Information about Thickener
Thickening agents, or thickeners, are substances which, when added to a mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspending action. Thickening agents are often food additives.
Flour is often used for thickening gravies, gumbos, and stews. It must be cooked in thoroughly to avoid the taint of uncooked flour. Roux, a mixture of flour and fat, made into a paste before the liquid is added, is used for gravies, sauces and stews. Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. Yogurt is popular in Eastern Europe and Middle East for thickening soups. Soups can also be thickened by adding grated starchy vegetables before cooking, though these will add their own flavour. Tomato puree also adds thickness as well as flavour. Egg yolks have rich flavor and offer a velvety smooth texture but can prove to be difficult to use. Pectin is used as a gelling agent for jams and jellies. Other thickeners used by cooks are nuts or glaces made of meat or fish.
For acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency when mixed with acids. If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen.
When using a thickening agent, care must be taken not to overcook the food. Some starches lose their thickening quality when cooked for too long or at too high a temperature, and thickened food may burn more easily during cooking. As an alternative to adding more thickener, recipes may call for reduction of the food's water content by lengthy simmering. When cooking, it is generally better to add thickener cautiously; if over-thickened, more water may be added but loss of flavour and texture may result.
Gelatin (also gelatine , from French gélatine) is a translucent, colourless, brittle, nearly tasteless solid substance, extracted from the collagen inside animals' connective tissue.
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Food thickeners
Food thickeners are frequently based on polysaccharides (starches or vegetable gums) or proteins (egg yolks, demi-glaces, or collagen). Common examples are agar, alginin, arrowroot, carageenan, collagen, cornstarch, fecula, furcellaran, gelatin, guar gum, katakuri, locust bean gum, pectin, rehan, roux, tapioca, 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. Roux, a mixture of flour and fat, made into a paste before the liquid is added, is used for gravies, sauces and stews. Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. Yogurt is popular in Eastern Europe and Middle East for thickening soups. Soups can also be thickened by adding grated starchy vegetables before cooking, though these will add their own flavour. Tomato puree also adds thickness as well as flavour. Egg yolks have rich flavor and offer a velvety smooth texture but can prove to be difficult to use. Pectin is used as a gelling agent for jams and jellies. Other thickeners used by cooks are nuts or glaces made of meat or fish.
For acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency when mixed with acids. If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen.
When using a thickening agent, care must be taken not to overcook the food. Some starches lose their thickening quality when cooked for too long or at too high a temperature, and thickened food may burn more easily during cooking. As an alternative to adding more thickener, recipes may call for reduction of the food's water content by lengthy simmering. When cooking, it is generally better to add thickener cautiously; if over-thickened, more water may be added but loss of flavour and texture may result.
Weapon use
Many fuels used in incendiary weapons require thickening for increased performance. Aluminium salts of fatty acids are frequently used. Some formulations (e.g. Napalm-B) use polymeric thickeners, namely polystyrene. Thickened pyrophoric agent, a pyrophoric variant to napalm, is a triethylaluminium thickened with polyisobutylene.External links
Viscosity is a measure of the resistance of a fluid to deform under either shear stress or extensional stress. It is commonly perceived as "thickness", or resistance to flow.
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Taste (or more formally, gustation) is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food and poisons.
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Stability can refer to:
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- Aircraft flight Stability (aircraft)
- Atmospheric stability, a measure of the turbulence in the ambient atmosphere
- BIBO stability (Bounded Input, Bounded Output stability), in signal processing and control theory, part of electrical
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Suspension is a heterogenous fluid containing solid particles that are sufficiently large for sedimentation. Usually they must be larger than 1 micrometre [1]. Unlike colloids, suspensions will eventually settle. An example of a suspension would be sand in water.
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Food additives are substances added to food to preserve flavor or improve its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some
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Polysaccharides are relatively complex carbohydrates. They are polymers made up of many monosaccharides joined together by glycosidic bonds. They are therefore very large, often branched, macromolecules. They tend to be amorphous, insoluble in water, and have no sweet taste.
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Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios).
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Natural gums are polysaccharides of natural origin, capable of causing a large viscosity increase in solution, even at small concentrations. In the food industry they are used as thickening agents, gelling agents, emulsifiers and stabilisers.
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egg yolk is the part of an egg which serves as the food source for the developing embryo inside. Prior to fertilization the yolk together with the germinal disc is a single cell. Mammalian embryos live off their yolk until they implant on the wall of the uterus.
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Demi-glace (from French for "half-frozen") is a type of brown sauce. It is one of the five classic sauces of French cooking and is common to the culinary industry. It is traditionally made by combining equal parts of beef or veal stock and espagnole which is then simmered and
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Collagen is the main protein of connective tissue in animals and the most abundant protein in mammals, [1] making up about 25% of the total protein content.
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Uses
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Agar is a gelatinous substance chiefly used as a culture medium for microbiological work. It is an unbranched polysaccharide obtained from the cell walls of some species of red algae or seaweed.
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Alginic acid (algine, alginate) is a viscous gum that is abundant in the cell walls of brown algae.
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Structure
Chemically, it is a linear copolymer with homopolymeric blocks of (1-4)-linked ß-D-mannuronate (M) and its C-5 epimer α-L-guluronate (G)..... Click the link for more information.
M. arundinacea
Binomial name
Maranta arundinacea
L.
Arrowroot, or obedience plant, (Maranta arundinacea) is a large perennial herb of genus Maranta
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Binomial name
Maranta arundinacea
L.
Arrowroot, or obedience plant, (Maranta arundinacea) is a large perennial herb of genus Maranta
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Carrageenans or carrageenins (pronounced [ˌkærəˈgiːnəns]) are a family of linear sulphated polysaccharides extracted from red seaweeds.
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Collagen is the main protein of connective tissue in animals and the most abundant protein in mammals, [1] making up about 25% of the total protein content.
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Uses
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Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. It is also ground from the endosperm, or white heart, of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but
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A fecula is a flavourless starchy ingredient, and pulverised, extracted from vegetables like tubers, rhizomes, or seeds, and used for cooking as a food thickener.
The word comes from the Latin faecula, diminutive of faex (meaning dregs).
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The word comes from the Latin faecula, diminutive of faex (meaning dregs).
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For the art collective, see .
Gelatin (also gelatine , from French gélatine) is a translucent, colourless, brittle, nearly tasteless solid substance, extracted from the collagen inside animals' connective tissue.
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Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum [1].
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E. japonicum
Binomial name
Erythronium japonicum
Decne.
Katakuri (Erythronium japonicum; Japanese: 片栗) is a species of lily native to Japan, Korea and northeastern China.
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Binomial name
Erythronium japonicum
Decne.
Katakuri (Erythronium japonicum; Japanese: 片栗) is a species of lily native to Japan, Korea and northeastern China.
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Locust bean gum is a galactomannan vegetable gum extracted from the seeds of the Carob tree. It is used as a thickener and gelling agent in food technology. It is also called Carob Gum.
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External links
- LSBU carob gum webpage
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Pectin, a white to light brown powder, is a heteropolysaccharide derived from the cell wall of higher terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot[1].
It is mainly used in food as a gelling agent in jams and jellies.
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It is mainly used in food as a gelling agent in jams and jellies.
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Rehan is word in Arabic and Hebrew meaning "fragrant one". It is used in the Qur'an in the Sura Ar-Rahman (the "scented herb" in Ayah no. 12) and Sura Al-Waqiah (Ayah no 89).
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Roux (IPA: /ˈruː/) (pronounced like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: Sauce béchamel, Sauce velouté
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Tapioca is essentially a flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root[1] and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding.
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Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.
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An ingredient used in many foods, flour is a fine powder made by grinding cereals or other edible starchy plant seeds suitable for grinding. It is most commonly made from wheat—the word "flour" used without qualification implies wheatflour—but also maize (now called
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for the guitarist, see Dave Felton
Gravy is a type of sauce, an old traditional English recipe, usually made from the juices that naturally run from meat or vegetables during cooking.
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Gravy is a type of sauce, an old traditional English recipe, usually made from the juices that naturally run from meat or vegetables during cooking.
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Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion.
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