enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

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. Carboxymethyl cellulose - Wikipedia

   en.wikipedia.org/wiki/Carboxymethyl_cellulose

   Its adjustable viscosity can be used to standardize the textures of the products, especially when used along with other chemicals. CMC helps with the removal of grease and aids in the creation of small bubbles in the soap. This, along with its ability to suspend dirt in mixtures, can make soaps and other cleaning products more efficient. [20]

4. Metallic soap - Wikipedia

   en.wikipedia.org/wiki/Metallic_soap

   A metallic soap is a metallic salt of a fatty acid. Theoretically, soaps can be made of any metal, although not all enjoy practical uses. [ 1 ] Varying the metal can strongly affect the properties of the compound, particularly its solubility.

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

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

   Using too much liquid: start with a little liquid (whether it’s cream or milk) and gradually add more if needed. No matter what went wrong, there are ways to turn your watery mashed potatoes around.

6. How to thicken gravy, according to a James Beard Award ... - AOL

   www.aol.com/thicken-gravy-according-james-beard...

   "If your gravy is too runny, it’s usually because there’s not enough fat or flour to thicken it, or you’ve added too much liquid," James Beard Award-nominated chef Jerome Grant tells USA ...

7. Non-Newtonian fluid - Wikipedia

   en.wikipedia.org/wiki/Non-Newtonian_fluid

   The viscosity of a shear thickening – i.e. dilatant – fluid appears to increase when the shear rate increases. Corn starch suspended in water ("oobleck", see below) is a common example: when stirred slowly it looks milky, when stirred vigorously it feels like a very viscous liquid.