Ingredient

Thickening Agents

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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers use thickening agents to improve the texture and mouthfeel of foods, preventing ingredients …

What it is

Thickening agents are substances added to foods to increase viscosity, making them thicker and more stable. They can be derived from natural sources like plants (starches, gums) or synthesized. Their production often involves processing these natural materials or chemical reactions to create specific properties.

Why it's used

Manufacturers use thickening agents to improve the texture and mouthfeel of foods, preventing ingredients from separating and creating a smoother consistency. They are commonly found in products like salad dressings, sauces, gravies, dairy products, and baked goods.

Health notes

Many thickening agents are considered safe by the FDA and are listed as Generally Recognized As Safe (GRAS) or approved food additives. International bodies like JECFA and EFSA have evaluated many of these substances. At typical consumption levels, they are not associated with adverse health effects. Some individuals may experience digestive discomfort if large amounts are consumed.

Allergen info

Information varies depending on the specific thickening agent. Some, like modified food starch, can be derived from wheat or corn, which are not among the FDA's major allergens. Gluten is only a concern if derived from wheat. Others are not derived from major allergens.

Products containing Thickening Agents

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.