Thickening and Stabilization
Sodium Carboxymethylcellulose (CMC)
Sodium CMC is a cellulose ether thickener and stabilizer. Check the degree of substitution together with the viscosity grade.
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ENVO CHEMICAL GROUP / PRODUCTS
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Thickening and Stabilization
Xanthan Gum
For thickening and suspension in beverages and sauces, compare viscosity and particle size under the specified test conditions.
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Thickening and Stabilization
Agar
Agar can form a gel on cooling after dissolution in hot water. Compare gel strength using an agreed method.
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Thickening and Stabilization
Gelatin
Gelatin is supplied by source, gel strength and viscosity. Source documentation is part of supplier qualification.
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Thickening and Stabilization
Guar Gum
Guar gum increases aqueous viscosity. Hydration speed and particle fineness can affect production time.
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Thickening and Stabilization
Konjac Flour
The functionality of konjac flour depends in part on glucomannan content and particle size.
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Thickening and Stabilization
Pectin
Select high-methoxyl, low-methoxyl or amidated low-methoxyl pectin. Sugar, acid and calcium conditions affect gelling.
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Thickening and Stabilization
Carrageenan
Kappa, iota and lambda carrageenan differ in their gelling and thickening behavior. Confirm the composition of blended products.
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