For most thickeners, their basic chemical composition is monosaccharides and their derivatives. Common monosaccharides include glucose, glucuronic acid, mannuronic acid, rhamnose, piprogalactose, guluronic acid, galactin, galacturonic acid, etc. For example, hydroxypropyl distarch phosphate is a starch derivative; the main component of gelatin is protein; pectin is a type of dietary fiber.
Food thickeners are all macromolecular substances, and most of them are not digested and absorbed by the human body after entering the human body. If the gum, guar gum, carrageenan, etc., its role is similar to dietary fiber. A few thickeners, such as gelatin, can be digested by the human body, but the main component of gelatin is protein, which will be decomposed into amino acids after digestion, and then participate in human metabolism, is the absorption and utilization of nutrients.
