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  • Thickening Agents Shivesh's Kitchen

    Most sauces and gravies are thickened with some kind of starch. Thickening agents increase the viscosity of a liquid mix without interfering with its other properties. Each thickening agent has properties best suited for specific recipes. Starches are the most common and most useful thickeners for sauce-making.

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    A phase change material (PCM) is a substance with a high heat of fusion which, melting and solidifying at a certain temperature, is capable of storing and releasing ...

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  • Xanthan gum Wikipedia

    Xanthan gum (/ ˈ z æ n θ ə n /) is a polysaccharide with a wide variety of uses, including as a common food additive. It is a powerful thickening agent, and also ...