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A food product used to provide a thicker texture to a liquid or food dish. Some thickeners are used for medical purposes to enable the swallowing of food to occur more easily, without choking.

food thickener, thickening agent, liason, beurre manie,

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

The mixing of a thickening agent, such as arrowroot or corn flour, with some type of liquid.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A custard type sauce made from a basic mixture of cream or milk, eggs, sugar and vanilla flavoring. Some recipes may call for other ingredients, such as butter or a thickening agent such as flour or cornstarch.

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.

A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A group of related carbohydrates produced naturally by boiling red seaweed. Three types of carrageenan are extracted from seaweed, which are Kappa, Iota and Lambda, each with distinct properties to assist with the processing and development of food products.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.