Thickeners and stabilizers

Thickeners and stabilizers

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E414 - Acacia/Arabic gum

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Gum arabic is extracted from the acacia tree, primarily cultivated in Africa, the Middle East, and certain parts of Asia.
Its main function is to act as a thickener, stabilizer, and emulsifier in foods and beverages. It is used to enhance the texture and viscosity of products.

Carob Flour

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Composed of 40% sugars, 35% starch, 7% proteins, and, to a lesser extent, tannins and minerals such as calcium and magnesium.

E412 - Guar gum

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E412, also known as guar gum, is a naturally-derived food additive widely used in the food industry.

E410 - Carob Gum

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Carob gum is a food additive identified with the code E410 in the international classification of food additives.

E460(i) - Microcrystalline Cellulose

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Microcrystalline Cellulose is a term used to refer to refined wood pulp and is used as a texture agent, anti-caking agent, fat substitute, emulsifier, extender, and filler in food production.

E415 - Xanthan Gum

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Xanthan gum is a polysaccharide obtained from the action of a bacterium, Xanthomonas campestris. It is soluble in cold water and is used as a food additive under the code E415 for its thickening and gelling properties to modify the consistency of food.

Primary and modified starches

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Starch is a complex carbohydrate (sugar) composed of chains of D-glucose molecules (simple sugar). It is a reserve molecule for higher plants and a common element in human diet.

E417 - Tara Gum

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E417, also known as tara gum, is a natural food additive extracted from the seeds of the tara tree (Caesalpiniae Spinoza), a tree native to Peru.