Thickened

Thickened describes a material whose viscosity has been increased, resulting in a slower flow and a more cohesive texture. The term is used across cooking, food science, pharmaceuticals, and medicine to indicate a change in consistency from liquid toward gel-like or paste-like states.

In cooking and food processing, thickening is achieved through heat-induced gelatinization, reduction, emulsification, or the addition of thickening agents. Common thickeners include starches such as corn starch and flour; gums such as xanthan, guar, and carrageenan; pectin; gelatin; agar; and reduced-particle purees. The choice and amount of thickener determine stability, mouthfeel, and clarity. Some sauces are reduced to evaporate water and concentrate viscosity, while others are thickened with starch slurries or by incorporating fat emulsions to alter rheology.

In healthcare, thickened liquids are prescribed for swallowing difficulties (dysphagia) to reduce the risk of aspiration. Commercial products and household thickeners are used to achieve prescribed consistencies, often classified by standards such as the International Dysphagia Diet Standardisation Initiative (IDDSI). Clinicians tailor thickness level to patient needs, balancing safety with palatability and hydration.

Viscosity, flow behavior, and stability are used to characterize thickness. Instruments such as viscometers or the Bostwick consistometer quantify thickness; safety, storage, and patient tolerance are important considerations in medical and food contexts.