thickener

简明释义

英[ˈθɪkənə(r)]美[ˈθɪkənər]

n. [助剂] 增稠剂；浓缩机

复 数 t h i c k e n e r s

英英释义

单词用法

同义词

反义词

例句

1.In the food industry mainly for thickener, emulsifier and stabilizer.

在食品工业中主要作增稠剂、乳化剂和稳定剂。

2.The thickening effect of the title thickener (M-CMHPC) in polyvinyl acetate emulsion (PVA) has been studied.

研究了题述增稠剂(M - CMHPC)在聚醋酸乙烯乳液(PVA)中的增稠效应。

3.Lurabbit: a Chinese company had identified the additive as glycerin, a safe sweetener and thickener.

一家中国公司已经鉴定这种添加物为甘油，它是一种安全的增甜剂和增稠剂。

4.Chinese company had identified the additive as glycerin, a sweetener and thickener.

一家中国公司标明其添加剂为一种用于增甜和增稠的甘油。

5.Results Co-SCN was a gray thickener fluidity liquid. It was very easy to disperse and could be mixed with water in any proportion.

结果复方增效氯硝柳胺悬浮剂是一种灰白色流动性黏稠液体，进入水体极易分散，可与水以任意比例混合。

6.How much thickener is used?

用了多少增稠剂？

7.Cornstarch is a common thickener used in sauces and gravies.

玉米淀粉是调味汁和肉汁中常用的增稠剂。

8.Many commercial dressings contain a synthetic thickener for consistency.

许多商业调料含有合成的增稠剂以保持一致性。

9.She prefers using gelatin as a thickener in her desserts.

她更喜欢在甜点中使用明胶作为增稠剂。

10.For a gluten-free option, you can use arrowroot as a thickener.

对于无麸质的选择，你可以使用箭根粉作为增稠剂。

11.The chef added a natural thickener to the soup to improve its texture.

厨师在汤中添加了一种天然增稠剂以改善其质地。

作文

In the world of cooking and food preparation, ingredients play a crucial role in determining the texture and consistency of dishes. One such ingredient that is often overlooked yet essential in many recipes is a thickener. A thickener is a substance that is added to liquids to increase their viscosity, making them thicker and more substantial. Common examples of thickeners include cornstarch, flour, and gelatin. These ingredients are used in various culinary applications, from soups and sauces to desserts and gravies.The importance of using a thickener cannot be understated. For instance, when preparing a sauce, achieving the right thickness can make all the difference in the final dish. A sauce that is too thin may lack flavor and richness, while one that is too thick can become unappetizing. By carefully selecting and incorporating the right thickener, cooks can create a balanced and enjoyable experience for diners.Different types of thickeners serve various purposes in the kitchen. For example, cornstarch is often used in Asian cuisine to give stir-fried dishes a glossy finish. When mixed with water and heated, it forms a smooth paste that clings to the ingredients, enhancing both texture and appearance. On the other hand, flour is a more traditional thickener used in Western cooking, particularly in gravies and creamy sauces. It requires a bit more technique, as it must be cooked properly to avoid a raw taste.Gelatin, another popular thickener, is derived from animal collagen and is commonly used in desserts like jellies and mousses. It provides a unique texture that is both firm and delicate, allowing for creative presentations in sweet dishes. Additionally, there are plant-based thickeners such as agar-agar and pectin, which are suitable for vegetarian and vegan diets.While thickeners enhance the texture of food, they also play a significant role in the overall nutritional profile of a dish. Many thickeners add minimal calories but contribute to a feeling of fullness, which can be beneficial for those looking to manage their weight. However, it is essential to use them judiciously, as excessive use can lead to overly dense or heavy dishes that may not appeal to everyone.In conclusion, understanding the role of a thickener in cooking is vital for anyone who enjoys preparing food. Whether you are a professional chef or a home cook, mastering the art of using thickeners can elevate your culinary creations. By experimenting with different types of thickeners and learning how they interact with various ingredients, you can develop a deeper appreciation for the science of cooking and create dishes that are not only delicious but also visually appealing. So next time you find yourself in the kitchen, remember the power of a good thickener and how it can transform your meals.

在烹饪和食品准备的世界中，成分在决定菜肴的质地和稠度方面起着至关重要的作用。其中一种常常被忽视但在许多食谱中至关重要的成分是增稠剂。增稠剂是一种添加到液体中的物质，用于增加其粘度，使其更加浓稠和实在。常见的增稠剂包括玉米淀粉、面粉和明胶。这些成分在各种烹饪应用中使用，从汤和酱汁到甜点和肉汁。使用增稠剂的重要性不容小觑。例如，在准备酱汁时，达到适当的稠度可以使最终菜肴大相径庭。一种过于稀薄的酱汁可能缺乏风味和丰富感，而一种过于浓稠的酱汁则可能变得令人厌恶。通过仔细选择和加入合适的增稠剂，厨师可以为食客创造出平衡且愉悦的体验。不同类型的增稠剂在厨房中发挥着不同的作用。例如，玉米淀粉通常用于亚洲菜肴中，为炒菜增添光泽。当与水混合并加热时，它形成一种光滑的糊状物，附着在食材上，增强了质地和外观。另一方面，面粉是在西方烹饪中更传统的增稠剂，特别是在肉汁和奶油酱中。它需要更多的技巧，因为必须正确烹饪以避免生味。明胶是另一种流行的增稠剂，它源自动物胶原蛋白，常用于果冻和慕斯等甜点中。它提供了一种独特的质地，既坚固又细腻，让甜点的呈现更加富有创意。此外，还有植物基的增稠剂，如琼脂和果胶，适合素食和纯素饮食。虽然增稠剂增强了食物的质地，但它们在菜肴的整体营养成分中也起着重要作用。许多增稠剂增加的热量很少，但有助于产生饱腹感，这对那些希望控制体重的人来说是有益的。然而，使用时必须谨慎，因为过量使用可能导致过于稠密或沉重的菜肴，可能不适合每个人的口味。总之，理解增稠剂在烹饪中的作用对于任何喜欢准备食物的人来说都是至关重要的。无论你是专业厨师还是家庭厨师，掌握使用增稠剂的艺术都能提升你的烹饪作品。通过尝试不同类型的增稠剂并学习它们与各种成分的相互作用，你可以更深入地欣赏烹饪的科学，创造出不仅美味而且视觉上令人愉悦的菜肴。因此，下次你在厨房时，请记住一个好的增稠剂的力量，以及它如何改变你的餐点。