Thickeners and Emulsifiers

Gums are food additives belonging to the class of thickeners and gelling agents. They increase the viscosity, make it possible to obtain products with the desired consistency, improve and maintain the structure of food, while having a positive impact on taste perception.

Emulsifiers (surfactants) create and stabilize emulsions and other dispersed food systems. They enable mutual distribution of two immiscible phases, create viscosity, consistency and the product's plastic properties, improve the taste of ice cream, sauces, chocolate, cookies, whipped cream, and other products and dishes.

Agar is a classic food additive of natural origin, acting as a thickener, a stabilizer and a gelling agent.