7. Other agents
7.1 Texturizing agents: thickeners, gelling agents, stabilizers
They are also polysaccharide macromolecules extracted from plants, seeds, algae and so on. Water-soluble, these polysaccharides can bind large quantities of water. They will act on the medium through their thickening and/or gelling functions, depending on the degree of association between the molecules.
For these compounds, we find :
carrageenans, which form more or less firm gels with proteins, depending on the pH of the medium, and enhance the juiciness of processed products: cooked cured poultry compounds, very lean minced preparations, standard cooked hams, meats for ready meals, etc. ;
Alginates are thickeners...
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In Techniques de l'Ingénieur Traité Agroalimentaire
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