11/2/2023 0 Comments Definition of viscosity in cookingIf the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen. At (acidic) pH levels below 4.5, guar gum has sharply reduced aqueous solubility, thus also reducing its thickening capability. For example, for acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency in acidic mixtures. However, they are very convenient and effective, and hence are widely used.ĭifferent thickeners may be more or less suitable in a given application, due to differences in taste, clarity, and their responses to chemical and physical conditions. These thickeners have a flavor and are not markedly stable, thus are not suitable for general use. Many other food ingredients are used as thickeners, usually in the final stages of preparation of specific foods. Thickened liquids play a vital role in reducing risk of aspiration for dysphagia patients. Thickening agents can also be used when a medical condition such as dysphagia causes difficulty in swallowing. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain. Some thickening agents are gelling agents ( gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste thickeners are also used in paints, inks, explosives, and cosmetics. Potato starch slurry RouxĪ thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. For the separation process, see gravity separation.
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