Culinary function
Thicken
Raise the resistance of a liquid to flow without setting it. Distinct from gelling: a thickened sauce still pours.
How it is achieved
-
Thicken is governed by starch pasting.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
-
Thicken is governed by evaporation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.1 (Heat Pump Drying), Drying Techniques in Fruits, Vegetable, and Herbs Preservation authoritative
-
Thicken is governed by starch gelatinisation.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
- Applies
- In context Moist heat at or below boiling
-
Thicken is governed by starch granule swelling.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
What changes
-
Thicken increases viscosity.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds (Compr Rev Food Sci Food Saf 24(4):e70223) 3.3. Examples of Mouthfeel Attributes and Key Influencing Compounds authoritative
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review (Gels 11(1):55) 3. Beneficial Roles of Polysaccharide Hydrocolloids in Meat Products authoritative
- Applies
- Intensity high
- Effect direction raises
-
Thicken increases body.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review (Gels 11(1):55) 3. Beneficial Roles of Polysaccharide Hydrocolloids in Meat Products authoritative
- Applies
- Intensity moderate
- Effect direction raises
Not the same as
-
Thicken is distinct from gel.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review (Gels 11(1):55) 3. Beneficial Roles of Polysaccharide Hydrocolloids in Meat Products authoritative
- Last reviewed
- 2026-08-09