it prevent from not having lumps in whatever you making
thick it.
When I make gravy I usually use cornflour as a thickening agent
I am not an expert at this, however stabylen appears to be a thickening agent of a type and used in thickening process of cosmetic compositions. Viper1
The lava was primarily made of methylcellulose, the thickening agent used in fast-food milkshakes.
Fucoxantin
thick it.
When I make gravy I usually use cornflour as a thickening agent
excrament
polysaccharides
Sure, why not chief?
I am not an expert at this, however stabylen appears to be a thickening agent of a type and used in thickening process of cosmetic compositions. Viper1
it provides structure to baked goods and can be used as thickening agent.
No...Pectin is a thickening agent made from fruit sugars.Gelatin is a thickening/hardening agent created by boiling animal (bovine) bones.
Yes, bread flour in many cases has a slightly higher gluten content, but that does not effect the taste or its usability as a thickening agent.
One of the most basic dishes which involves "thickening with eggs" is custard. This basis can then be used in may other dishes, such as creme caramel, creme brulee, quiche etc...
Yes, It is used as a thickening agent is soups and stews.
A thickening agent that can be used at home to thicken detergent is vegetable glycerin and Borax. Mixing Borax into the vegetable glycerin, and then into your detergent will greatly thicken it up.