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Food Science & Technology vocabulary · Ingredients and Additives

Thickener

Meaning in food science & technology, with examples

/ˈθɪkənər/nounCommon term

In food science & technology, thickener means: A substance that increases the viscosity of a liquid food, making sauces, soups, desserts and drinks thicker without greatly changing their other properties.

In Turkish: kıvam arttırıcı, koyulaştırıcı

How it is used

Common thickeners are native and modified starches, xanthan gum (E415), guar gum (E412), carrageenan (E407) and pectin (E440). Many also act as stabilizers or gelling agents. On labels they appear as 'thickener (xanthan gum)'. They must be dispersed well to avoid lumps.

Example sentences

  1. Modified starch is the main thickener in our instant soup.

  2. Add the thickener slowly while mixing, or it will form lumps.

Common collocations

  • modified starch
  • xanthan gum
  • gelling agent
  • add a thickener
  • thickening agent
  • stabilizerA substance that keeps the physical state of a food stable, for example stopping ingredients from separating, settling or forming crystals during storage.
  • viscosityA measure of how thick a liquid is and how strongly it resists flowing; honey has a high viscosity, while water has a low viscosity.
  • emulsifierA substance that helps oil and water mix and stay mixed, as in mayonnaise, margarine, ice cream or chocolate.
  • food additiveA substance that is not normally eaten as a food by itself but is added in small amounts for a technical purpose, such as preserving, coloring, thickening or sweetening.
  • textureThe way a food feels in the hand and mouth, such as hard, soft, crisp, chewy, smooth or creamy, which comes from its physical structure.

More terms: Ingredients and Additives

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