4 15: xanthan gum

4 10: Sophora bean gum (also called Sophora bean gum)

407: carrageenan

Extended data:

Basic chemical composition of thickener:

For most thickeners, their basic chemical components are monosaccharides and their derivatives.

Common monosaccharides include glucose, glucuronic acid, mannuronic acid, rhamnose, pyranose, guluronic acid and galacturonic acid.

For example, hydroxypropyl distarch phosphate is a starch derivative. The main ingredient of gelatin is protein. Pectin is a dietary fiber.

Food thickeners are macromolecular substances, most of which are not digested and absorbed by human body. Such as gum, guar gum, carrageenan, etc. Their function is similar to that of dietary fiber.

A few thickeners, such as gelatin, can be digested by human body, but the main component of gelatin is protein, which will be decomposed into amino acids after digestion and then participate in human metabolism, so it is a nutrient that can be absorbed and utilized.

Thickeners have the following categories:

(1) Inorganic thickener (fumed silica, sodium bentonite, organic bentonite, diatomite, attapulgite, molecular sieve, silica gel).

(2) Cellulose ether (methyl cellulose, hydroxypropyl methyl cellulose, sodium carboxymethyl cellulose, hydroxyethyl cellulose).

(3) Natural polymers and their derivatives (starch, gelatin, sodium alginate, casein, guar gum, chitosan, Arabic gum, xanthan gum, soy protein gum, natural rubber, lanolin and agar).

(4) Synthetic polymers (polyacrylamide, polyvinyl alcohol, polyvinylpyrrolidone, polyethylene oxide, modified paraffin resin, carbomer resin, polyacrylic acid, polyacrylate emulsion, polybutadiene rubber, styrene-butadiene rubber, polyurethane, modified polyurea and low molecular weight polyethylene wax).

(5) Composite organometallic compound (amino alcohol composite titanate).

(6) printing thickener includes (dispersed thickener, coating thickener and active thickener).

Baidu encyclopedia-thickener

Baidu encyclopedia-food thickener