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Latest articles
The mechanism of action for liquid thickeners can vary. Starches typically undergo gelatinization, a process where heat and water transform the granular starch into a viscous gel. This is why starch-based thickeners are often added to cold liquids and then heated to achieve the desired thickness. Gums, on the other hand, thicken liquids via hydration, soaking up water and swelling in size to create a thicker consistency. This property allows gums to be used in sauces and dressings without the need for cooking, making them versatile in both hot and cold applications.
liquid thickener

In the food industry, HPMC is commonly used as a thickening agent in sauces, soups, and dressings. It helps improve the texture and mouthfeel of food products, creating a smooth and creamy consistency. Additionally, HPMC can act as a stabilizer in dairy products, preventing separation and improving shelf life.