Thickening Agents: Plants

Sauces can be thickened by plant particles, as is done, for example, in a purée. To purée fruits or vegetables breaks up cell walls into tiny fragments that become suspended in the sauce, impeding water flow. However, these agents are rather inefficient, and the sauce may separate. Furthermore they significantly affect the final texture and taste.

Nuts and finely crushed seeds act as thickeners due to their dryness—they absorb water from the sauce, reducing the amount of free liquid. Additionally, the swollen particles act as obstacles to water flow.