Thickening agents
Thickening agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspending action. They also improve the nutritive value. Thickening agents are often food additives. Food thickeners are frequently based on polysaccharides (starches or vegetable gums) or proteins (egg yolks, demi-glaces, or collagen). Common examples are agar, arrowroot, coconut, tamarind, curd, poppy seeds, onion taste, coriander powder, gelatin, katakuri, pectin, rehan, roux, tapioca, guar gum, locust bean gum, and xanthan gum. Flour is often used for thickening gravies, gumbos and stews. It must be cooked in thoroughly to avoid the taint of uncooked flour. Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. Some of the thickening agents are discussed below: Roux Roux ( pronunced ROO) is a thi...