Pasting agents are food additives used to increase viscosity, improve smoothness and mouthfeel, and enhance the stability of emulsions and suspensions. They also help increase the solid content of food products, contributing to improved texture and consistency. Based on origin, pasting agents can be broadly categorized into two groups: natural pasting agents and synthetic pasting agents. Natural pasting agents can be further divided into three subcategories: Plant-derived polysaccharides and mucilaginous extracts, such as gum arabic, pectin, guar gum, carrageenan, and locust bean gum. Protein-based ingredients from animal or plant sources, such as gelatin, casein, and sodium caseinate. Microbial fermentation-derived agents, such as xanthan gum. Synthetic pasting agents include compounds such as: Sodium carboxymethyl cellulose (CMC) Calcium carboxymethyl cellulose Methyl cellulose Sodium polyacrylate Propylene glycol alginate Sodium phosphate starch Product item
SodiumCarboxymethylCellulose
XANTHAN GUM
Sodium Polyacrylate
Guar gum
Carrageenan
Locust bean gum
Sodium Alginate
IGC
IWE
Pudding Gel
Aiyu Gel
Jelly Gel
New Nenkyo
