Thickeners in Food — Complete Guide
Thickeners (also called hydrocolloids) increase the viscosity of foods without substantially affecting other properties. They are derived from a variety of sources including seaweed, seeds, bacteria, and plant cell walls. Thickeners are often used together with emulsifiers to create stable food textures.
3
Safe
2
Generally Safe
0
Caution
1
Questionable
0
Avoid
🟢 Safest Thickeners
- Agar (E406)Safe(10/10)
- Pectin (E440)Safe(10/10)
- Alginic Acid (E400)Safe(9/10)
⚠️ Most Controversial Thickeners
- Carrageenan (E407)Questionable(4/10)
- Guar Gum (E412)Generally Safe(8/10)
- Xanthan Gum (E415)Generally Safe(8/10)
All Thickeners (6)
| E-Number ↕ | Name ↕ | Safety ↓ | Origin |
|---|---|---|---|
| E406 | Agar | Safe(10/10) | Natural |
| E440 | Pectin | Safe(10/10) | Natural |
| E400 | Alginic Acid | Safe(9/10) | Natural |
| E412 | Guar Gum | Generally Safe(8/10) | Natural |
| E415 | Xanthan Gum | Generally Safe(8/10) | Natural |
| E407 | Carrageenan | Questionable(4/10) | Natural |
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Frequently Asked Questions
Thickeners (also called hydrocolloids) increase the viscosity of foods without substantially affecting other properties. They are derived from a variety of sources including seaweed, seeds, bacteria, and plant cell walls. Thickeners are often used together with emulsifiers to create stable food textures.