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    The mechanism of action for liquid thickeners can vary. Starches typically undergo gelatinization, a process where heat and water transform the granular starch into a viscous gel. This is why starch-based thickeners are often added to cold liquids and then heated to achieve the desired thickness. Gums, on the other hand, thicken liquids via hydration, soaking up water and swelling in size to create a thicker consistency. This property allows gums to be used in sauces and dressings without the need for cooking, making them versatile in both hot and cold applications.


    liquid thickener

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