Ads
related to: liquid food thickening guidelines
Search results
Results From The WOW.Com Content Network
Potato starch slurry Roux. 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.
Thickened fluids and thickened drinks are often used for people with dysphagia, a disorder of swallowing function. [1] The thicker consistency makes it less likely that individuals will aspirate while they are drinking. Individuals with difficulty swallowing may find that liquids cause coughing, spluttering, or even aspiration, and that ...
Pages in category "Edible thickening agents" The following 57 pages are in this category, out of 57 total. This list may not reflect recent changes. A.
Tragacanth – thickener, vegetable gum, stabilizer, emulsifier; Triacetin – humectant; Triammonium citrate – food acid; Triethyl citrate – thickener, vegetable gum; Trimethylxanthine – Triphosphates – mineral salt, emulsifier; Trisodium phosphate – mineral salt, antioxidant; Turmeric – color (yellow and orange)
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...
Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications. [2] Starches are modified to enhance their performance in different applications.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour alone because it forms a translucent , rather than opaque mixture.