Thickeners and emulsifiers, properly explained.

Lecithin acts as an emulsifier: its molecules have one end that binds to fat and one end that binds to water, so they sit at the boundary between the two and prevent them from separating.

When dispersed in water, alginic acid swells and forms a thick, stable gel.

When dissolved in water, sodium alginate forms a thick, viscous gel.

This entry is filed under thickeners and emulsifiers in our published E-number A to Z.

It thickens and stabilises liquid and semi-solid food systems by forming a gel network when hydrated.

When added to food, calcium alginate creates a gel network by cross-linking alginate chains through calcium ions.

It thickens and stabilises water-based mixtures, preventing oil and water from separating.

This entry is filed under thickeners and emulsifiers in our published E-number A to Z.

Thickens, gels and stabilises.

The sulphated polysaccharide chains form a gel network when hydrated, binding free water and creating smooth, viscous or gel-like textures.

This entry is filed under thickeners and emulsifiers in our published E-number A to Z.

When dispersed in water it swells and forms a viscous gel.

As a thickener and emulsifier, oat gum forms a viscous gel in water.

When dispersed in water it forms a thick, stable gel at low concentrations.

This entry is filed under thickeners and emulsifiers in our published E-number A to Z.

In solution, gum arabic forms a viscous, stable colloid that resists breaking down.

When dissolved in water, xanthan gum forms a viscous gel.

This entry is filed under thickeners and emulsifiers in our published E-number A to Z.

It dissolves in water to form a viscous gel that thickens, stabilises and prevents ingredients from separating.

It dissolves in hot water and sets into a gel or thickened texture on cooling.

When dissolved in water, gum ghatti forms a viscous solution that slows the separation of oil and water droplets, making it an effective emulsifier and stabiliser.

The modified gum molecules position themselves at the boundary between oil droplets and water, reducing surface tension and stabilising the emulsion.

When mixed with water, konjac glucomannan swells and forms a very viscous, cohesive gel.

Acts as a thickener and stabiliser by forming viscous solutions that slow separation in emulsions.

In water, cassia gum chains swell and entangle to form a thick, viscous network.

It reduces surface tension at the boundary between fat and water, allowing them to form a stable, uniform mixture rather than separating.

It acts as an emulsifier and stabiliser: the stearic acid end is attracted to fats, the polyethylene glycol chain is attracted to water, and the molecule sits at the fat-water interface to stop them separating.

It acts as an emulsifier by having both water-attracting and fat-attracting parts in one molecule.

It acts as an emulsifier by reducing surface tension between oil and water, allowing them to mix into a stable blend.

It acts as an emulsifier by reducing surface tension at oil-water interfaces, allowing them to form stable, uniform mixtures that would otherwise separate.

It reduces surface tension between water and oil, allowing them to mix into a stable emulsion.

It acts as an emulsifier, keeping oil and water mixed together in food products that would otherwise separate.

Pectin forms a gel when it encounters water, sugar, and acid.

When dissolved in hot water and cooled, gelatin forms a firm, clear gel by creating a network of protein chains that trap water.

As an emulsifier, E442 reduces the surface tension between fat and water phases in chocolate, allowing cocoa butter and cocoa solids to mix smoothly.

BVO acts as a density-equalising emulsifier.

SAIB acts as an emulsifier and density-balancing agent.

E445 acts as a weighting agent and emulsion stabiliser in beverages.

As an emulsifier it stabilises fat-water mixtures, preventing separation.

This entry is filed under thickeners and emulsifiers in our published E-number A to Z.

It binds water and increases viscosity, giving foods a thicker or more stable texture.

This entry is filed under thickeners and emulsifiers in our published E-number A to Z.

HPC dissolves in cold water to form a viscous solution that thickens, gels lightly or stabilises emulsions depending on concentration.

HPMC dissolves in cold water and forms a smooth, viscous gel.

When dissolved in cold water, ethyl methyl cellulose forms a thick, viscous solution that holds ingredients together, prevents emulsions from separating, and maintains texture during processing and storage.

CMC dissolves in water and greatly increases the viscosity of liquids, giving foods a smooth, thick, gel-like consistency.

Like other cellulose ethers, ethyl hydroxyethyl cellulose can thicken and stabilise water-based systems, form gels at elevated temperatures, and act as an emulsifier or film-former.

In tablet and capsule form, E468 acts as a disintegrant.

The shorter polymer chains dissolve readily in water and form a network that thickens, stabilises and emulsifies food systems.

In food, these salts act as emulsifiers and stabilisers.

This entry is filed under thickeners and emulsifiers in our published E-number A to Z.

In powdered or granular foods it acts as an anti-caking agent, coating particles so they slide past each other and do not clump.

They are emulsifiers: the glycerol head is water-attracting and the fatty acid tail is oil-attracting, so they sit at oil-water interfaces and prevent the two phases from separating.

As an emulsifier, E472a helps oil and water mix together in food systems that would otherwise separate.

Like other emulsifiers, LACTEM helps oil and water mix by sitting at the boundary between the two phases and preventing them from separating.

E472c acts as a surfactant and emulsifier.

Acts as an emulsifier, helping fat and water mix in doughs and batters where they would otherwise separate.

DATEM works as an emulsifier and dough conditioner.

Acts as an emulsifier and dough conditioner.

They sit at the interface between fat and water droplets, reducing surface tension so the two phases stay mixed rather than separating.

The dual-character molecule (one end attracted to water, the other to fat) sits at the oil-water boundary in a food and holds the two phases together as a stable emulsion.

E475 acts as an emulsifier: it lowers the surface tension between fat and water phases so they stay blended rather than separating.

PGPR reduces the viscosity of molten chocolate by coating cocoa and sugar particles and lowering friction between them.

Acts as an emulsifier and foam stabiliser.

As an emulsifier, E478 reduces surface tension at the boundary between oil and water, helping the two phases mix and remain stable.

It acts as an emulsifier, reducing surface tension between fat and water and stabilising high-fat emulsions.

As a surfactant and emulsifier, sodium docusate reduces surface tension, allowing water and oils to mix more readily.

SSL works as an emulsifier by binding to both fat and water molecules simultaneously, helping them mix evenly in dough or batter.

CSL strengthens gluten networks in bread dough, improving gas retention so bread rises better and stays soft longer.

In bread and baked goods, it works as a dough strengthener: it interacts with gluten proteins and starch to improve dough extensibility, gas retention and oven rise.

In fats and oils, stearyl citrate works by chelating (binding) pro-oxidant metal ions such as iron and copper that catalyse the breakdown of fats into rancid off-flavours.

As a surfactant, it lowers surface tension, allowing oil and water to mix.

The molecule has both fat-loving and water-loving ends, allowing it to sit at the boundary between oil and water in a food system and stabilise the two phases as an emulsion.

Its two hydroxyl groups allow it to bind water molecules, preventing food from drying out (humectant effect).

It acts as an emulsifier by sitting at the boundary between fat and water, preventing them from separating.

It acts as an emulsifier: its molecule has both water-attracting and fat-attracting ends, allowing it to sit at the boundary between fat and water phases and prevent them from separating.

It is a non-ionic surfactant that reduces surface tension between water and fat, keeping them blended in a stable emulsion.

Acts as an oil-in-water and water-in-oil emulsifier, meaning it sits at the boundary between fat and water molecules and holds them together in a stable mixture.

Acts as an emulsifier: it has one water-attracting end and one fat-attracting end, allowing it to sit at the interface between oil and water, stabilising mixtures that would otherwise separate.

Like E476, E498 acts as an emulsifier by bridging oil and water phases, reducing surface tension at oil-water interfaces.

Acts primarily as a thickener and stabiliser.