In this module, you will learn about Thickeners and Gelling Agents.

A very common way to thicken something is to add an ingredient that is already thick!  Imagine heavy cream or cream cheese added to a soup.  Additionally, eggs are often used to thicken creams in a pastry shop (i.e creme anglaise).  However, all the ingredients mentioned thus far also add flavor and body to your pastries.  What can you do when you do not wish to add additional flavor, but you need to thicken or set your pastries?  This is where thickeners and gelling agents become very useful.