In French cooking, the flour and butter, which act as a thickening agent for the sauce, are alwayscooked slowly together for several minutes before any liquid is added.

Most restaurants and bars have ditched their fresh-fruit recipes in favor of viscous syrups made mostly from high fructose corn syrup and thickening agents.

Butter adds flavor to anything, and can also be used as a thickener (see sauce below).

If a thickener affects the solubility or volatility of a flavor compound, its indirect influence on the nose or tongue could be very real.

E - TTP6 is a thickening agent, specially suitable for the Textile Industry and extracted from the natural polymers by modification.