thickening agent
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Thickening agent — Thickening agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspension of … Wikipedia
thickening agent — tirštiklis statusas T sritis Standartizacija ir metrologija apibrėžtis Medžiaga, didinanti skysčio klampumą. atitikmenys: angl. thickener; thickening agent vok. Verdickungsmittel, n rus. загуститель, m pranc. épaississant, m … Penkiakalbis aiškinamasis metrologijos terminų žodynas
thickening agent — tirštiklis statusas T sritis chemija apibrėžtis Medžiaga, didinanti skysčio klampumą. atitikmenys: angl. thickener; thickening agent rus. загуститель … Chemijos terminų aiškinamasis žodynas
Thickening — In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch.Desserts are often thickened with sago, tapioca, gelatin or a gelatine… … Wikipedia
Gelling agent — Gelling agents are materials used to thicken and stabilize liquid solutions, emulsions, and suspensions. They dissolve in the liquid phase as a colloid mixture that forms an internal structure giving the resulting gel an appearance of a solid… … Wikipedia
E number — This article is about the food additive codes. For other uses, see E number (disambiguation). E numbers are number codes for food additives that have been assessed for use within the European Union (the E prefix stands for Europe ).[1] They are… … Wikipedia
Textile printing — is the process of applying colour to fabric in definite patterns or designs. In properly printed fabrics the colour is bonded with the fiber, so as to resist washing and friction. Textile printing is related to dyeing but, whereas in dyeing… … Wikipedia
Roux — (IPAEng|ˈruː) (pronounced somewhat like the English word rue ) is a mixture of wheat flour and fat, traditionally butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel , sauce velouté , and… … Wikipedia
Dilatant — A dilatant (also termed shear thickening) material is one in which viscosity increases with the rate of shear strain. Such a shear thickening fluid, also known by the acronym STF, is an example of a non Newtonian fluid. Comparison of the behavior … Wikipedia
grease — greaseless, adj. greaselessness, n. greaseproof, adj. n. /grees/; v. /grees, greez/, n., v., greased, greasing. n. 1. the melted or rendered fat of animals, esp. when in a soft state. 2. fatty or oily matter in general; lubricant. 3. Also called… … Universalium
