What are thickeners used for? How do I join?

Thickener is a kind of food additive, which is mainly used to improve and increase the viscosity of food, maintain the color, aroma, taste and stability of liquid food and frozen food, improve the physical properties of food, and make food have a lubricating and palatable feeling. Thickeners can improve the viscosity of food or form a gel, thereby changing the physical properties of food, giving food a viscous and suitable taste, and has the effect of emulsifying, stabilizing or making it suspended, and there are 39 kinds of thickeners approved for use in China. Thickeners are hydrophilic polymer compounds, also known as hydrosols.

According to its **, it can be divided into two categories: natural and chemical synthesis (including semi-synthesis).

A thickener, as the name suggests, is a chemical additive used to increase the consistency of a solution. It can quickly thicken the solution, help maintain the stability of the solution, and improve the problems caused by poor flow, poor suspension force, and splashing due to over-dilute. Nowadays, there are many thickeners with different brand functions on the market, and generally speaking, the quality effect of large brands is much better and more guaranteed than that of small brands.

Then whether the appropriate thickener is used will also affect the effect, so it is recommended to ask about the application object and scope of the thickener before purchasing, and do not buy blindly in a hurry.

After choosing, it's time for the official use. What are the addition methods, dosages and precautions for the use of thickeners? Generally, in the state of low-speed stirring, slowly add the thickener into the solution, wait for the specified consistency, and stop adding after the solution is dissolved evenly.

The dosage needs to be tested many times according to your own formula, and there is no very standard dosage. After use, remember to keep it tightly sealed in a cool, dry place.

Thickeners refer to:

Thickener is a substance that can increase the viscosity of latex and liquid, and is also called 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 seaweed containing polysaccharide viscous substances, such as starch, gum arabic, pectin, agar, gelatin, algin, carrageenan, dextrin, etc., and general gelatin, soluble starch, polysaccharide derivatives can be used in cosmetics.

Synthetic products include carboxymethyl cellulose, propylene glycol alginate, methyl cellulose, sodium starch phosphate, sodium carboxymethyl cellulose, sodium alginate, casein, sodium polyacrylate, polyoxyethylene, polyvinylpyrrolidone, etc.

Thickening mechanism of thickener:

The system of using inorganic salts as thickener is generally an aqueous solution system of surfactant, in which the surfactant forms micelles in the aqueous solution, and the presence of electrolytes increases the association number of micelles, resulting in the conversion of spherical micelles into rod-shaped micelles, which increases the resistance to movement, thereby increasing the viscosity of the system.

However, when there is an excess of electrolyte, it will affect the structure of the micelles, reduce the resistance to movement, and thus reduce the viscosity of the system, which is called "salting-out". Therefore, the electrolyte addition is generally 1% to 2% by mass, and it works together with other types of thickeners to make the system more stable.

Thickeners mainly include inorganic thickeners, cellulose, fatty alcohols, fatty acids, ethers, polyacrylates and associative polyurethane thickeners.

According to the relative molecular weight classification of thickeners, there are low molecular weight thickeners and polymer thickeners: among them, low molecular weight thickeners and polymer thickeners can also be further classified according to the functional groups contained in their molecules, mainly inorganic thickeners, cellulose, fatty alcohols, fatty acids, ethers, polyacrylates and associated polyurethane thickeners.

Types of thickeners:

There are many substances that can be used as thickeners, and there are about 40 kinds of thickeners that are most commonly used, and there are 55 kinds of thickeners included in the current national standard "GB 2760-2014 National Food Safety Standard for the Use of Food Additives", and their classification has the following multiple ways.

According to the chemical structure and composition of thickeners, they can be divided into two categories: polysaccharides and peptides. Among them, polysaccharide thickeners include starch, cellulose, pectin, alginic acid, etc., which are widely distributed in nature. Peptide thickeners mainly include gelatin, sodium caseinate and cheese crisp, etc., which are limited, high, and less used.

The thickener ingredients include starch, pectin, agar, methylcellulose, carboxymethylcellulose, etc.

Thickeners, also known as gelling agents, are also known as pastes or food glues when used in food. It can improve the viscosity of the substance, keep the substance in a uniform and stable suspension state or emulsion state, or form a gel widely used in food, coatings, adhesives, cosmetics, detergents, printing and dyeing, rubber, medicine and other fields.

Most of the thickeners are hydrophilic polymer compounds, which 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, pectin, agar, gelatin, algal resin, fork gum, dextrin, astragalus gum, polysaccharide derivatives, etc.

Synthetic products include methylcellulose, carboxymethyl cellulose, polyanionic cellulose and other cellulose derivatives, starch derivatives, casein, sodium polyacrylate, polyethylene oxide, polyvinylpyrrolidone, polyvinyl alcohol, low molecular weight polyethylene wax, polyacrylamide, etc.

There are many types of thickeners, in addition to considering the fluidity, transparency, consistency, gelatinity and suspension particle capacity of the product, we should also pay attention to the selection of small dosage and good thickening effect, good compatibility with the main component without phase separation, storage market does not bow||mildew and segregation of water-soluble compounds.

The amount of thickener usedAbout 1 l of water makes the oak sun with 10 grams of thickener. The steps on how to use it are as follows:

Material preparation: container, flake alkali, water, 6502 thickener, sulfonic acid, salt, etc.

1. Prepare a container first, then put an appropriate amount of flake soda and water into it, and then stir until the flake soda is melted.

2. Then add 5 grams of 6502 thickener and continue to stir for about five minutes.

3. Then put the remaining water and sulfonic acid into it, and stir for another five minutes until the pH value reaches the specified requirements.

4. Finally, add an appropriate amount of salt, put it in the proportion required by the formula, and then stir to a certain consistency before use.

Precautions for the use of thickeners

1. Because it contains hydrophilic polymer compounds, in the process of use, it is necessary to select the thickener with corresponding performance according to the use requirements. At the same time, it has a gel effect, so it enjoys a harmonious effect.

2. For thickeners, its concentration and viscosity are closely related, when the concentration is low, the viscosity is naturally low. Therefore, it is necessary to control the concentration when blending.

3. If the thickener is put into the water, then its dissolution speed is very slow, and it takes a long time to completely dissolve it, and there will be unevenness if you are not careful. To avoid this, be sure to prepare a mixer and add it slowly.

Thickeners are water-based and oil-based. Before the use of oil thickeners, it must be soaked in cold water for several hours, so as to avoid a large number of bubbles and stiff lumps caused by complete expansion when heating coarse Bizen, and then heat it in water after complete expansion, and control the temperature of the glue below 70°C.

Allow to dissolve completely before use. The glue that has been used up at the end of the year should be stored in a cold storage or a ventilated and cool place to avoid the hydrolysis and deterioration of the glue and the influence of rock dust. The dosage is generally used in accordance with the national standards, because the production products are different, and the dosage is also different.

The general dosage is based on product requirements.

The thickener is essentially a rheology additive, which can adjust the rheology after adding the thickener, thicken the adhesive and sealant, and prevent the filler from precipitating, give good physical and mechanical stability, control the rheology of the construction process (no sagging, no dripping, no flying liquid during sizing), and can also play a role in reducing costs.

In particular, it is very important for the manufacturing, storage and use of adhesives and sealants, which can improve and adjust the viscosity and obtain stability, anti-settling, anti-seepage, anti-leakage, thixotropy and other properties.

The function of the thickener is to thicken, so that the viscosity of the solution is greatly increased. Thickeners are widely used in food, printing and dyeing and other fields.

Thickeners are generally hydrophilic polymer compounds. For example, sodium alginate, modified starch, sodium polyacrylate, etc. When dissolved in water, the viscosity of the aqueous solution can be greatly increased.

It is widely used in food, such as milk, ice cream, soup, etc., which can increase the thickness and taste of food. In printing and dyeing, it can prevent the diffusion of dyes and obtain clear patterns.

The role of thickener in food is mainly to improve the viscosity of food or form a gel and maintain the relative stability of the system of hydrophilic substances, so as to change the physical properties of food, give food viscosity and suitable taste, and have the effect of emulsifying, stabilizing or making a suspended substance.