Hanapin
Thickening agent
01
ahente ng 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.
Halimbawa
The soup contained a thickening agent that gave it a rich and creamy consistency.
The dessert mousse employed a gelatin-based thickening agent to create a light and airy texture.
He decided to use manioc as a thickening agent in his soup.
The chef solidified the sauce by adding a thickening agent, ensuring it would cling to the pasta.
