Thickener
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
- Metal soaps
- hydrogenated castor oil
- modified fat derivatives
- Polyamides
Organic natural thickeners
- Strength
- gelatin
- Casein
- Konjac root flour ( glucomannans )
Modified natural substances
- Hydroxyethyl cellulose
- Carboxymethyl celluloses
- Hydroxypropyl methyl cellulose
- Hydroxypropyl cellulose
- Ethyl hydroxyethyl cellulose
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:
- Polyethylene glycol
- Polyacrylic acid ( Carbopol )
- Cellulose derivatives
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
- Swiss Food Book Chapter 40 Gelling and Thickening Agents, SLMB June 1993 ( Memento from September 26, 2006 in the Internet Archive ) (PDF; 330 kB)
Individual evidence
- ↑ a b Entry on thickeners. In: Römpp Online . Georg Thieme Verlag, accessed on February 26, 2014.
- ↑ Entry at chemgapedia