How to use thickeners in cooking

Food thickeners are used to have more thickness or consistency in liquid food.Many types of thickeners are used in prepared food or the processed food we buy but did you know that we use so many food thickeners in cooking everyday right at our homes too.
Thickeners are added to food to increase its viscosity liquids and are composed of carbohydrates.This process makes the starch granule trap water molecules, thickening the food. Thickeners are added to a wide variety of products including sauces and gravies.But not all of them are safe.Harmful ingredients are usually chemical food additives that should be avoided. But it is often due to lack of awareness and knowledge about these harm food ingredients and harmful additives, that majority of the population ends up having them.
Harmful ingredients are usually chemical food additives that should be avoided. But it is often due to lack of awareness and knowledge about these harm food ingredients and harmful additives, that majority of the population ends up having them. Let's have a look at a few of the most harmful of these dangerous food additives and what can be the probable food allergy intolerances associated with them.
Here are some common thickeners that are used for preparing foods like soup, stew, pudding and many other homemade food. Food thickeners used in cooking have to be in right quantity and right manner to get the required consistency in food. For instance, if a custard is cooked over direct heat and stirred constantly, you'll get a sauce that pours easily. When you want these thickeners to be diluted before adding them to other ingredients, mix them with a small amount of cool liquid.

Other thickeners: Agar agar            Carrageenan            Cassia Gum