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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 ...
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 ...
The sudden application of force—by stabbing the surface with a finger, for example, or rapidly inverting the container holding it—causes the fluid to behave like a solid rather than a liquid. This is the "shear thickening" property of this non-Newtonian fluid. More gentle treatment, such as slowly inserting a spoon, will leave it in its ...
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)
Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels. [6]
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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.