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  2. Thickening agent - Wikipedia

    en.wikipedia.org/wiki/Thickening_agent

    Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. 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.

  3. Modified starch - Wikipedia

    en.wikipedia.org/wiki/Modified_starch

    A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, [5] e.g. industrial milk-based desserts like yogurt [6] or reduced-fat hard salami [7] having about 1/3 the usual fat content. For the latter type of uses, it is an alternative to the product Olestra.

  4. Roux - Wikipedia

    en.wikipedia.org/wiki/Roux

    A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...

  5. Here's How to Thicken Mashed Potatoes Quickly - AOL

    www.aol.com/heres-thicken-mashed-potatoes...

    Here, you'll learn how to thicken mashed potatoes, so they become fluffy every time. FYI: You're going to want to read this before you start cooking your Thanksgiving dinner menu.

  6. Category:Edible thickening agents - Wikipedia

    en.wikipedia.org/wiki/Category:Edible_thickening...

    Pages in category "Edible thickening agents" The following 57 pages are in this category, out of 57 total. This list may not reflect recent changes. A.

  7. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.

  8. Category:Thickening agents - Wikipedia

    en.wikipedia.org/wiki/Category:Thickening_agents

    Edible thickening agents (1 C, 57 P) Pages in category "Thickening agents" The following 5 pages are in this category, out of 5 total.

  9. 12 Healthiest Butter Substitute Brands, According to Dietitians

    www.aol.com/lifestyle/12-healthiest-butter...

    Nutrition (Per tbsp): Calories: 90 Fat: 10 g (Saturated Fat: 8 g) Sodium: 65 mg Carbs: 0 g (Fiber: 0 g, Sugar: 0 g) Protein: 0 g. According to Sabat, this plant-based butter from Miyoko's "is a ...

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