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Ever wondered what causes the food you eat is thick? or soft? an ingredient called a thickening agent contributes to this, which affects the flow behavior (viscosity), mechanical solid property (texture), and mouthfeel. A thickening agent can either be polysaccharides (starches, vegetable gums, and pectin), or proteins. We find it in food from ice cream, flour, sauces, soups, gravies, salad dressings, and toppings.
Continue readingThe Science of Sweet Things (Mostly Chocolate)
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