Gelifiers, Thickeners, and Emulsifiers

An extensive array of thickening ingredients is available to pastry chefs and bakers. Each type is selected dependent upon its ability to marry with the other ingredients, as well as the desired texture of the finished product. Gelifiers are agents that, when married with a hot liquid (often water) and subsequently cooled, form a jelly or jelled substance without modifying taste. Thickeners are elements that, when added to a liquid, increase stability and density and control the suspension of added ingredients without affecting taste. Emulsifiers are used to bind together ingredients that will not normally blend, such as oil and water, by dispersing fine droplets of one ingredient into the other. Gelifiers and thickeners are used in mousses, sauces, jams, jellies, Bavarians, fruit fillings, glazes, and confections. Gelatin, eggs, pectin, and various starches are the most common of these ingredients, each with different strengths and thickening properties.