Gum thickeners
Hydrocolloids evaluated for cold or process-dependent viscosity.
Viscosity and texture ingredients
Thickeners
Explore gums, starches and texture systems used to build viscosity, body, cling and spoonable or pourable textures.
12 linked ingredient pages3 sourcing groupsCommercial quantities
Category overview
Ingredient sourcing starts with the finished product.
Thickener performance is defined by the required flow behavior, not simply by maximum viscosity. Pour, cling, mouthfeel, hydration time, temperature and shear response should be considered together.
Nutrifena supplies starch and hydrocolloid thickeners for food and beverage applications. Use levels and processing instructions depend on the selected grade and complete formulation.
Featured ingredients
Start with commonly requested options.
Review each product page for available packaging, pricing and documented specifications.
01Food Ingredients
Xanthan Gum
A hydrocolloid used for viscosity and stability.
View ingredient02Thickeners, Stabilizers & HydrocolloidsGuar Gum
A versatile hydrocolloid used to build viscosity, manage water and support texture in food and beverage formulations.
View ingredient03Food IngredientsTapioca Starch
A versatile starch for texture and structure.
View ingredient04Starches & FloursCorn starch
Formulators use Corn starch to manage viscosity, binding, water retention and finished-product texture in bakery, sauces & dressings, snacks & coatings and dry mixes.
View ingredient05Starches & FloursModified starch
Formulators use Modified starch to manage viscosity, binding, water retention and finished-product texture in bakery, sauces & dressings, snacks & coatings and dry mixes.
View ingredient06Thickeners, Stabilizers & HydrocolloidsCarboxymethyl cellulose (CMC)
Formulators use Carboxymethyl cellulose (CMC) to build viscosity, suspension, gel structure or water management in sauces & dressings, beverages, bakery and dairy.
View ingredientIngredient groups
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Starch thickeners
Native and modified starches for cook-up, instant and process-tolerant systems.
Texture systems
Supplier-defined blends for selected food categories.
Applications
Developed for commercial product categories.
01Sauces02Dressings03Soups04Bakery fillings05Beverages06Desserts
Define the technical requirement.
Target flow and mouthfeel
Cold or heated process
Shear and pH exposure
Clarity, opacity and label needs
Built for B2B ingredient buying.
Sauce manufacturers
Prepared-food companies
Bakeries
Beverage developers
Buyer questions
Thickeners FAQ
What is the difference between a starch and gum thickener?
They hydrate and build texture through different mechanisms. Process conditions, desired flow and finished-product stability determine the better option.
Which thickeners work without cooking?
Some grades hydrate in cold systems, while others require heat. Confirm the exact product specification and process instructions.
Why can a thickener lose viscosity?
Shear, acid, temperature, salts, enzymes and incomplete hydration can affect performance. The full process should be tested.
Nutrifena ingredient sourcing
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Send the application, specification, volume and destination. Nutrifena will confirm available options, documentation and commercial terms.