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Thickening Agent

Thickening Agent. Any substance, but particularly a hydrocolloid (q.v.), that acts to increase the viscous (q.v.) character of a liquid, such as fluid batters (q.v.), jams (q.v.), icings (q.v.), etc. Substances used by bakers to serve this purpose include such hydrophilic (q.v.) materials as gelatin (q.v.), pregelatinized starch (q.v.), agar-agar (q.v.), alginates (q.v.), and others.