| Customization: | Available |
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| CAS No.: | Custom |
| Formula: | Custom |
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A dispersant or a dispersing agent is a substance, typically a surfactant, that is added to a suspension of solid or liquid particles in a liquid (such as a colloid or emulsion) to improve the separation of the particles and to prevent their settling or clumping.[1]
Dispersants are widely used to stabilize various industrial and artisanal products, such as paints, ferrofluids, and salad dressings. The plasticizers or superplasticizers, used to improve the workability of pastes like concrete and clay, are typically dispersants. The concept also largely overlaps with that of detergent, used to bring oily contamination into water suspension, and of emulsifier, used to create homogeneous mixtures of immiscible liquids like water and oil. Natural suspensions like milk and latex contain substances that act as dispersants.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Some thickening agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain.
Thickening agents can also be used when a medical condition such as dysphagia causes difficulty in swallowing. Thickened liquids play a vital role in reducing risk of aspiration for dysphagia patients.[1]
Many other food ingredients are used as thickeners, usually in the final stages of preparation of specific foods. These thickeners have a flavor and are not markedly stable, thus are not suitable for general use. However, they are very convenient and effective, and hence are widely used.
Different thickeners may be more or less suitable in a given application, due to differences in taste, clarity, and their responses to chemical and physical conditions. For example, for acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency in acidic mixtures. At (acidic) pH levels below 4.5, guar gum has sharply reduced aqueous solubility, thus also reducing its thickening capability. If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen.
| FOB Port | Qingdao | ||||
|---|---|---|---|---|---|
| Weight per Unit | 100.0 Kilograms | ||||
| HTS Code | 0000.00.00 00 | ||||
| Export Carton Dimensions L/W/H | 1.0 x 1.0 x 1.0 Meters | ||||
| Dimensions per Unit | 1.0 x 1.0 x 1.0 Meters | ||||
|---|---|---|---|---|---|
| Units per Export Carton | 50000.0 | ||||
| Export Carton Weight | 1000.0 Kilograms | ||||
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