Food Thickeners: Characteristics

These thickeners are in powdered form. They need to be disolved in a small amount of cold water before adding to the foods to be thickened.

All-Purpose Flour

• Poor resistance to thinning when overcooked.
• Fair gel formation.
• Does not freeze well.

Arrowroot

• Good resistance to thinning when overcooked.
• Fair gel formation.
• Does not reheat well.

Cornstarch

• Good resistance to thinning when overcooked.
• Good gel formation.
• Does not freeze well.

Cream, Powdered, Heavy

• 45 calories per 1 tablespoon.
• On the Gas Powdered Cream and How to Use it.

Oat Bran

• Add this highly nutritional product to your soups and sauces as a thickening agent.
• Granulated so that it easily mixes with hot liquid if stirred as added. Add to hot mixture gradually while stirring.

Potato starch

• Fair resistance to thinning when overcooked.
• Poor gel formation

Rice flour

• Good resistance to thinning when overcooked.
• Poor gel formation.
• Freezes well.

Tapioca

• Fair-Poor resistance to thinning when overcooked.
• Poor gel formation.
• Freezes well.

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This page was updated on September 27, 2022.
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