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| agar |
a gelatinous substance derived from red marine algae, used esp. to solidify bacterial cultures and to thicken foods; agar-agar. |
| arrowroot |
a starch made from the root of certain plants, including the arrowroot, and used to thicken sauces, puddings, and the like. [1/2 definitions] |
| clabber |
of milk, to thicken, sour, or curdle. [1/2 definitions] |
| clot |
of a liquid, to thicken into a semisolid lump or mass. [2/4 definitions] |
| coagulant |
a substance that causes fluid to thicken; agent of coagulation. |
| coagulate |
to cause (a liquid) to thicken into a semisolid mass. [1/2 definitions] |
| congeal |
of a fluid or soft substance, to thicken or make solid, esp. by cooling or freezing. [2 definitions] |
| estradiol |
an estrogen hormone found in the ovaries that causes the tissues and blood vessels of the mucous membranes lining the uterus to proliferate and thicken. [1/2 definitions] |
| full2 |
to shrink and thicken (cloth) in manufacturing. [1/2 definitions] |
| inspissate |
to thicken, as by evaporation; condense. |
| roux |
a mixture of melted fat or oil and flour, usu. in equal proportions, used to thicken liquids such as gravy or soup. |
| thickening |
something used to thicken. [1/3 definitions] |
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