What is the Origin of Thickening and Gelling Agents
Often, thickening and gelling agents are of natural origin and are derived from plant parts, algae or microorganisms. Examples of these thickening and gelling agents obtained from natural substances include Agar-Agar (E 406), Locust Bean Gum (E 410) or Pectin (E 440).
Usage of Thickening and Gelling Agents
Thickening agents are not fat-soluble but bind water and can thereby reduce the energy density of foods, which is an additional property that makes them often used in light products. Generally, there are no restrictions on the use of thickening or gelling agents as food additives. Therefore, these substances can be found in a range of products such as jellies, sausages and meat products, diet products, confectionery, ice cream, puddings, and cheese products.
Risks
Thickening and gelling agents are considered safe. However, excessive consumption can prevent the absorption of important minerals in the body. Some thickening and gelling agents are also not metabolized by the body and can therefore be regarded as dietary fibers. It should be noted that there is no precise labeling requirement for thickening agents, and often only the term "thickening agent" without the specific E-number is used.