How To Use Food Thickener

This is not a problem that can be solved only by adding thickener. The protein content in mung bean is relatively high, and it is easy to precipitate. Besides, the particle size difference between mung bean meat and juice is too big. Generally, after homogenizer and colloidal mill treatment, the current situation can be improved by adding thickener appropriately. Now, it is rare to use a single stabilizer in production There are two or three kinds of compound thickeners. Common thickeners are pectin, sodium carboxymethyl cellulose (CMC), xanthan gum, gelatin, sodium alginate and agar. You can try to mix them yourself to see the results. There is no fixed value, so you should adjust it according to the situation!