What do food thickeners do, and how can they benefit your cooking?

If you have been in the world of food production or the related industry, then we are sure that you appreciate the food thickeners as one of the heroes of cooking and food preparation. They might not be the primary ingredient in a recipe, but their contribution to texture, consistency, and mouthfeel cannot be overlooked. A thickener is crucial in achieving a perfectly balanced soup, a flavourful sauce, and a smooth dessert.

These additives are not limited to the food industry; they are also found in the pharmaceutical, cosmetics, and other industries. But what are food thickeners, how are they obtained, and how are they used in cooking? Let us find out.

What Are Food Thickeners?

In food preparation, thickeners are crucial, particularly for stabilising, enriching, and smoothing excessively thin liquids. Foods become easier to stir, chew, and swallow as a result, and their flow becomes more desirable.  

In cooking, thickeners are frequently used to make soups, sauces, gravies, puddings, and jellies. They absorb liquid, set, and create colloidal solutions, increasing the flavour of a dish. Some thickeners also serve as emulsifiers, which help to blend water and oil and prevent ingredient separation from temperature changes.

What Is the Origin of Food Thickeners?

There are both plant-based and animal-based products available for use:

• From plants: Cellulose and seaweed extracts (such as agar-agar and carrageenan), along with pectin, are from fruits and starch from cereals or tubers.
• From animals: Collagen found in animal bones or skins is the main source of gelatin.

The greater majority of food thickeners are natural and pose no hazard for consumption. They are especially effective for individuals who suffer from dysphagia (difficulty in swallowing) as thickened fluids present less of a choking hazard. It’s important to note that any additive should be used in moderation. An excess of an additive in food can lead to digestive issues such as bloating and sometimes diarrhoea.  

5 Common Types of Food Thickeners and Their Uses

1. Starch

Starch is one of the commonly used food thickeners. Corn, potatoes, rice, and even tapioca are used to make it. Starch granules increase their size when heated in liquids and form a gel-like thick consistency. This type of food thickener is very effective in thickening sauces, soups, gravies, and pie fillings.  

2. Gelatin  

Gelatin is an animal-based food thickener. It is used in desserts such as panna cotta and jelly, even marshmallows. When hot liquid containing gelatin is cooled, it forms a firm, tender gel.  

3. Pectin  

Fruits are the source of pectin, which is used in the making of jams and jellies. It helps achieve the desired smooth and spreadable consistency and works as a natural stabiliser.  

4. Agar-Agar  

As a substitute for gelatin, agar-agar is a plant-based thickener that comes from seaweed. It provides a firmer set as compared to gelatin and is used in vegan and vegetarian cooking.  

5. Xanthan Gum and Guar Gum  

Xanthan and guar gums are one of the amazing examples of food technology advances. These are excellent thickeners for food products when used in very small amounts. Xanthan gum is ideal for people with swallowing issues as it is resistant to salivary enzymes.

How to Use Food Thickeners Effectively?

Each type of thickener has its own rules:  

• Stick to the Instructions: Following instructions is important, especially for gelatin and agar, since overusage is very easy and the resulting gels will be too strong. In the case of starch, it is easy to mess consistency of the gravy, so thickening is used so that the balance can be achieved.  
• Match the Thickener for the Meal:  Use starches for hot gravies and sauces, whereas you can use gelatins and agar for cold desserts.  
• For Taste and Look: Use thickeners that are neutral, colourless, and odourless as they maintain the original flavour and appearance.
• Look at Solubility: Certain thickeners can only be used in hot liquids, and some can be dissolved in minutes in cold liquids. 
• Change with Time: As thickeners may be used for medical purposes like dysphagia, the type and amount used may be modified with the changes in the patient’s condition; always follow professional guidance.

Benefits of Using Food Thickeners in Cooking

1. Refined Texture – Bring about creamy soups, silky sauces, and nicely firmed desserts. 
2. Increased Stability – Stop ingredients from separating, particularly in emulsions such as salad dressings. 
3. Enhanced Visuals – Make dishes look smooth and more appealing.
4. Safer Consumption – Helps people who have difficulties either chewing or swallowing food. 
5. Flexibility – Food thickeners can be used for a wide range of needs, from baking to making beverages. 

In Summary  

Food thickeners serve a great purpose in varied forms, whether it is at home or in commercial food production. Whether it’s to enhance the mouthfeel of a gravy or assist patients in dealing with food of swallowing difficulties, these products bridge a great gap when it comes to food needs. 

Having a grasp on the thickeners’ categories, their uses, as well as the proper approach in their application is vital in achieving desirable outcomes in culinary preparations.  

If you need reliable and safe food thickeners that cater to diverse culinary and dietary requirements, DextroDelight provides professionally crafted solutions backed by years of experience.

Reach us now to learn about our exquisite food thickeners and boost your culinary preparations.