Thickening agent
Thickening agent
Increases the viscosity of a liquid without altering its other properties.
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Readers' pathsAug 2026 – Oct 2026
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Roux
Mixture of thickening agent and fat for thickening.
21%
Arrowroot
Food starch.
6.1%
Gel
Highly viscous liquid exhibiting a kind of semi-solid behavior.
5.4%
Slurry
Mixture of solids suspended in liquid.
4.6%
Guar gum
Vegetable gum from the guar bean, Cyamopsis tetragonoloba.
4.4%
Agar
Thickening agent used in microbiology and food.
4.4%
Viscosity
Resistance of a fluid to shear deformation.
4.2%
Potato starch
Thickening agent used for culinary purposes.
4.1%
Alginic acid
Polysaccharide found in brown algae.
3.5%
Triethylaluminium
Chemical compound.
3.2%
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Napalm
Gelled incendiary mixture.
35%
Gumbo
Louisianan stew.
8.9%
Pectin
Structural carbohydrate in the cell walls of land plants and some algae.
6.5%
Xanthan gum
Polysaccharide gum used as a food additive and thickener.
6.5%
Gelatin
Mixture of peptides and proteins derived from animals.
6.2%
Okra
Species of edible plant.
5.1%
Agar
Thickening agent used in microbiology and food.
3.8%
Psyllium
Plant used as a dietary fiber.
3%
Gravy
Sauce made from the juices of meats.
2.7%
Fracking
Fracturing bedrock by pressurized liquid.
2.5%