Thickener is a function name for additives that raise the viscosity of a food, turning a thin liquid into a syrup, cream or paste. Most thickeners are carbohydrates that bind water: starches and modified starches, dextrins, plant gums such as gum arabic (INS 414), guar gum (INS 412) and xanthan gum (INS 415), pectin (INS 440), carrageenan (INS 407) and cellulose derivatives such as carboxymethylcellulose (INS 466).
In confectionery they help sugar shells and glazes form properly and keep creams smooth. M&M Peanut Chocolate lists gum arabic (INS 414) and dextrin (INS 1400) as thickeners, both typical ingredients of a panned sugar shell, where they help each coloured layer bind and set into a thin, crisp coat.
Thickeners in the Codex INS list are approved for food use. Because the class name only describes a job, the label follows it with the specific substance or its INS number. Most are plant-derived, but a few, such as gelatin, come from animals.
