Fortykkende

Fortykkende is a Norwegian term used to describe the property or process of increasing the thickness, or viscosity, of a liquid. As an adjective and in compound forms, it is applied to substances, ingredients, or methods that cause thickening. In culinary and food-science contexts, fortykkende refers to thickening agents (fortykkende midler) that are added to liquids to achieve a desired texture.

Common fortykkende agents include starches such as potato or corn starch, flour-based roux, gums like guar gum and xanthan gum, pectin for fruit products, and gelling agents such as gelatin and agar. Carrageenan and cellulose derivatives are also used. The choice depends on the temperature behavior and the target texture: starches typically thicken when heated, pectin requires certain sugar and acidity conditions, gelatin and agar form gels upon cooling, and gums are effective at low concentrations and can work at various temperatures.

In practice, fortykkende agents are used in sauces, soups, gravies, puddings, jams, dairy beverages, and other prepared foods to provide body, stability, and mouthfeel. They are also employed in non-food industries—pharmaceuticals, cosmetics, and industrial products—as viscosity modifiers, with specific regulations and formulations varying by field. The term emphasizes the action of thickening rather than naming a particular substance, and it is commonly encountered in recipes, product labels, and technical descriptions related to texture and consistency.