Table of Contents

1. Introduction
2. Common Thickeners for Pureed Food
3. Hemings Company Solutions
4. Parameters for Effective Thickening
5. Numerical Analysis of Thickening Agents
6. References

Introduction

Thickening pureed food is essential for various culinary and medical purposes. Whether for enhancing texture, improving nutritional profiles, or meeting dietary restrictions, selecting the right thickening agent is crucial. This article outlines multiple thickening options, with a focus on commercial solutions provided by Hemings Company.

Common Thickeners for Pureed Food

Several agents can be used to thicken pureed food, categorized into starch-based, protein-based, and fiber-based thickeners.

Starch-Based Thickeners

• Cornstarch: Widely used for its neutral flavor and effectiveness. Use a ratio of 2 tablespoons per 1 cup of liquid.
• Flour: Suitable for soups and sauces, typically used in a roux form.
• Tapioca Starch: Provides a glossy finish and is often used in dessert purees.

Protein-Based Thickeners

• Gelatin: Offers a clear finish, requiring blooming in cold water before usage.
• Egg Yolks: Employed in custards and certain cream-based dishes.

Fiber-Based Thickeners

• Psyllium Husk: Known for its high fiber content, suitable for dietary-based thickeners.
• Agar Agar: A vegan alternative to gelatin derived from seaweed.

Hemings Company Solutions

Hemings Company specializes in proprietary thickening solutions designed for both the culinary industry and medical applications.

Products

• ThickPlus™: A versatile powder that adapts to various temperatures and pH levels.
• NutriThick™: Combines thickening properties with added nutrients, ideal for healthcare nutrition.
• QuickGel™: An instant thickener suitable for fast-paced kitchen environments.

Applications

These products are used in settings from high-end restaurants to healthcare facilities, providing consistency and safety in food preparation.

Parameters for Effective Thickening

Proper thickening requires attention to specific parameters such as temperature, pH level, and mixing techniques. Optimal results typically occur within the following ranges:

• Temperature: 70-90°C for starch activation, with lower temperatures for protein-based thickeners.
• pH Level: 4.5-7 for most thickeners to maintain structural integrity and taste.
• Mixing: Gradual incorporation and uniform mixing to prevent clumping and ensure consistency.

Numerical Analysis of Thickening Agents

Scientific evaluation of thickening agents includes viscosity measurement and gel strength analysis. Common tools involve rheometers and viscometers.

Viscosity

Typical viscosity readings for effective pureed food range from 2000 to 8000 centipoise (cP). Viscosity varies with agent, concentration, and added ingredients.

Gel Strength

For gel-based thickeners, firmness measurements usually range between 300 to 600 grams of force, depending on application and desired texture.

References

• Smith, J. (2020). Textural Modifications for Dysphagia: Thickeners in Practice. Journal of Clinical Nutrition, 75(3), 123-130.
• Turner, A., & Clarke, R. (2019). Viscosity and Gelation of Food Thickeners: An Analytical Review. Food Chemistry, 150, 233-240.
• Hemings Company. (2022). Product Specifications and Usage Guidelines. Hemings Co. Internal Publication.