of food or form a gel.
Thickeners play a vital role in food processing. They are mainly used to improve the consistency, viscosity, adhesion, gel-forming ability, hardness, brittleness, compactness, and stable emulsification so that the food can obtain the desired shapes and various tastes such as hard, soft, crisp, sticky, and thick.
This article will introduce some common thickeners and their application characteristics and differences. Finally, it will focus on konjac gum and its comparison with other thickeners.
Common thickeners and their characteristics
1. Gelatin
- Source: Animal (skin, bones, etc.)
- Application: jelly, soft candy, ice cream, etc.
- Features: Thermo-reversible gelation to form a transparent gel, suitable for refrigerated food.
2. Sodium Carboxymethyl Cellulose
- Source: Synthetic
- Applications: beverages, dairy products, sauces, etc.
- Features: Good water solubility, stability, and suspension, suitable for various pH environments.
3. Xanthan gum
- Source: Natural (bacterial fermentation)
- Applications: Dairy products, sauces, low-fat foods, etc.
- Features: High viscosity, good emulsification and stabilization effects, insensitive to temperature changes.
4. Pectin
- Source: Fruits (such as apples, and citrus fruits)
- Application: Jam, jelly, etc.
- Features: Forms gel in a high-sugar environment, suitable for desserts and fruit products.
5. Carageenan (chemistry)
- Source: Seaweed
- Application: dairy products, meat products, etc.
- Features: It can remain stable at different pH values and is suitable for various foods.
6. Sodium alginate
- Source: Seaweed
- Application: ice cream, jam, etc.
- Features: Reacts with calcium ions to form a gel, suitable for preservation and stabilization.
7. Konjac Gum
- Source: Konjac Plant
- Application: low-fat meat products, bionic food, etc.
- Features: High water absorption, can expand to 100 times, has good health care function.
Characteristics of Konjac Gum
Konjac gum (also known as konjac flour) is a high molecular weight polysaccharide extracted from konjac tubers, the main component of which is glucomannan. It has the following characteristics:
- High water absorption: Konjac gum can expand 80-100 times in water to form a high-viscosity solution.
- Non-Newtonian fluid properties: Its fluidity is less affected by shear force and remains stable under different conditions.
- Health benefits: As a soluble dietary fiber, it helps lose weight and lower blood lipids, and is suitable for making low-fat foods.
Comparison of Konjac Gum and Other Thickeners
| Feature | Konjac Gum | Gelatin | Xanthan gum |
|---|---|---|---|
| Source | Plant (konjac) | Animals (skin, bones) | Natural (bacterial fermentation) |
| Water absorption | High (can expand 80-100 times) | Medium | Medium |
| Thermal stability | Favorable | Thermal reversibility | Excellent |
| Scope of application | Low-fat meat products, bionic foods | Refrigerated Desserts | Dairy products, sauces |
| Health Benefits | Soluble fiber, which helps with weight loss | Provides protein | Improves digestion |
| Sensitivity to salt | Low | High | Medium |
Summary of advantages and disadvantages
Advantage:
- Konjac gum has extremely high water absorption and swelling capacity, making it ideal for making low-fat or bionic foods while providing health benefits.
- Compared with gelatin and xanthan gum, konjac gum is more stable and less affected by salt.
Shortcoming:
- In some cases, konjac gum may not be as effective as gelatin at forming specific gels.
- For products that require thermal reversibility, gelatin may be more appropriate, while konjac gum may not perform well in certain high-temperature environments.
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