THICK

ENING
AG
ENT
Definition
The thickening agent is a ingredient that is
used to stabilize, embrace or thrust the food
that is mixed with water, thus forming a
certain viscosity. Food thickening is better
known as emulsifier.
Variety of thickening
agent BEURRIE MARRIE
Mixture of flour and butter

LIAISON
Mixture of cream or milk with egg yolk
with a ratio of 1:3

WHITE WASH
Mixture of flour and water
Variety of thickening
agent
ROUX

White roux Blond roux
Mixture of flour with water cooked Mixture of flour with water cooked
for a short time for a longer time than white roux
usually for the bechamel sauce
Brown roux
Mixture of flour with water
cooked for a longer time until
browned
Variety of thickening
agent
Cornstarch

Mix with water or stock to be

used
Gelatin,egg,potatoes
To improve the consistency of a liquid
without change the character of the liquid
—PURPOSE OF THICKENING AGENT
Function

1. Thickening 2. Stabilize 3. Texture 4. Unify

Food without changing the Food that can be mix Change the Two component that
taste texture/consistency of the usally cant be mixed
food
CHARACTERISTIC

Thicken the longer its

Diluted if stirred too heated
much
Can be diluted if heated again
Seperating if left out to
long Thicken/freeze when
cold
 Sto
ring
Can be stored by freezed and heated when
want to be used

For the main ingredient usually stored on

room temperature
Used on

SAUCE SOUP DRESSING

To gain the right consistency For some thick soup To unify the ingredients of the dressing
THANKS
Does anyone have any questions? Thick
ening
Age
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