Carboxymethylcellulose or CMC is a gel of synthetic origin. It is a highly hygroscopic cellulose ether. It is often used in the form of its sodium salt, sodium carboxymethylcellulose.

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.

Commercial pectin (often used to thicken jams and jellies) is extracted from dried apple pomace or dried peels of various fruits. This additive is used as a gelling agent, stabilizer, and coating agent.

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.

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

Wheat gluten is a protein found in wheat (Triticum aestivum) and other related grains, such as barley and rye. Gluten is responsible for the elastic structure of bread dough and gives baked goods their characteristic texture.

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

As an excipient, cellulose powders are mainly used, often commercially referred to as "microcrystalline cellulose." It is a white powder, insoluble in water, but it disperses in water, forming a stable gel.

Maltodextrin (E1400) is a polysaccharide composed of several glucose units. It is derived from starch, typically from corn, potatoes, or rice.