A thickener, (thickening agent) is a food additive used to add body and texture for dishes and sauces with a loose consistency. The thickening agent is the key ingredient that prevents a sauce from becoming too runny. Some thickeners, such as Cornstarch and Gelatin, have to be activated before it is used.
Other thickening agents will begin working as soon as it comes into contact with heat. Three different types of thickening agents I commonly use regularly are eggs, flour, and pectin.
- Cornstarch: Also known as corn flour, is a dense, powdery flour made from corn endosperm, which was grounded during production. The endosperm has to be heated first to remove its natural flavor. Before cooking, cornstarch is mixed with a small or an equal part of cold water, creating a slurry. When the slurry comes into contact with heat and begins to melt, it eliminates the natural flavors and begins to thicken the mixture.
- Gelatin: Gelatin comes in two forms: granulated and as sheets. Gelatin is a flavorless mixture derived from proteins found in animal bones and connective tissues. Both types have to be bloomed before it is used. Blooming is the process of soaking or melting the gelatin in a small amount, or equal part, of a cold liquid. This is done to measure the strength of the gelatin and determine the texture of a finished product.
Other thickening agents will begin working as soon as it comes into contact with heat. Three different types of thickening agents I commonly use regularly are eggs, flour, and pectin.
