Food Thickener can be classified into several categories based on their source and properties

Food thickeners are substances that are added to food and beverages to increase their viscosity or thickness. They are commonly used in cooking and food processing to improve the texture, consistency, and mouthfeel of a wide range of products. Thickeners can be classified into several categories based on their source and properties:

1. Starch-Based Thickeners:

  - Starch is one of the most common and versatile food thickeners. It is derived from sources like wheat, corn, potatoes, and tapioca.

  - Common starch-based thickeners include cornstarch, potato starch, tapioca starch, and arrowroot powder. They are used in a variety of dishes, including soups, gravies, sauces, and desserts.

2. Gelatin:

  - Gelatin is a protein-based thickener obtained from animal collagen, primarily from pig or cow skin and bones. It is often used in desserts like puddings, gels, and aspic dishes.

3. Agar-Agar:

  - Agar-agar is a plant-based thickener derived from seaweed, specifically red algae. It is used in Asian cuisine, particularly in desserts and jellies.

4. Pectin:

  - Pectin is a natural thickener found in various fruits. It is commonly used in making jams and jellies, as well as in some bakery products.

5. Carrageenan:

  - Carrageenan is another seaweed-based thickener. It is often used in dairy products, such as ice cream and yogurt, as well as in some processed meats.

6. Guar Gum:

  - Guar gum is a plant-based thickening agent obtained from guar beans. It is used in a variety of food products, including salad dressings, sauces, and gluten-free baking.

7. Xanthan Gum:

  - Xanthan gum is a microbial thickener produced by fermenting sugar with a specific bacterium. It is used in various foods, including salad dressings, sauces, and gluten-free products.

8. Cellulose-Based Thickeners:

  - Cellulose-based thickeners, such as methylcellulose and hydroxypropyl methylcellulose (HPMC), are used in a wide range of food products, including dairy, baked goods, and frozen desserts.

9. Modified Starches:

  - Modified starches are starches that have been chemically or physically modified to improve their stability and performance as thickeners. They are used in a variety of processed foods.

10. Gums and Gelling Agents:

   - Other gums and gelling agents, such as locust bean gum, gum arabic, and konjac, are used in food products to provide texture, stability, and viscosity.

Thickeners play a crucial role in achieving the desired texture and consistency in many dishes. They are particularly important in soups, sauces, gravies, custards, and desserts. The choice of thickener often depends on the specific application, dietary restrictions (e.g., gluten-free or vegan), and the desired sensory properties of the final product.

It's important to note that the proper use of thickeners requires attention to the correct ratios and cooking techniques, as overuse or improper handling can lead to undesirable textures or flavors in food.