Thickener

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Thickeners (also known as thickeners or binders ) are added to solutions - preferably aqueous - to increase their viscosity .

Thickeners are substances that are primarily able to bind water. Withdrawal of unbound water increases the viscosity. From a concentration that is characteristic for each thickener, network effects also occur in addition to this effect, which usually lead to a disproportionate increase in viscosity. In this case, it is said that molecules 'communicate' with one another, that is, they become entangled. Most thickeners are linear or branched macromolecules (such as polysaccharides or proteins ) that can interact with one another through intermolecular interactions such as hydrogen bonds , hydrophobic interactions, or ionic relationships . Extreme thickeners are sheet silicates ( bentonites , hectorites ) or hydrated SiO 2 particles , which are present as dispersed particles and can bind water in their solid-like structure or can interact with one another due to the interactions described.

Thickeners are used in food , cosmetics , cleaning agents , printing inks , wall paints , coating colors , plasters and cement mortars . Known thickeners include pectins , guar , locust bean gum , carrageenan , cellulose ethers , polyvinyl alcohol and silicates .

Use in paints and printing inks

Paints require rheological additives for a higher viscosity .

Low molecular weight organic products

Organic natural thickeners

  • Strength
  • gelatin
  • Casein
  • Konjac root flour ( glucomannans )

Modified natural substances

Organic fully synthetic thickeners

The organic fully synthetic thickeners include polyvinyl alcohols , polyacrylic acid and polymethacrylic acids , polyacrylamides , polyvinylpyrrolidone and polyethylene glycols .

Associative thickener

Associative thickeners are similar to surfactants in that they too have hydrophobic and hydrophilic ends and side chains. The resulting formation of micelles leads to an increase in viscosity. In contrast to thickeners that only act by swelling, associative thickeners interact with the latex particles and connect them via micelle bridges. Associative thickeners include hydrophobically modified polyacrylates (HASE), hydrophobically modified cellulose ethers (HMHEC), hydrophobically modified polyacrylamides (HMPAM), hydrophobically modified polyethers (HMPE) and associative polyurethane thickeners.

Use in pharmacy

In addition to gels and lotions, thickeners are used in pharmaceuticals as part of tablets. Due to the water absorption capacity, these substances swell in the stomach or intestines, which means that the active ingredient can be released from the drug form . In addition to the substances commonly used in the food industry, the following are also used:

Use in the food industry

Thickeners are used in a variety of ways in the food industry . The main task is to give the product a certain consistency or texture (mouthfeel) or to slow down undesired separation processes during storage (settling of particles, phase separation). Some thickeners can also be used to imitate a 'greasy' consistency ( light products ) to replace fat. Some thickeners are indigestible and therefore constitute fiber .

In the food industry, thickeners are used that must be declared on the list of ingredients .

E number Gelling agents and thickening agents use Allowed daily dose
E 400 Alginic acid Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 401 Sodium alginate Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 402 Potassium alginate Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 403 Ammonium alginate Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 404 Calcium alginate Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 405 Propylene glycol alginate Beer, chewing gum, sauces and ice cream 25 mg / kg body weight (at 75 kg weight = 1875 mg)
E 406 Agar -agar Infusions and coatings for meat products, jellies, yogurt, jams, jams, confectionery and spice preparations -
E 407 Carrageenan , furcellaran Ice cream, dessert powder, curd milk products, ketchup, pudding powder, heat-treated cream, sauces, sweets and icing 75 mg / kg body weight (with a weight of 75 kg = 5625 mg), also prohibited for baby food
E 410 Locust bean gum Baked goods, jellies, canned vegetables, jams, jams, mixed milk beverages, canned fruit and ices -
E 412 Guar gum Baked goods, jellies, canned vegetables, jams, jams, mixed milk beverages, canned fruit and ices -
E 413 Tragacanth Desserts, prepared meals, pastries and pastry fillings, mayonnaise, sauces, sauces and ices -
E 414 Gum arabic Beer, powdered drinks, cream stiffeners, confectionery and cake icing -
E 415 Xanthan gum Baked goods, desserts, canned fish, canned meat, jellies, canned vegetables, ketchup, jam, jam, mayonnaise, mixed milk beverages, canned fruit, pickled vegetables, soups, sauces and ices -
E 416 Karaya (Indian tragacanth) Laxatives, puff pastries, desserts, eggnog, potato chips, cookies, cake fillings and coatings, dietary supplements, tortilla chips and use in the cosmetic industry 12.5 mg / kg body weight (at 75 kg weight = 937.5 mg)
E 417 Tara Gum (Peruvian Carob Gum ) Infusions and coatings for meat products, baked goods, jellies, canned vegetables, jams, jams, mixed milk beverages, canned fruit, ices, confectionery and seasoning preparations -
E 418 Gellan Fillings for baked goods, jellies, jams, jams, coatings -
E 440 Pectin , see also Opekta Baked goods, desserts, jellies, preserving sugar, jams, jams, mayonnaise, mixed milk beverages, sauces, ices and cake toppings -
E 440ii Amidated pectin Baked goods, desserts, jellies, preserving sugar, jams, jams, mayonnaise, mixed milk beverages, sauces, ices and cake toppings -
E 460 Microcrystalline cellulose , cellulose powder Ice cream, chewing gum and sliced ​​cheese -
E 461 Methyl cellulose Puff pastries, desserts, fish products, ketchup, reduced calorie foods, cakes, cookies, mayonnaise, sauces, and ice cream -
E 462 Ethyl cellulose Nutritional supplements and protective coatings -
E 463 Hydroxypropyl cellulose Puff pastries, desserts, fish products, ketchup, reduced calorie foods, cakes, cookies, mayonnaise, sauces, and ice cream -
E 464 Hydroxypropyl methyl cellulose Puff pastries, desserts, fish products, ketchup, reduced calorie foods, cakes, cookies, mayonnaise, sauces, and ice cream -
E 465 Methylethyl cellulose Desserts, liqueurs, reduced calorie foods -
E 466 Carboxymethyl cellulose , sodium carboxymethyl cellulose Desserts, creams, fish products, meat products, fruit preparations, cake fillings, nuts, cream products, ices, sweetener tablets, and confectionery -

In addition, gelatin and modified starch (Group E in 1404, 1410, 1412, 1413, 1414, 1420, 1422, 1440, 1442, 1450 and 1451) approved.

In the kitchen , thickeners are better known as binders and they include:

Web links

Wiktionary: Thickeners  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ a b Entry on thickeners. In: Römpp Online . Georg Thieme Verlag, accessed on February 26, 2014.
  2. ↑ Entry at chemgapedia