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Food Stabilisers, Thickeners and Gelling Agents Alan Imeson
Publisher: Wiley-Blackwell

Each does have different properties so often they are combined in the food industry to achieve a anticipated result. Take the thickener carrageenan for example. Review and continue to approve carrageenan as a safe food additive. All of these types of E numbers – emulsifiers, thickeners, stabilisers and gelling agents – play an important role in food in their own right. 50 percent of commercially produced xanthan gum goes to food applications, including baked goods, beverages, breads, ice creams, sauces and dressings, the book “Food Stabilizers, Thickeners and Gelling Agents” adds. It clearly has to be attributed to the research of Dr. E408, Furcellaran, Furcellaran is a natural sulphated polysaccharide that is extracted from the seaweed Furcellaria Fastigiata as a gelatinous substance.It is added to food as a gelling agent, thickener, and stabiliser. Keep in mind that some additives in organic food are controversial. All of these are extracted from natural products for use as thickeners, stabilizers or gelling agents in the food industry. On the other hand, Sodium alginate is useful in extending the shelf life of manufactured food products. In food, they are used as gelling and thickening agents, most often in dairy and meat products. What has led up to this misrepresentation of the safety of an important food stabilizer, gelling agent and thickener?