Also known as gelling agent, it is a substance that can increase the viscosity of latex and liquid, and is also known as paste when used in food. The thickener can improve the viscosity of the system, keep the system in a uniform and stable suspension state or emulsion state, or form a gel; Most thickeners have both an emulsifying effect. It can be divided into two categories: natural and synthetic. Most of the natural products are prepared from plants and seaweeds containing polysaccharide viscous substances, such as starch, gum arabic, pectin, agar, gelatin, algin, carrageenan, dextrin, etc., and general gelatin, soluble starch, polysaccharide derivatives, etc. can be used in cosmetics; Synthetic products include carboxymethyl cellulose, propylene glycol alginate, methyl cellulose, sodium starch phosphate, sodium carboxymethylcellulose, sodium alginate, casein, sodium polyacrylate, polyoxyethylene, polyvinylpyrrolidone, etc.
Thickeners are widely used in food (such as adding food additives to improve food viscosity or form gels in sauces, jams, ice cream, canned food, etc. [1]), cosmetics, detergents, latex, printing and dyeing, medicine, rubber, coatings, etc.
