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Thickening agents carrageenan

The addition of hydrocolloids (e.g. carrageenans, pectins or car-boxymethyl cellulose) as thickening agents will greatly increase the apparent viscosity of the product. The production of extracellular polysaccharides by certain bacteria will also increase the viscosity of milk products. [Pg.374]

The base for oral liquid Ora-Plus contains a combination of xanthan gum and carrageenan as thickening agents, with citric acid as flocculating agent. [Pg.86]

E407 Carrageenan Stabiliser Gelling agent Thickener Red algae Rhodophyceae... [Pg.332]

SeaKem. [FMC/Marine Colloids] Carrageenan milk thickener, stabflizer, gelling agent... [Pg.329]

Carrageenan, a broad generic class of sulfated polysaccharides derived from a wide range of seaweed species, can be classified as non-conventlonal fiber and is used in food as an emulsifier, stabilizer, thickener and gelling agent. [Pg.5]

See other pages where Thickening agents carrageenan is mentioned: [Pg.222]    [Pg.913]    [Pg.2038]    [Pg.2048]    [Pg.108]    [Pg.108]    [Pg.98]    [Pg.110]    [Pg.52]    [Pg.53]    [Pg.69]    [Pg.268]    [Pg.270]    [Pg.487]    [Pg.100]    [Pg.725]    [Pg.129]    [Pg.32]    [Pg.243]    [Pg.257]    [Pg.258]    [Pg.164]    [Pg.36]    [Pg.503]    [Pg.433]    [Pg.502]    [Pg.118]    [Pg.2]    [Pg.323]    [Pg.433]    [Pg.376]    [Pg.123]    [Pg.496]    [Pg.464]    [Pg.40]    [Pg.111]    [Pg.61]    [Pg.190]    [Pg.202]    [Pg.1139]    [Pg.897]    [Pg.405]   
See also in sourсe #XX -- [ Pg.281 ]



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