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A thickening agent or thickener is a substance which can increase the
viscosity The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the int ...
of a
liquid A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, it is one of the four fundamental states of matter (the others being solid, gas, ...
without substantially changing its other properties. Edible thickeners are commonly used to thicken
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
s,
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...
s, and
pudding Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, inst ...
s without altering their taste; thickeners are also used in
paint Paint is any pigmented liquid, liquefiable, or solid mastic composition that, after application to a substrate in a thin layer, converts to a solid film. It is most commonly used to protect, color, or provide texture. Paint can be made in many ...
s, inks,
explosive An explosive (or explosive material) is a reactive substance that contains a great amount of potential energy that can produce an explosion if released suddenly, usually accompanied by the production of light, heat, sound, and pressure. An expl ...
s, and
cosmetics Cosmetics are constituted mixtures of chemical compounds derived from either natural sources, or synthetically created ones. Cosmetics have various purposes. Those designed for personal care and skin care can be used to cleanse or protec ...
. Thickeners may also improve the suspension of other ingredients or
emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Alth ...
s which increases the stability of the product. Thickening agents are often regulated as
food additive Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), sal ...
s and as
cosmetics Cosmetics are constituted mixtures of chemical compounds derived from either natural sources, or synthetically created ones. Cosmetics have various purposes. Those designed for personal care and skin care can be used to cleanse or protec ...
and
personal hygiene product Personal care or toiletries are consumer products used in personal hygiene, personal grooming or for beautification. Products Personal care includes products as diverse as cleansing pads, colognes, cotton swabs, cotton pads, deodorant, eye li ...
ingredients. Some thickening agents are gelling agents (gellants), forming a
gel A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still di ...
, dissolving in the liquid phase as a
colloid A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend ...
mixture that forms a weakly cohesive internal structure. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain. Thickening agents can also be used when a medical condition such as
dysphagia Dysphagia is difficulty in swallowing. Although classified under "symptoms and signs" in ICD-10, in some contexts it is classified as a condition in its own right. It may be a sensation that suggests difficulty in the passage of solids or liq ...
causes difficulty in swallowing. Thickened liquids play a vital role in reducing risk of aspiration for dysphagia patients. Many other food ingredients are used as thickeners, usually in the final stages of preparation of specific foods. These thickeners have a flavor and are not markedly stable, thus are not suitable for general use. However, they are very convenient and effective, and hence are widely used. Different thickeners may be more or less suitable in a given application, due to differences in taste, clarity, and their responses to chemical and physical conditions. For example, for acidic foods, arrowroot is a better choice than
cornstarch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
, which loses thickening potency in acidic mixtures. At (acidic) pH levels below 4.5, guar gum has sharply reduced aqueous solubility, thus also reducing its thickening capability. If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen.


Types

Food thickeners frequently are based on either
polysaccharide Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with w ...
s (
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human die ...
es, vegetable gums, and
pectin Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component o ...
), or
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
s.


Starches

This category includes starches as arrowroot,
cornstarch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
, katakuri starch,
potato starch Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. ...
,
sago Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is c ...
, wheat flour, almond flour,
tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America ...
and their starch derivatives. A flavorless powdered
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human die ...
used for this purpose is a fecula (from the Latin ''faecula'', diminutive of ''faex,'' "dregs").


Other polymers

Other sugar polymers include vegetable gums such as
pectin Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component o ...
from ''Citrus'' peel, guar gum from the guar bean, and locust bean gum from the
carob The carob ( ; ''Ceratonia siliqua'') is a flowering evergreen tree or shrub in the Caesalpinioideae sub-family of the legume family, Fabaceae. It is widely cultivated for its edible fruit pods, and as an ornamental tree in gardens and lands ...
bean.
Agar Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (''Gracilaria'') and "tengusa" (''Gelidiaceae''). As found in nature, agar i ...
, alginin and carrageenan are polysaccharides extracted from algae. Xanthan gum is a polysaccharide secreted by the bacterium '' Xanthomonas campestris'' and
carboxymethyl cellulose Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodiu ...
is a synthetic gum derived from
cellulose Cellulose is an organic compound with the formula , a polysaccharide consisting of a linear chain of several hundred to many thousands of β(1→4) linked D-glucose units. Cellulose is an important structural component of the primary cell wa ...
. Proteins used as food thickeners include
collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whol ...
,
egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms ar ...
s, and
gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
. Other thickening agents act on the proteins already present in a food. One example is
sodium pyrophosphate Tetrasodium pyrophosphate, also called sodium pyrophosphate, tetrasodium phosphate or TSPP, is an inorganic compound with the formula Na4P2O7. As a salt, it is a white, water-soluble solid. It is composed of pyrophosphate anion and sodium ions. Tox ...
, which acts on
casein Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins ( αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in hum ...
in milk during the preparation of instant pudding.


Gelling agents

Gelling agents are
food additive Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), sal ...
s used to thicken and stabilize various foods, like jellies,
dessert Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts o ...
s and candies. The agents provide the foods with texture through formation of a
gel A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still di ...
. Some stabilizers and thickening agents are gelling agents. Typical gelling agents include
natural gum Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution's viscosity, even at small concentrations. They are mostly botanical gums, found in the woody elements of plants or in seed coatings. Human ...
s,
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human die ...
es,
pectin Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component o ...
s, agar-agar and
gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
. Often they are based on polysaccharides or proteins. Examples are: * Alginic acid (E400), sodium alginate (E401), potassium alginate (E402), ammonium alginate (E403), calcium alginate (E404) - polysaccharides from
brown alga Brown algae (singular: alga), comprising the class Phaeophyceae, are a large group of multicellular algae, including many seaweeds located in colder waters within the Northern Hemisphere. Brown algae are the major seaweeds of the temperate and p ...
e *
Agar Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (''Gracilaria'') and "tengusa" (''Gelidiaceae''). As found in nature, agar i ...
(E406, a polysaccharide obtained from
red algae Red algae, or Rhodophyta (, ; ), are one of the oldest groups of eukaryotic algae. The Rhodophyta also comprises one of the largest phyla of algae, containing over 7,000 currently recognized species with taxonomic revisions ongoing. The majority ...
) * Carrageenan (E407, a polysaccharide obtained from red
seaweed Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of '' Rhodophyta'' (red), ''Phaeophyta'' (brown) and '' Chlorophyta'' (green) macroalgae. Seaweed species such as ...
s) * Locust bean gum (E410, a
natural gum Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution's viscosity, even at small concentrations. They are mostly botanical gums, found in the woody elements of plants or in seed coatings. Human ...
polysaccharide from the seeds of the carob tree) *
Pectin Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component o ...
(E440, a polysaccharide obtained from apple or citrus-fruit) *
Gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
(E441, made by partial hydrolysis of animal
collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whol ...
) Commercial jellies used in East
Asian cuisine Asian cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A cuisine is a characteristic style of cooking practices and traditions, usually associated with ...
s include the glucomannan polysaccharide gum used to make "lychee cups" from the konjac plants, and aiyu or ice jelly from the '' Ficus pumila'' climbing fig plant. Agar-agar produces a very clear gel with light residual taste. Gelatin sheets disperse easily with no residual taste, but powdered form may have some taste. Kappa carragreenan may include
potassium chloride Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt ...
to improve the gelling process and produces a clear product with very little aftertaste. Iota carrageenan contains
sodium chloride Sodium chloride , commonly known as salt (although sea salt also contains other chemical salts), is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. With molar masses of 22.99 and 35. ...
which improves gel formation. Sodium alginate produces a medium viscosity gel but may have some aftertaste. High-methoxy pectin is one of the most widely used gelling agents in
food processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex in ...
. It reacts with some sugars and acids and sometimes includes minerals to improve gelling process. Low-methoxy pectin reacts with calcium, and is used for the preparation of low sugar jams.


Flours

Functional
flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...
s are produced from specific cereal variety (
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
,
maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...
,
rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
or other) conjugated to specific heat treatment able to increase stability, consistency and general functionalities. These functional flours are resistant to industrial stresses such as acidic pH, sterilisation, freeze conditions, and can help food industries to formulate with natural ingredients. For the final consumer, these ingredients are more accepted because they are shown as "flour" in the ingredient list. Flour is often used for thickening gravies, gumbos, and
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...
s. The most basic type of thickening agent, flour blended with water to make a paste, is called whitewash. It must be cooked in thoroughly to avoid the taste of uncooked flour.
Roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and c ...
, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies,
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
s and stews. Cereal grains (
oatmeal Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats a ...
, couscous, farina, etc.) are used to thicken
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...
s.
Yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
is popular in Eastern Europe and Middle East for thickening soups. Soups can also be thickened by adding grated starchy vegetables before cooking, though these will add their own flavour. Tomato puree also adds thickness as well as flavour.
Egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example be ...
s are a traditional sauce thickener in professional cooking; they have rich flavor and offer a velvety smooth texture but achieve the desired thickening effect only in a narrow temperature range. Overheating easily ruins such a sauce, which can make egg yolk difficult to use as a thickener for amateur cooks. Other thickeners used by cooks are nuts (including rehan) or glaces made of
meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
or
fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...
.


In cooking

Many thickening agents require extra care in cooking. Some starches lose their thickening quality when cooked for too long or at too high a temperature; on the other hand, cooking starches too short or not hot enough might lead to an unpleasant starchy taste or cause water to seep out of the finished product after cooling. Also, higher viscosity causes foods to burn more easily during cooking. As an alternative to adding more thickener, recipes may call for reduction of the food's water content by lengthy simmering. When cooking, it is generally better to add thickener cautiously; if over-thickened, more water may be added but loss of flavour and texture may result. Food thickening can be important for people facing medical issues with chewing or
swallowing Swallowing, sometimes called deglutition in scientific contexts, is the process in the human or animal body that allows for a substance to pass from the mouth, to the pharynx, and into the esophagus, while shutting the epiglottis. Swallowing i ...
, as foods with a thicker consistency can reduce the chances of
choking Choking, also known as foreign body airway obstruction (FBAO), is a phenomenon that occurs when breathing is impeded by a blockage inside of the respiratory tract. An obstruction that prevents oxygen from entering the lungs results in oxygen dep ...
, or of inhalation of liquids or food particles, which can lead to aspiration pneumonia.


Mechanical and thixotropic agents

Fumed silica Fumed silica (CAS_Registry_Number, CAS number 112945-52-5), also known as pyrogenic silica because it is produced in a flame, consists of microscopic droplets of amorphous silica fused into branched, chainlike, three-dimensional secondary partic ...
and similar products form stiff microscopic chains or fibers which interlock or agglomerate into a mass, holding the associated liquid by
surface tension Surface tension is the tendency of liquid surfaces at rest to shrink into the minimum surface area possible. Surface tension is what allows objects with a higher density than water such as razor blades and insects (e.g. water striders) t ...
, but which can separate or slide when sufficient force is applied. This causes the thixotropic or shear-thinning property (also frequently exhibited by gels), where the viscosity is non-Newtonian and becomes lower as the shearing force or time increases; their usefulness is primarily that the resulting increase in viscosity is large compared to the quantity of silica added. Fumed silica is generally accepted as safe as a food additive and is frequently used in cosmetics. Additives such as
precipitated silica Precipitated silica is an amorphous form of silica (silicon dioxide, SiO2); it is a white, powdery material. Precipitated silica is produced by precipitation from a solution containing silicate salts. The three main classes of amorphous silica are ...
, fine talc, or
chalk Chalk is a soft, white, porous, sedimentary carbonate rock. It is a form of limestone composed of the mineral calcite and originally formed deep under the sea by the compression of microscopic plankton that had settled to the sea floor. C ...
also meet the definition of ''thickening agent'' in that they increase viscosity and body while not affecting the target property of a mixture.


Cosmetics

Thickening agents used in cosmetics or personal hygiene products include viscous liquids such as polyethylene glycol, synthetic polymers such as carbomer (a trade name for polyacrylic acid) and vegetable gums. Some thickening agents may also function as
stabilizers Stabilizer, stabiliser, stabilisation or stabilization may refer to: Chemistry and food processing * Stabilizer (chemistry), a substance added to prevent unwanted change in state of another substance ** Polymer stabilizers are stabilizers used ...
when they are used to maintain the stability of an
emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Alth ...
. Some
emollient A moisturizer, or emollient, is a cosmetic preparation used for protecting, moisturizing, and lubricating the skin. These functions are normally performed by sebum produced by healthy skin. The word "emollient" is derived from the Latin verb ''m ...
s, such as
petroleum jelly Petroleum jelly, petrolatum, white petrolatum, soft paraffin, or multi-hydrocarbon, CAS number 8009-03-8, is a semi-solid mixture of hydrocarbons (with carbon numbers mainly higher than 25), originally promoted as a topical ointment for its h ...
and various waxes may also function as thickening agents in an emulsion.


Paint and printing thickeners

One of the main use of thickeners is in the paint and printing industries, which depend heavily on
rheology Rheology (; ) is the study of the flow of matter, primarily in a fluid ( liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an ap ...
modifiers, to prevent pigments settling to the bottom of the can, yielding inconsistent results. Water based formulas would be nearly impossible with the exception of India ink and the few other water-soluble pigments, but these would have very little coverage and at best would stain wood slightly. All modern paints and inks will have some pigment added at the factory for opacity and to control the specularity of the finish, from matte to high gloss, dependent on thickener used, but more so on the size of the particles added as opacity modifier. Particle sizes of 1 
µm The micrometre ( international spelling as used by the International Bureau of Weights and Measures; SI symbol: μm) or micrometer ( American spelling), also commonly known as a micron, is a unit of length in the International System of Uni ...
and below will be the limit of high gloss, probably confined to luxury automotive coatings, and about 100 µm particulates will make a bumpy surface on the microscopic scale, which scatters light and makes the surface appear matte. Rheology modifiers in common use: *
Polyurethane Polyurethane (; often abbreviated PUR and PU) refers to a class of polymers composed of organic units joined by carbamate (urethane) links. In contrast to other common polymers such as polyethylene and polystyrene, polyurethane is produced from ...
s, acrylic polymers, latex,
styrene Styrene () is an organic compound with the chemical formula C6H5CH=CH2. This derivative of benzene is a colorless oily liquid, although aged samples can appear yellowish. The compound evaporates easily and has a sweet smell, although high concen ...
/
butadiene 1,3-Butadiene () is the organic compound with the formula (CH2=CH)2. It is a colorless gas that is easily condensed to a liquid. It is important industrially as a precursor to synthetic rubber. The molecule can be viewed as the union of two v ...
, * PVA -
polyvinyl alcohol Poly(vinyl alcohol) (PVOH, PVA, or PVAl) is a water- soluble synthetic polymer. It has the idealized formula H2CH(OH)sub>''n''. It is used in papermaking, textile warp sizing, as a thickener and emulsion stabilizer in polyvinyl acetate (PVAc) ...
, not polyvinylacetate which is used in adhesives such as wood glue. PVA monomers are dispersed in the paint or ink liquid at an early stage in the mix, as it does not affect rheology unless the pH is low. Boric acid is usually used to initiate polymerization after the pigment is added (the pigment "grind" stage) and dispersed, the mixture is thickened while stirring to maintain homogeneous consistency. Often this stage is problematic since air is entrained by all but the lowest shear impellers, which are inadequate for this purpose, instead antifoam additives are used to control air bubbles, which continue to be a benefit during paint application. Air entrainment during mixing is not unique to PVA—in fact hardly a formula for paint exists that doesn't at least require some care in mixing. * Clays - attapulgite which also disperses suspensions, bentonite (both flocculating and non-flocculating), and other montmorillonite clays. Usually clays, when dry, exist as a very fine powder, facilitating dispersion and compatibility with other ingredients. Clays generally make matte surfaces, in spite of their fine particulate nature. Not only paints and inks, but other industries such as pharmaceutical, construction, and cosmetics, especially hair styling aids and facial detoxifying masks increasingly favor bentonite and attapulgite clays over other rheology modifiers, dispersion aids, opacifying fillers, antifoam, and numerous niche uses which exploit the numerous inherent qualities which have drawn artisans to this material. Clays are sustainably sourced and do not involve any egregious environmental damage, which were among the cheapest bulk materials until recently, when the pricing went up steadily, following the upsurge in its use pattern. * Cellulosics - CMC, HMC, HPMC, and others, are chemically substituted
cellulose Cellulose is an organic compound with the formula , a polysaccharide consisting of a linear chain of several hundred to many thousands of β(1→4) linked D-glucose units. Cellulose is an important structural component of the primary cell wa ...
macromolecules. The
hydroxyl group In chemistry, a hydroxy or hydroxyl group is a functional group with the chemical formula and composed of one oxygen atom covalently bonded to one hydrogen atom. In organic chemistry, alcohols and carboxylic acids contain one or more hydroxy ...
s are substituted by other functional groups, such as methyl or propyl. The amount of substitution and molecular weight determine viscosity of the solution, assuming concentration stays the same; adding more also increases viscosity. * Sulfonates - Sodium or calcium salts, good water retention, versatile, and highly efficient. * Gums - guar, xanthan, cellulose, locust bean, and acacia are the main ones. * Saccharides - carrageenan, pullulan, konjac, and alginate, sometimes called hydrocolloids, these thickeners are extremely versatile and specific in function—each has a series of grades or types which behave differently, for example kappa carrageenan will form strong gels (potassium activated) but iota carrageenan will not form gels and only thickens. * Proteins - Casein, collagen, and sometimes albumin. * Modified
castor oil Castor oil is a vegetable oil pressed from castor beans. It is a colourless or pale yellow liquid with a distinct taste and odor. Its boiling point is and its density is 0.961 g/cm3. It includes a mixture of triglycerides in which about ...
- much like cellulose, castor oil has hydroxyl groups, unlike other oils which at most have double bonds, which castor oil also has, but most substitutions occur at the hydroxyl moieties, allowing exotic derivatives with myriad properties. The most recent advances in rheology modifiers have been in this category. The BASF corporation has a new line based on castor oil derivatives, for example. * Organosilicones - Silicone resins, dimethicones, and modified silicones simplify formulation somewhat, a borrowing from cosmetics. All of the above rheology modifiers are used in the 0.2% to 2.0% range


Petrochemistry

In petrochemistry, gelling agents, also called solidifiers, are chemicals capable of reacting with
oil spill An oil spill is the release of a liquid petroleum hydrocarbon into the environment, especially the marine ecosystem, due to human activity, and is a form of pollution. The term is usually given to marine oil spills, where oil is released into t ...
s and forming rubber-like solids. The gelled coagulated oil then can be removed from the water surface by skimming, suction devices, or nets. Calm or only moderately rough sea is required.


Explosives and incendiaries

Various materials are used to convert
liquid explosive A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure. As such, it is one of the four fundamental states of matter (the others being solid, gas, a ...
s to a gel form.
Nitrocellulose Nitrocellulose (also known as cellulose nitrate, flash paper, flash cotton, guncotton, pyroxylin and flash string, depending on form) is a highly flammable compound formed by nitrating cellulose through exposure to a mixture of nitric acid and ...
and other nitro esters are often used. Other possibilities include nitrated guar gum. Many fuels used in
incendiary device Incendiary weapons, incendiary devices, incendiary munitions, or incendiary bombs are weapons designed to start fires or destroy sensitive equipment using fire (and sometimes used as anti-personnel weaponry), that use materials such as napalm, ...
s require thickening for increased performance. Aluminium salts of
fatty acid In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, f ...
s are frequently used. Some formulations (e.g.
Napalm Napalm is an incendiary mixture of a gelling agent and a volatile petrochemical (usually gasoline (petrol) or diesel fuel). The name is a portmanteau of two of the constituents of the original thickening and gelling agents: coprecipitated alu ...
-B) use polymeric thickeners, namely
polystyrene Polystyrene (PS) is a synthetic polymer made from monomers of the Aromatic hydrocarbon, aromatic hydrocarbon styrene. Polystyrene can be solid or foamed. General-purpose polystyrene is clear, hard, and brittle. It is an inexpensive resin pe ...
.
Hydroxyl aluminium bis(2-ethylhexanoate) Hydroxyl aluminium bis(2-ethylhexanoate) is a chemical substance derived from 2-ethylhexanoic acid and aluminium(III). Nominally it is the coordination complex with the formula Al(OH)(O2CCHEt(CH2)3CH3)2 where Et = ethyl. The composition is not a ...
is also used. Thickened pyrophoric agent, a
pyrophoric A substance is pyrophoric (from grc-gre, πυροφόρος, , 'fire-bearing') if it ignites spontaneously in air at or below (for gases) or within 5 minutes after coming into contact with air (for liquids and solids). Examples are organolith ...
replacement of napalm, is a
triethylaluminium Triethylaluminium is one of the simplest examples of an organoaluminium compound. Despite its name it has the formula Al2( C2H5)6 (abbreviated as Al2Et6 or TEA), as it exists as a dimer. This colorless liquid is pyrophoric. It is an industrially ...
thickened with polyisobutylene.


See also

*
Mucilage Mucilage is a thick, gluey substance produced by nearly all plants and some microorganisms. These microorganisms include protists which use it for their locomotion. The direction of their movement is always opposite to that of the secretion of m ...


References


External links


Cook's Thesaurus: Thickeners
{{DEFAULTSORT:Thickening Agent Food additives Gels