and fats.
Thickening a liquid with food particles. In a
suspension, microscopic chunks of plant or
animal tissue are suspended in liquid, and
give the impression of thickness by interfering
with the liquid’s flow.
Clear Dispersions and Gels: Thickening
with Molecules A single microscopic
fragment of a tomato cell wall or muscle fiber
is built up of many thousands of
submicroscopic molecules. Not all of the
large molecules in those fragments can be
teased away from each other so that they are
individually dispersed in water. But those that
can be extracted in this way — starch, pectins,
such proteins as gelatin — are very useful
thickening agents. Because single molecules