Xanthan Gum
Widely used for viscosity control, suspension and stability in sauces, beverages, dressings and gluten-free bakery systems.
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Source food thickeners, stabilizers and hydrocolloids for sauces, dairy, beverages, bakery fillings, plant-based foods and processed food systems. Anrui supports specification matching, sample testing, COA review and bulk supply for food manufacturers and distributors.
Compare commonly requested thickeners by E number, main function, applications, form and hydration characteristics. Final specifications, gel strength, viscosity grade and documentation should be confirmed against the selected product and destination market.
| Product | E Number | Main Function | Typical Applications | Form / Hydration | Product Page |
|---|---|---|---|---|---|
| Xanthan Gum | E415 | Viscosity, suspension, stability | Sauces, beverages, bakery, gluten-free, dressings | Powder; cold-water dispersible with proper mixing | View Xanthan Gum |
| Guar Gum | E412 | Thickening, water binding, texture improvement | Dairy, ice cream, sauces, bakery, meat products | Powder; hydrates in cold water, grade-dependent viscosity | View Guar Gum |
| Sodium Alginate | E401 | Thickening, gel formation, calcium-reactive texture control | Dairy, beverages, fruit preparations, restructured food, sauces | Powder; water-soluble, forms gel with calcium ions | View Sodium Alginate |
| Carrageenan | E407 | Gelling, stabilization, suspension, mouthfeel | Dairy desserts, chocolate milk, meat, plant-based products | Powder; hot hydration, type-dependent gel behaviour | View Carrageenan |
| Pectin | E440 | Gel formation, thickening, fruit texture | Jam, fruit prep, beverage, bakery fillings, confectionery | Powder; HM / LM grade and pH-dependent system | View Pectin |
| Agar | E406 | Strong gel formation, heat-stable gel texture | Jelly, desserts, confectionery, bakery fillings | Powder or strips; requires heating to dissolve | View Agar |
| Gellan Gum | E418 | Gel formation, suspension, stability, clean-label texture control | Beverages, dairy alternatives, desserts, plant-based foods, sauces | Powder; hot hydration, ion-sensitive gel and suspension system | View Gellan Gum |
| Gum Arabic | E414 | Emulsification support, film-forming, stabilization | Beverages, flavour emulsions, confectionery, coatings, spray-dried powders | Powder or granules; water-soluble, grade-dependent viscosity | View Gum Arabic |
| Gelatin | Food ingredient | Gel formation, texture, binding, foaming support | Confectionery, desserts, dairy, capsules, gummies, bakery fillings | Powder or granules; requires warm-water hydration, bloom strength dependent | View Gelatin |
| Sodium Carboxymethyl Cellulose (CMC) | E466 | Thickening, water binding, suspension, texture stability | Beverages, dairy, ice cream, sauces, bakery, instant products | Powder; cold or warm-water hydration depending on grade and process | View CMC |
This table is a sourcing overview rather than a final specification. Please request the product-specific COA, TDS, SDS and sample before confirming a formulation.
Explore frequently requested hydrocolloids and stabilizers used by food manufacturers. Each product page can be expanded with grade, viscosity, documentation and sample enquiry information.
Widely used for viscosity control, suspension and stability in sauces, beverages, dressings and gluten-free bakery systems.
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A cost-effective thickener and water-binding ingredient for dairy, ice cream, sauces, bakery and processed food systems.
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Used for thickening, gel formation and calcium-reactive systems in dairy, beverages, restructured food and fruit preparations.
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Commonly selected for dairy desserts, chocolate milk, meat products and plant-based formulations where gel texture and stability matter.
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Suitable for jam, fruit preparations, beverage systems, bakery fillings and confectionery applications requiring fruit-based texture control.
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A strong gelling agent for jelly, desserts, confectionery and bakery filling systems where firm and heat-stable gel texture is required.
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Used for gel texture, binding, foaming support and mouthfeel in gummies, desserts, dairy, capsules and bakery filling systems.
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Selected for suspension, gel formation and clean texture in beverages, dairy alternatives, desserts and plant-based food systems.
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A powder-format gelatin option for gummies, confectionery, desserts and food systems requiring bloom strength and stable gel texture.
View Product Details →Thickeners are selected based on the desired viscosity, mouthfeel, gel strength, suspension stability, processing conditions and target shelf life.
Improve viscosity, cling, suspension and texture stability in sauces, condiments, dressings and dips.
Support mouthfeel, water binding, melt stability and texture control in dairy products, ice cream and dairy alternatives.
Help manage suspension, pulp stability, mouthfeel and flow behaviour in beverages and beverage concentrates.
Control texture, spreadability, water migration and gel structure in bakery fillings, glazes and fruit preparations.
Support viscosity, binding, gel texture and emulsion stability in plant-based drinks, desserts, sauces and meat alternatives.
Improve water retention, sliceability, gel texture and processing stability in meat products and prepared food systems.
A suitable thickener should match your target texture, process conditions, ingredient system and destination-market requirements.
Confirm whether the goal is viscosity, suspension, gel formation, mouthfeel, water binding or processing stability.
Consider cold or hot hydration, dispersion method, lumping risk, mixing time and grade-specific viscosity performance.
Processing conditions can change viscosity, gel strength and stability. Test the selected thickener in the actual formulation.
Check COA, TDS, SDS, allergen statements and other declarations according to the selected product and destination market.
Documentation availability depends on the selected thickener, grade and batch. Tell us your product name, destination market and required files so that the appropriate documents can be checked before order confirmation.
Request the Certificate of Analysis for batch-specific quality and specification review.
Review viscosity grade, gel strength, particle size, hydration and other product-specific information.
Safety documentation is available for transport, handling and internal procurement processes.
Halal, Kosher, non-GMO and allergen-related documents should be checked by product and batch.
From sample evaluation to bulk export, our team supports food manufacturers, brands and distributors with ingredient sourcing, documentation and logistics coordination.
Regular inventory supports efficient handling of selected fast-moving ingredients and bulk procurement requirements.
Source thickeners together with sweeteners, emulsifiers, preservatives, vitamins and other food ingredients.
Selected in-stock ingredients can be processed quickly to support urgent sampling and procurement schedules.
We support international buyers with documentation checks, specification matching and shipment coordination.
Send your product name, application, target viscosity or texture, order quantity and destination market. Our team will check the suitable grade and available documents.
Tell us your food application, product name, required quantity and destination country. Our team will check the suitable grade, available documents and supply options.
Fast-moving ingredients for food factories, ready for immediate dispatch.