Essential to cooking and baking, thickeners are responsible for the texture and viscosity of many sauces, puddings, fillings, and candies. We rely on these ingredients, also known as hydrocolloids (a substance that absorbs water, forming a gel), across the culinary sphere, but each has its own unique qualities, uses, and limitations.
Though most recipes will offer instructions on using the chosen thickener, in order to experiment in the kitchen, it is helpful to know the general characteristics of each. In this table, we give an overview of the most common gelling and thickening ingredients—from starch used in slurries to the common egg—so that you know the best choice for whatever you're cooking up.
Note: Retrogradation can occur after time, as the starch begins to expel the water it previously absorbed. In some instances, as in a cooled cornstarch slurry-thickened sauce, reheating can counteract this effect. However, some items that are served at room temperature or chilled, you may experience weeping, or an accumulation of water droplets on the surface of the item.
Follow this link more information about working with gelatin.
Follow this link for more information about making starch slurries.
