Thickeners & stabilizers for texture, suspension & stability
Atlas Food Additives, Inc. supplies a complete portfolio of food thickeners and stabilizers – xanthan gum, pectin, sodium alginate, carrageenan, gelatin, agar agar, konjac gum and CMC – to help you build the right viscosity, mouthfeel and stability in sauces, dairy, beverages, confectionery, meat and plant-based products.
Working closely with leading hydrocolloid producers in China, we combine reliable quality, consistent performance and full documentation support for your regional and export markets.
You can also browse our Product Index (A–Z) or visit Atlas Academy for application and regulatory articles on hydrocolloids and stabilizer systems.
Hydrocolloids for body, mouthfeel, suspension and syneresis control
Food thickeners and stabilizers are essential for modern food and beverage formulations. They build viscosity and body, prevent phase separation, stabilise emulsions and improve freeze–thaw performance, while helping you meet cost, label and processing targets.
What are food thickeners & stabilizers?
Most food thickeners and stabilizers belong to the hydrocolloid family – water-loving polymers such as gums, pectins and modified celluloses. When hydrated correctly, they form a three-dimensional network that traps water, increases viscosity and provides structure, creaminess and suspension.
Atlas Food Additives focuses on proven, globally accepted hydrocolloids including xanthan gum, pectins, alginates, carrageenan, gelatin, agar and konjac gum. Each ingredient has its own rheological profile, gel strength, pH stability and synergy with proteins, sugars and salts.
Why work with Atlas for hydrocolloids?
Selecting the right thickener goes far beyond listing E-numbers. Our partners and technical team support you in:
- Defining the target viscosity and flow behaviour (pourable, spoonable, spreadable).
- Matching process conditions – UHT, HTST, retort, freeze–thaw, high-shear mixing.
- Ensuring protein and mineral compatibility in dairy and plant-based systems.
- Managing syneresis, water-holding and gel structure in meat and deli applications.
- Optimising cost-in-use through carefully selected grades and blends.
Our hydrocolloids are supported by technical data sheets, certificates of analysis, allergen and GMO statements, and, where applicable, Halal and Kosher certifications.
Browse our hydrocolloid product range
Click any thickener or stabilizer below to see detailed specifications, application
guidance, packaging options and regulatory information. All product pages are located in
the thickeners-stabilizers folder (for example:
thickeners-stabilizers/xanthan-gum-food-grade.html).
Xanthan gum & specialty gums
Xanthan Gum (Food Grade)
High-performance thickener providing strong viscosity at low dosage with excellent shear-thinning behaviour. Ideal for salad dressings, sauces, beverages, bakery fillings and dairy products where pourable yet stable texture is required.
Xanthan Gum 80 Mesh
Coarser particle-size xanthan gum designed for easy dispersion in dry blends and bakery mixes. Suitable for powder soups, instant sauces, dry seasoning mixes and bakery applications.
Xanthan Gum 200 Mesh
Fine particle-size grade for fast hydration and uniform dispersion in liquid systems. Often used in ready-to-drink beverages, sauces and dressings that require smooth mouthfeel without undissolved particles.
Konjac Gum
Glucomannan-based gum with very high water-binding capacity. Used alone or in combination with carrageenan or xanthan to create elastic, heat-stable gels in meat products, plant-based analogues and high-fibre foods.
Pectins & alginate
Citrus Pectin
Pectin derived from citrus peel, available in various DE and esterification types for jams, jellies, fruit preparations and beverages. Provides gel formation, suspension of fruit pieces and improved mouthfeel.
Apple Pectin
Pectin from apple pomace, offering excellent gel strength and stabilisation for confectionery gels, fruit snacks and dairy fruit preparations. Also contributes soluble dietary fibre content where permitted by local regulations.
Sodium Alginate
Salt of alginic acid sourced from brown seaweed. Forms cold-set gels in the presence of calcium ions and is widely used for restructured foods, fruit preparations, coated products and spherification in modern cuisine.
Carrageenan & gel systems
Kappa Carrageenan (Refined)
Refined kappa carrageenan grade for clear, elastic gels in dairy and meat systems. Often used with potassium ions or in combination with locust bean gum to tailor gel strength and syneresis control.
Kappa Carrageenan (Semi-refined)
Cost-efficient semi-refined kappa carrageenan suitable for meat emulsions, hams, restructured products and certain dairy applications where clarity is less critical than texture and sliceability.
Agar Agar
Strong gelling hydrocolloid from red seaweed with high gel strength and clean flavour. Used in confectionery gels, bakery fillings, canned meats and as a stabilizer in dairy and plant-based desserts.
Gelatin & protein-based stabilizers
Gelatin (Beef)
Bovine-derived gelatin with defined bloom strengths for marshmallows, gummies, desserts and meat products. Provides elastic texture, aeration stability and controlled melt-in-mouth behaviour.
Gelatin (Pork)
Porcine gelatin commonly used for gummies, desserts, capsules and dairy products. Offers flexible texture options by adjusting bloom value and usage level.
Gelatin (Fish)
Fish-based gelatin for markets and applications where beef and pork sources are not acceptable. Used in confectionery, nutraceuticals and specialty foods with specific dietary or religious requirements.
Cellulose-based stabilizers
Designing the right thickener system for your product
Different applications require very different rheology and stability. Atlas Food Additives helps you match each thickener or blend to your processing conditions, label targets and sensory expectations.
Sauces, dressings & culinary products
For pourable dressings and sauces, xanthan gum provides excellent shear-thinning behaviour – thick in the bottle, thin when poured. Combining xanthan with starch, CMC or small amounts of pectin can improve cling, sheen and freeze–thaw stability.
In low-pH sauces or spicy condiments exported to hot climates, we focus on acid stability and viscosity retention after thermal processing and transport.
Dairy & plant-based beverages
Chocolate milk, flavoured milk and plant-based beverages need suspension of cocoa or plant particles, mouthfeel and protein stability. Xanthan gum, carrageenan and CMC are often used together, while pectin supports stability in acidified dairy and drinking yogurts.
For protein-enriched and plant-based drinks, we pay close attention to interactions between hydrocolloids, proteins, minerals and processing steps such as UHT.
Meat, deli & plant-based analogues
Kappa carrageenan, konjac gum and certain gelatins are widely used in emulsified sausages, hams, deli meats and plant-based cold cuts. They improve sliceability, water retention and fat dispersion, and help maintain structure during cooling and re-heating.
Confectionery, desserts & bakery
Agar, pectin and gelatin are key tools for gummies, jellies, marshmallows, bakery fillings and layered desserts. Each offers a different gel texture and melting behaviour. In frozen desserts and ice creams, CMC, carrageenan and guar/xanthan systems help control ice crystal growth, meltdown and mouthfeel.
For more in-depth application notes, visit Atlas Academy and search for articles on stabilizer systems, dairy stabilisers and hydrocolloid selection by application.
Need help choosing a thickener or stabilizer?
Share your process, target viscosity, storage conditions and labelling requirements. Our team will recommend suitable hydrocolloids and blends, along with documentation for your export markets.
Talk to a hydrocolloid specialistAdditional Thickeners & Stabilizers
Design precise textures, viscosities and stabilisation systems with more hydrocolloids and texturisers.
Guar Gum (Food Grade)
High-viscosity hydrocolloid for sauces, dressings, bakery fillings and dairy products, effective in both cold and hot processes.
Locust Bean Gum
Seed gum often paired with carrageenan or guar to build creamy, elastic textures in dairy desserts, cream cheese and plant-based milks.
Gellan Gum
Modern hydrocolloid for fluid gels, beverages with suspended particles, and heat-stable gels in dairy and confectionery applications.
Modified Starch (E1422 – Acetylated Distarch Adipate)
Starch derivative offering freeze–thaw stability and shear resistance in sauces, soups and ready meals.
Microcrystalline Cellulose (MCC)
Insoluble fibre and texturiser for reduced-fat spreads, processed cheese, bakery and supplements, contributing body and stability.