What thickening agent found in gummy confectionery etc., defined as a food and produced from animal by-products, has the E Number 441?
Thickening agent sago, tapioca and their starch derivatives. Microbial and Vegetable gums used as food thickeners include alginin, guar gum, locust bean gum, and xanthan gum. Proteins used as food thickeners include collagen, egg whites, and gelatin. Sugar polymers include agar, carboxymethyl cellulose, pectin and carrageenan. Other thickening agents act on the proteins already present in a food. One example is sodium pyrophosphate, which acts on casein in milk during the preparation of instant pudding. Different thickeners may be more or less suitable in a given application, due to differences in taste, clarity, and their responses to chemical and physical conditions. For
Thickening agent Thickening agent A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics. Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Some thickening agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a