Thickeners increase the viscosity or thickness of a formulation. They help create the desired texture and improve stability by preventing ingredients from separating. In many cases, they also enhance the sensory experience, like the "body" in a lotion or the cling of a sauce.

Most thickeners used in food, cosmetics, and pharmaceuticals are rigorously tested and approved by regulatory bodies (e.g., FDA, EFSA). They are generally recognized as safe when used within established limits.

Natural thickeners, like xanthan gum or agar, are derived from plants, seaweed, or microbial fermentation. Synthetic thickeners, such as carbomers, are chemically produced. Natural options often align with clean-label trends. Synthetic ones, well, can offer more precise control over texture, stability, and performance in challenging formulations.

Yes, thickeners can sometimes interact with other ingredients, potentially affecting solubility, release, or efficacy.