I-thickener yokutya yenye yezona zinto zibaluleke kakhulu kwishishini lokutya, elidlala indima enkulu ekuzinziseni uhlobo lokutya ekulungisweni kokutya, njengokugcina uzinzo lwe-slurry emisiwe, ukuzinza kweqondo lokugudiswa, kunye nokuzinza kwenkqubo ye-emulsion.

Ukongeza, inokuphucula ukuthintela ukutya kunye nokuzinza kombala, ivumba, incasa kunye nemeko yolwelo lokutya okucutshungulweyo. Indima ebalaseleyo ye-thickener ekulungisweni kokutya ibonakaliswa ikakhulu kule miba ilandelayo.

Izinto ezityebisayo zokutya ziipolima zehydrophilic. I-Soluble emanzini ine-viscosity enkulu, ukuze inkqubo ibe nemvakalelo enzima. Xa i-viscosity yenkqubo inyuka, isigaba esihlakaziweyo kwinkqubo akulula ukudibanisa kunye nokudibanisa, ngoko kunokukwenza ukuba inkqubo ehlakaziweyo izinzile. Uninzi lwama-thickeners lunomsebenzi we-surfactant, lunokuthi lubhengezwe kumphezulu wesigaba esihlakaziweyo, ukuze sibe ne-hydrophilicity ethile kwaye kulula ukusabalalisa ngokulinganayo kwinkqubo yamanzi.

Ezinye i-thickeners, ezifana ne-gelatin, i-AGAR kunye nezinye izisombululo, ziyi-viscous fluids phantsi kweemeko ezifudumeleyo. Xa iqondo lokushisa lincitshisiwe, iimolekyuli zesisombululo zixhunyiwe kwisakhiwo sothungelwano, i-solvent kunye nezinye i-media ezisasazekayo zifakwe kwisakhiwo sothungelwano, kwaye yonke inkqubo yenza i-semi-solid ngaphandle kokuhamba, oko kukuthi, i-gel. Ukulungiswa kokutya okuninzi kukusebenzisa olu phawu lwe-thickener, efana nomkhenkce, i-custard njalo njalo.

Uninzi lwee-thickeners zezezixhobo ze-polymer, kwaye phantsi kweemeko ezithile, i-multiple dispersion media inokufunxa ngaxeshanye ukuba idibanise kwaye yahlulwe, ukuze kufezekiswe injongo yokuhlanjululwa okanye ukuhlanjululwa. Ukuba i-gelatin encinci ifakwe kwijusi, ijusi ecacileyo inokufumaneka.

Impembelelo ye-hydrophilic ye-thickener inokuphucula umgangatho wenyama kunye neemveliso zomgubo. Ekutyeni kwe-noodle, i-thickener inokuphucula ukufunxwa kwamanzi kwintlama, kwaye i-thickener inokukhawulezisa izinga lokungena kwamanzi kwiimolekyuli zeprotheni kunye namasuntswana e-starch xa intlama ilungiswa, ehambelana nenkqubo yokuxuba umgubo. Ngenxa yeempawu zejeli ze-thickener, i-viscoelasticity yeemveliso zomgubo iphuculwe, iqondo le-starch αization liyenyuka, kwaye akulula ukuguga kunye nokoma.

Ukusetyenziswa kwe-thickener kunokunika ukutya i-viscosity ephezulu, ukwenzela ukuba isisombululo esiphezulu okanye inkqubo ingabonakali i-crystallization okanye i-crystallization ukuphumeza umphumo omhle. Ngokomzekelo, lawula into yokubuyisela isanti yeemveliso isiraphu kwaye uthintele iikristale ze-ice cream kwi-ice cream yokutya.

I-thickener yokutya inokwenza ifilimu ekhuselayo egudileyo kumphezulu wokutya, ukukhusela ukutya kwi-oksijini kunye ne-microorganisms. Inokuthintela ukuhla komgangatho okubangelwa kukufunxwa kokufuma okungaphezulu kokutya okunomkhenkce kunye nokutya okuqinileyo komgubo.

I-thickener inokuthi ifakwe amagwebu ukwenza isakhiwo sothungelwano. Iikeyiki, ababhaki, ice cream kunye nezinye ukusetyenziswa algin, iintshungama bean, sodium alginate, gelatin njengoko arhente amagwebu, arhente thickening kunokuphucula isixa ugwebu kunye nozinzo amagwebu, ezifana ibhiya amagwebu kunye nodonga ibhotile "iinwele" sisizathu sokuba ukusetyenziswa arhente ukujiya.

Injongo yokusetyenziswa kwenkumbi yeembotyi kunye ne-algin gum kwi-sausage kukwenza imveliso ibe yi-agglomeration, isakhiwo se-tissue sizinzileyo kwaye sithanjiswe emva kwe-homogenization, kwaye amandla okugcina amanzi eglue asetyenziselwa ukukhusela i-sausage ekulahlekelweni ubunzima kwindawo yokugcina. I-Gum Arabic ingasetyenziselwa njenge-binder yethebhulethi kunye neemveliso zegranular, kwi-granulation yokutya komgubo, i-granulation yeziqholo zokutya kunye nezinye izicelo.