GELLING AGENTS – THICKENING AGENTS - SEQUESTERANTS

Gelling Agents: Substances which form a different structure in food with gel formation.

Thickening agents: Substances which increase the consistency of food.

Sequestrants: Substances which form chemical complexes with metallic ions.

Agar Agar
Arabic Gum / Acacia Gum
Guar Gum
Carboxy Methyl Cellulose (CMC)
Carregeenan
Locust Bean Gum
Sodium Alginate
Xanthan Gum

FIBERS - STARCHES – SOY PRODUCTS

Lifler
Bezelye Lifi 
Buğday Lifi 
Havuç Lifi 
Portakal Lifi 
Selüloz Lifi 

Starches

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Wheat Starch
Corn Starch
Potato Starch

Tapioca Starch
Modified Corn Starch
Modified Potato Starch

Modified Tapioca Starch

Fibers:

Pea Fiber
Wheat Fiber
Carrot Fiber
Orange Fiber
Cellulose Fiber

Soy Producuts

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Isolated Soy Protein
Concentrated Soy Protein
Textured Soy Protein
Soy Flour

Soy Protein: It is a vegetable protein. It is a product which has a high water and oil binding capacity used in processed meat products. It also ensures that the products remain stable throughout their shelf life while it is providing a homogeneous structure for the products by holding water and oil in emulsified meat products such as sausages and salami.