Definition of the word thickener

The term "thickener" is commonly used in the food industry to describe an ingredient added to a liquid mixture to increase its viscosity or consistency. The word's origins can be traced back to the mid-19th century when scientists began studying the properties of different substances and their ability to thicken solutions. In 1840, a British chemist named Thomas Joseph Rideal coined the term "thixotropic" to describe a substance that becomes thinner when stirred or agitated. This property is opposite to "rheopectic," which means that a substance becomes thicker when stirred. The prefix "thixo-" is derived from the Greek word "thixis," meaning "moulding," and is used to describe substances that are easily molded or shaped. Over time, the term "thickener" became commonly used in the food industry to describe ingredients that could be added to liquids to increase viscosity. A wide range of thickeners are now available, including starches, gums, and modified cellulosics, each with its unique properties and uses in food production. In summary, the word "thickener" comes from the Greek term for molding and refers to an ingredient added to a liquid mixture to increase its consistency, ultimately contributing to the overall sensory experience of a food product.