Cooking Techniques: Thickening and Concentrating Flavors

There are two types of thickening agents: starches and gums. Most thickening agents are of vegetable origin; the only exception is gelatin. All the starches are products of the land; some of the gums are of marine origin. Bakers use thickening agents primarily to:

• Make fillings easier to handle and bake.
• Firm up products to enable them to be served easily.
• Provide a glossy “skin” to improve finish and reduce drying.