Paksenemise

Paksenemise is the Estonian term for thickening. It describes the process by which a substance becomes more viscous, dense, or solid, and it can occur in natural systems, foods, and manufactured materials. The concept is used across disciplines to denote a shift in texture, flow, or consistency.

In medicine and physiology, thickening often refers to an increase in the viscosity of a liquid or the density of a tissue. Blood thickening (increased viscosity or hematocrit) can occur due to dehydration, extended exposure to high altitude, polycythemia, or certain medical conditions. Heavier blood or plasma can raise the risk of impaired circulation and thrombosis, and management typically focuses on treating the underlying cause and maintaining adequate hydration.

In cooking and food science, thickening describes the process of giving sauces, soups, and desserts a firmer texture. Common thickening agents include starches (such as cornstarch or flour), gums (xanthan gum, guar gum), gelatin, pectin, and lecithin. Techniques such as heating, reduction, or emulsification are often used to activate or distribute these agents, producing a desirable mouthfeel and stability.

In materials science and consumer products, thickening is used to modify flow properties in paints, cosmetics, lubricants, and polymers. Thickeners can increase viscosity, alter rheological behavior (for example, shear-thinning or thixotropy), and improve stability or application performance. The choice of thickener depends on the base material, desired texture, temperature range, and compatibility with additives.

See also: viscosity, rheology, thickening agents.