thickener
THIK-un-er
/ˈθɪkənər/
A substance which can increase the viscosity of a liquid without substantially changing its other properties.
Focuses on the 'flow' or 'body' of a liquid.
The story behind the word. One of the few words in this list with Germanic roots rather than Latin. It comes from the Old English 'thicce', meaning dense or viscous. It has been used in kitchens for centuries, long before the 'science' of food was formalized.
Word relationships
- viscosifier: 'Viscosifier' is a highly technical engineering term; 'thickener' is the standard culinary and food science term.
- thinner: A substance added to reduce viscosity.
Commonly confused with
- stabilizer: A thickener makes things more viscous; a stabilizer keeps the mixture from separating. Many ingredients do both.
Word family
- thick (adj): With a large distance between opposite sides.
- thicken (verb): To make or become thick.
Collocations
- natural thickener
- starch thickener
- sauce thickener
Example sentences
- "Cornstarch is a popular thickener used to give gravies and sauces a smooth, heavy consistency." Home cooking.
- "Xanthan gum is a highly efficient thickener that works even in cold liquids, unlike many starches." Industrial food science.
Memory hook
A THICK-ener makes the soup more THICK. The body builder for sauces.
When not to use
Do not use for substances that turn a liquid into a solid (that would be a coagulant).
Fun facts
- The 'mouthfeel' of premium ice cream is often created by using thickeners to mimic the texture of high-fat cream.
- Algae is the source of many modern thickeners, such as carrageenan and agar-agar.
Related words
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