Verdikkers

Verdikkers are substances added to liquids to increase viscosity, providing body and texture. They are also known as thickening agents or hydrocolloids and may also function as stabilizers or gelling agents. Verdikkers are used in foods, beverages, cosmetics, and pharmaceuticals to control texture, mouthfeel, and suspension of ingredients.

They work by interacting with water to form networks that trap liquid, thereby raising viscosity. Some verdikkers form gels under specific conditions such as temperature, pH, or salt content, while others primarily increase thickness without gelation. Many verdikkers also exhibit synergistic effects when combined with other hydrocolloids.

Common types include natural sources such as starches (corn, potato), pectin, gelatin, carrageenan, agar, xanthan gum, guar gum, and locust bean gum (carob). Other examples are konjac glucomannan, alginates from seaweed, and cellulose derivatives like carboxymethylcellulose (CMC). Verdikkers can be used individually or in blends to achieve desired texture. In the European Union, many are labeled with E numbers (for example E440 for pectin, E406 for agar, E407 carrageenan) and described on labels as thickening agents, stabilizers, or gelling agents.

Applications and considerations: verdikkers are widely used in soups, sauces, dairy products, desserts, beverages, and plant‑based or meat alternatives to improve viscosity and stability. They are also used in cosmetics and pharmaceutical suspensions. Usage levels are regulated by food safety authorities to ensure safety and consistent texture. Some compounds, such as carrageenan, have debated safety considerations, but are approved at permitted levels in many jurisdictions.