Methyl Cellulsoe
It Is An Effective Agent In Preventing The Formation Of Ice Crystals In Foods Which Need Frequent Refrigeration, Keeping Food Fresher. E461
Potassium Alginate
Used As A Thickener In The Food Industry And As A Gelling Agent And Emulsifier. E402
Sodium Alginate
It Is Used As A Stabilizer For Ice Cream, Yogurt, Cream, And Cheese. It Acts As A Thickener And Emulsifier For Salad, Pudding, Jam, Tomato Juice, And Canned Products. E401
Sodium Carboxyl Methyl Cellulose
It Is Used As A Stabilizer And Thickener In Foods Like Milk, Ice Cream, And Some Baked Goods
Starch
It Is Used As Food Products Or Additives For Thickening, Preservation And Quality Enhancer In Baked Foods, Confectioneries, Pastas, Soups And Sauces, And Mayonnaises. E1404
Xanthan Gum
It Is Used In Sauces, Dressings, Meat And Poultry Products, Bakery Products, Confectionery Products, Beverages, Dairy Products, Others
Gelatin
Used To Make Gelatinous Desserts, Gummy Candies, And Many Yogurts As Well As Some Marshmallows. E441
Gellan Gum
It Is Used In Bakery Products, Dairy Products, Fruit Juice, Milk Beverages, Sugar, Icing Sugar, Jam, Meat And All Kinds Of Desserts Processing. E418
Guar Gum
In Processed Meat Products It Is Mainly Used As A Thickener, Providing Syneresis Control, Preventing Fat Migration During Storage, And Controlling Viscosity And Rheology. Also As A Fat Replacer And In Edible Films To Improve Shelf Life. E 412
Hpmc
As An Emulsifier, Film Former, Protective Colloid, Stabilizer, Suspending Agent, Or Thickener. E464