Nri thickener b? otu n'ime nd? kas? mkpa excipients na nri ?l? ?r?, nke tumadi na-ar? ?r? nke stabilizing nri ?d? na nhazi nri, d? ka ?n?gide na-enwe nkw?si ike nke kw?s?t?r? slurry, nkw?si ike nke ogo ire ?t?, na nkw?si ike nke emulsion usoro.

T?kwas? na nke ah?, ? nwere ike imeziwanye mmet? nke nri na nkw?si ike nke agba, ísì ?t?, uto na ?n?d? mmiri mmiri nke nri edoziri. ?r? a ma ama nke thickener na nhazi nri na-ap?takar? n'ak?k? nd? a.

Nd? na-eri nri b? polymers hydrophilic. Soluble na mmiri nwere nnukwu viscosity, nke mere na usoro ah? nwere mmet?ta siri ike. Mgbe viscosity nke usoro ah? na-abawanye, oge a gbasas?r? na usoro ah? ad?gh? mfe nch?k?ta na ikpok?ta, ya mere ? nwere ike ime ka usoro ah? gbasas?a guzosie ike. ?t?t? thickeners nwere ?r? nke surfactant, nwere ike adsorbed n'elu nke gbasas?r?-ad?, nke mere na o nwere ?f?d? hydrophilicity na d? mfe gbasas?a evenly na mmiri usoro.

?f?d? ihe nd? na-ekpo ?k?, d? ka gelatin, AGAR na ngw?ta nd? ?z?, b? mmiri viscous n'okpuru ?n?d? ?k?. Mgbe okpom?k? na-ebelata, a na-ejik?ta ?m? irighiri ihe ngw?ta n'ime usoro netw?k, ihe mgbaze na mgbasa ozi nd? ?z? na-agbasas? na-ag?nye na netw?k netw?k, na usoro dum na-etolite ?kara siri ike na-enwegh? njem, ya b?, gel. ?t?t? nhazi nri b? iji njirimara a nke thickener, d? ka oyi kp?nw?r?, custard na ihe nd? ?z?.

Kas? thickeners b? polymer ihe, na n'okpuru ?f?d? ?n?d?, multiple dispersion media nwere ike etinye obi g? dum n'otu oge na-agbak?ta na-kewap?r?, nke mere iji nweta nzube nke ?cha ma ? b? d? ?cha. ? b?r? na a na-agbakwunye obere gelatin na ihe ????? ah?, enwere ike nweta ihe ????? ah? doro anya.

Mmet?ta hydrophilic nke thickener nwere ike melite ogo an? na ngwaah?a nt? ?ka. N'ime nri noodle, onye na-agba ume nwere ike imezi mm?nye mmiri nke mgwakota agwa, na thickener nwere ike mee ka ?n? ?g?g? mmiri banye n'ime protein ?m? irighiri ihe na starch mgbe a kwadebere mgwakota agwa, nke na-eme ka usoro ngwak?ta nt? nt?. N'ihi njirimara gel nke thickener, viscoelasticity nke ngwaah?a nt? ?ka na-abawanye, ogo nke starch αization na-abawanye, ? d?gh?kwa mfe ?ka nká na nk?.

Iji thickener nwere ike inye nri a elu viscosity, nke mere na supersaturated ngw?ta ma ? b? usoro ad?gh? ap?ta crystallization ma ? b? crystallization nweta ezi mmet?ta. D?ka ?m?maat?, ch?kwaa mmeghachi omume aja nke ngwaah?a sirop ma gbochie kristal ice na nri ice cream.

Nri siri ike nwere ike ?mep?ta ihe nkiri nchebe d? mma n'elu nri, na-echebe nri site na ikuku oxygen na microorganisms. ? nwere ike igbochi mbelata ?d?mma nke mm?p?ta mmiri d? n'elu nke nri j?r? oyi na nri nt? nt? na-akpata.

Enwere ike ?f? ?f?f? ah? iji mep?ta usoro netw?k?. Ach?cha, bred, ice cream na ojiji nd? ?z? nke algin, igurube bean ch?ng?m, sodium alginate, gelatin d? ka ?f?f? mmad?, thickening mmad? nwere ike imeziwanye ego nke ?f?f? na ?f?f? kw?sie ike, d? ka biya ?f?f? na karama mgbidi "ntutu" b? ihe mere eji ndina ndina.

Ebumnuche nke iji igurube bean ch?ng?m na algin ch?ng?m na soseji b? iji mee ka ngwaah?a ah? gh?? agglomeration, usoro an? ah? na-akw?si ike na mmanye mgbe homogenization gas?r?, a na-ejikwa ike njigide mmiri nke gluu iji gbochie soseji na-efunah? ibu na nchekwa. Enwere ike iji Gum Arabic d? ka onye na-ekek?ta maka mbadamba nkume na ngwaah?a granular, na granulation nke nri nt? nt?, granulation nke ngwa nri nri na ngwa nd? ?z?.