Classification of common thickeners

Thickener is a substance that can increase the viscosity of latex and liquids, and is widely used in cosmetics, food, detergents, latex, medicine, coatings and other industries. So do you know what are the common thickeners? Are there any classifications of thickeners? Let's look down:

Food additive testing

1. According to the ionic nature of the thickener

Ionic thickeners: such as sodium carboxymethyl cellulose, alginic acid and starch;

Non-ionic thickeners, such as hydroxypropyl starch, propylene glycol sodium alginate, etc.

2. According to the source of the thickener

Natural thickeners: plant thickeners, animal thickeners, enzyme treatment thickeners and microbial thickeners, etc.;

Synthetic thickeners: modified cellulose, modified starch, xanthan gum and propylene glycol alginate, etc.

3. According to the chemical structure and composition of the thickener

Polysaccharide thickeners: cellulose, starch, alginic acid, pectin, etc.;

Peptide thickeners: casein, gelatin and sodium caseinate, etc.

4. According to the relative molecular mass of the thickener

Low molecular weight thickeners: fatty alcohols, inorganic salt thickeners, ether thickeners, fatty acid thickeners, amine oxide thickeners, alkanolamide thickeners, ester thickeners, etc.;

Polymer thickeners: cellulose thickeners, polyurethane thickeners, inorganic thickeners, natural glue thickeners, polyacrylic acid thickeners, polyoxyethylene thickeners, etc.