I-thickener yokudla ingenye yezinto ezisizayo ezibaluleke kakhulu embonini yokudla, edlala kakhulu indima yokusimamisa uhlobo lokudla ekucutshungulweni kokudla, njengokugcina ukuzinza kwe-slurry emisiwe, ukuzinza kwezinga lokushelela, kanye nokuzinza kohlelo lwe-emulsion.

Ngaphezu kwalokho, kungathuthukisa ukuthinta kokudla kanye nokuzinza kombala, iphunga, ukunambitheka kanye nesimo samanzi sokudla okucutshunguliwe. Iqhaza eligqamile le-thickener ekucubunguleni ukudla libonakala kakhulu kulezi zici ezilandelayo.

Ama-thieners okudla angama-polymers we-hydrophilic. I-Soluble emanzini ine-viscosity enkulu, ukuze uhlelo lube nomuzwa omkhulu. Uma i-viscosity yesistimu ikhula, isigaba esihlakazekile ohlelweni akulula ukuhlanganisa nokufinya, ngakho singenza uhlelo oluhlakazekile luzinze. Ama-thickeners amaningi anomsebenzi we-surfactant, angakhangiswa ebusweni besigaba esihlakazekile, ukuze abe ne-hydrophilicity ethile futhi kulula ukuhlakazeka ngokulinganayo ohlelweni lwamanzi.

Amanye ama-thickeners, njenge-gelatin, i-AGAR nezinye izixazululo, angama-viscous fluids ngaphansi kwezimo ezifudumele. Lapho izinga lokushisa lincishisiwe, ama-molecule esixazululo axhunywe esakhiweni senethiwekhi, i-solvent kanye neminye imidiya ehlakazayo yonke ifakwe esakhiweni senethiwekhi, futhi lonke uhlelo lwakha i-semi-solid ngaphandle kokuhamba, okungukuthi, i-gel. Ukucubungula ukudla okuningi ukusebenzisa lesi sici se-thickener, njengeqhwa, i-custard nokunye.

Ama-thickeners amaningi angokwezinto ze-polymer, futhi ngaphansi kwezimo ezithile, imidiya yokuhlakazwa okuningi ingamuncwa ngesikhathi esifanayo ukuze ihlanganiswe futhi ihlukaniswe, ukuze kufezwe injongo yokuhlanzwa noma ukuhlanzwa. Uma inani elincane le-gelatin lengezwa kujusi, ijusi elicacisiwe lingatholakala.

Umphumela we-hydrophilic we-thickener ungathuthukisa ikhwalithi yenyama nemikhiqizo kafulawa. Ekudleni kwama-noodle, i-thickener ingathuthukisa ukumuncwa kwamanzi enhlama, futhi i-thickener ingasheshisa izinga lokungena kwamanzi kuma-molecule amaprotheni kanye nezinhlayiya zesitashi lapho inhlama ilungiswa, ehambisana nenqubo yokuxuba i-powder. Ngenxa yezakhiwo zejeli ze-thickener, i-viscoelasticity yemikhiqizo kafulawa iyathuthukiswa, izinga le-starch αization liyakhula, futhi akulula ukuguga nokomisa.

Ukusetshenziswa kwe-thickener kunganikeza ukudla i-viscosity ephakeme, ukuze isisombululo noma isistimu ene-supersaturated ingabonakali i-crystallization noma i-crystallization ukuze kuzuze umphumela omuhle. Isibonelo, lawula isimo sokubuyiselwa kwesihlabathi semikhiqizo yesiraphu futhi uvimbele amakristalu eqhwa ekudleni kuka-ayisikhilimu.

I-thickener yokudla ingenza ifilimu yokuzivikela ebushelelezi kakhulu ebusweni bokudla, ivikele ukudla ku-oxygen kanye nama-microorganisms. Kungavimbela ukwehla kwekhwalithi okubangelwa ukumuncwa komswakama ongaphezulu kokudla okuqandisiwe kanye nokudla okuyimpushana okuqinile.

I-thickener ingafakwa amagwebu ukuze yakhe isakhiwo senethiwekhi. Amaqebelengwane, ababhaki, u-ayisikhilimu nokunye ukusetshenziswa kwe-algin, ushingamu wezinkumbi, i-alginate ye-sodium, i-gelatin njengama-foaming agents, ama-thickening agents angathuthukisa inani legwebu kanye nokuzinza kwegwebu, njengegwebu likabhiya kanye nodonga lwebhodlela "izinwele" yisizathu sokusetshenziswa kwama-ejenti okuqina.

Inhloso yokusebenzisa ushingamu wezinkumbi ne-algin gum ku-sausage ukwenza umkhiqizo ube yinhlanganisela, ukwakheka kwezicubu kuzinzile futhi kugcotshiswe ngemuva kwe-homogenization, futhi amandla okugcina amanzi eglue asetshenziselwa ukuvimbela isoseji ekulahlekelweni isisindo endaweni yokugcina. I-Gum Arabic ingasetshenziswa njengesibophezelo sethebhulethi kanye nemikhiqizo ye-granular, ku-granulation yokudla okuyimpushana, i-granulation yezinongo zokudla nezinye izinhlelo zokusebenza.