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Although the proportion of food thickeners added to food is not large, it can effectively improve the quality and performance of food. It can not only thicken food, but also have the functions of stabilizer, emulsifier, film-forming agent, gelling agent, suspending agent, foaming agent, etc., so it is widely used in the food industry.

Guar Gum Also known as guaran, guar gum is made from legumes called guar beans. It's a type of polysaccharide, or long chain of bonded carbohydrate molecules, and composed of two sugars called mannose and galactose. Guar gum is frequently used as a food additive in many processed foods. It's especially useful in food manufacturing because it's soluble and able to absorb water, forming a gel that can thicken and bind products. Guar gum is a food additive that is used to thicken and bind food products. It's high in soluble fiber and low in calories.

Agar is a polysaccharide extracted from seaweed and is currently one of the most widely used seaweed gums in the world. It has a wide range of applications in many aspects such as food industry, daily chemical industry, biological engineering, etc. The use of agar in food can significantly change the quality of food and improve the quality of food. The price is high. It is characterized by its physicochemical properties such as coagulability and stability. It can form complexes with some substances and can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.