| Types
of Thickening Agents: Gelatins; Seaweed Extracts; Pectins; Gums Processors use oh, so many of these ADDITIVES to smooth puddings and ice creams, to enrich soups and salad dressings, to improve the "mouth feel" of soft drinks and yogurts. Most are natural CARBOHYDRATES: starches of one sort or another (arrowroot, cornstarch, potato starch, rice starch), gelatins, seaweed extracts, PECTINS, gums. Of all the ADDITIVES used, thickeners probably have the cleanest bill of health. |
