Although the proportion of food thickeners added to food is not large, it can effectively improve the quality and performance of food. It can not only thicken food, but also have the functions of stabilizer, emulsifier, film-forming agent, gelling agent, suspending agent, foaming agent, etc., so it is widely used in the food industry.
The most impressive function of natural food thickeners is to increase the viscosity of products, and the increase in viscosity can alleviate the gravitational sinking effect of particles to a certain extent. However, the viscosity of liquid milk cannot be increased indefinitely, which will seriously affect the quality and taste of the product.
Some thickeners can bind to milk proteins to a certain extent and act as protective colloids. For example, carrageenan and casein are somewhat reactive, so they can be used well in dairy products such as cocoa milk. Another example is propylene glycol alginate and casein, which have good reactivity under acidic conditions so that they can combine with casein under acidic conditions to form a hydrophilic protective layer.
Synergistic effects matually happened between carrageenan and locust bean gum, xanthan gum and locust bean gum, tragacanth and sodium alginate, tragacanth and xanthan. Taking advantages of the synergistic effect between various food thickeners and the compound preparation method, countless kinds of compound glues can be produced to meet the different needs of liquid milk production and can reach the minimum dosage level.