Flour thickening agent

Nutricol. [FMOMarine Colloids] Konjac flour gelling agent thickener. 

Konjac flour is used to make noodles and other food products. Konjac glucomannan has a very high water-binding capacity and is used in fiber drinks and as a thickening agent in food such as sauces and pie fillings. 

Details Prof. Beccarl separated wheat flour to starch and protein starch grains were ground on stone about 30,000 years ago In Europe. Egyptians are known to use wheat starch to stiffen cloth. Romans used It as thickening agent for sauces but also In cosmetics. Chinese used rice starch for smoothing paper. ... 

The main difference between mayonnaise and salad dressing is the oil content, which is lower in the latter. Thickening agents such as starch, cereal flour or hydrocolloids may be used. Egg yolk is the main emulsifying agent, but other food grade... 

Sauces use many of the same basic ingredients as soups process flavors (meaty notes), comminuted vegetables or extracts, thickening agents (e.g., starches, flour, gelatin, and hydrocolloides), ground spices or derivatives thereof (e.g., essential oils... 

Tamarind flour is used as food thickeners, stabilizers, and gelling agents. Polysaccharides from tamarind seeds can be used to replace pectin in the manufacture of jellies and jams, can be used in fruit preserving with or without acids, and can be used as a stabilizer in ice cream, mayonnaise, and cheese. 

Fillers (calcium carbonate, calcium sulfate, aluminum oxide, bentonites, wood flour) increase the solid content of the dispersion, and they are added up to 50%, based on PVAc. The purpose of their addition is the reduction of the penetration depth, a thixotropic behavior of the adhesive, gap filling properties, and the reduction of the adhesive costs. Disadvantages can be the increase of the white point and possibly the more marked tool wear rate due to greater hardness of the adhesive. Other components in PVAc formulations are defoamers, stabilizers, filler dispersants, preservatives, thickeners (hydro-xyethylcellulose, carboxymethylcellulose), poly(vinyl alcohols), starch, wetting agents, tackifiers, solvents (alcohols, ketones, esters), flame retardants, and others. 

As well as being central to cheesemaking, casein is used to fortify flour, bread and cereals. In addition to its functions in food products, casein has many other industrial applications. Casein is much used in tonics and dietary supplements (Section 12.13). Caseinates are surfactants and will act as emulsifiers, water and fat binders, adhesives, thickening and gelling agents (Section 12.4). Either additional phosphorylation or dephosphorylation of casein can be carried out with consequent modification of some of its properties. 

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