Hanapin
Thickening agent
01
ahente ng pampakapal, pampakapal
an ingredient or substance used to increase the viscosity or thickness of a liquid or sauce in food preparation, such as cornstarch, flour, or gelatin
What is a "thickening agent"?
A thickening agent is a substance that is added to food or beverages to increase their viscosity or thickness. These agents help to improve the texture and consistency of a wide range of food products, from sauces and soups to desserts and beverages. Thickening agents work by absorbing or trapping moisture, binding ingredients together, or forming a gel-like substance that gives food a thicker and more substantial texture. Common thickening agents include starches, gums, gelatin, pectin, and agar-agar. These agents are often used in cooking and food production to achieve desired textures and mouthfeels, as well as to prevent separation in sauces and dressings.
Example
The dessert mousse employed a gelatin-based thickening agent to create a light and airy texture.
The soup contained a thickening agent that gave it a rich and creamy consistency.
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