Thickener Usage Chart: Best Ingredients for Sauces, Baking, Drinks & Gels
Thickeners

Thickener Usage Chart: Best Ingredients for Sauces, Baking, Drinks & Gels

Written/Edited by Edmund McCormick
January 24, 2026
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Updated January 24, 2026

Quick Answer

There is no single “best” thickener—only the right one for the job. This chart matches common applications (sauces, soups, baking, beverages, gels) with the thickeners that work best, typical usage ranges, and texture tradeoffs.

Thickening problems usually come from using the wrong tool—not the wrong amount. Some thickeners add body, some create gels, some stabilize emulsions, and some do all three in very different ways.

Use this chart to choose the right thickener based on what you’re making, how it should feel in the mouth, and whether heat, freezing, or acidity are involved.

Thickener Usage Chart (by Application)

When to use: when you know what you’re making, but not which thickener fits the job.

Application Best choices Typical range Texture notes
Salad dressings & vinaigrettes Xanthan gum, Guar gum 0.10–0.30% Cling and stability; too much xanthan feels slimy
Sauces & pan sauces Xanthan gum, CMC 0.05–0.20% Body without starch haze
Soups & broths Xanthan gum, Guar gum 0.03–0.15% Adds body, not heaviness
Gravies (hot hold) Modified starch, Xanthan 0.10–0.40% Xanthan improves stability under heat
Smoothies & beverages Xanthan gum, CMC 0.05–0.20% Suspends pulp/protein, prevents separation
Dairy & plant milks Carrageenan, Gellan 0.02–0.08% Suspension without thickness
Ice cream & frozen desserts Guar, Locust bean gum 0.15–0.50% Improves body, reduces ice crystals
Gluten-free baking Xanthan gum, Guar gum 0.30–1.00% Structure, moisture retention
Fruit gels & jams Pectin, Agar agar 0.50–1.50% Pectin = elastic, Agar = firm
Plated gels / terrines Agar agar, Gelatin 0.20–1.00% Agar is heat-stable; gelatin melts

Best Thickeners for Sauces & Soups

  • Xanthan gum: Adds body and cling with minimal dosage.
  • CMC: Smooth mouthfeel, excellent for emulsified sauces.
  • Guar gum: Softer thickening; avoid boiling long.

Best Thickeners for Baking

  • Xanthan gum: Structural support in gluten-free doughs.
  • Guar gum: Moisture retention, softer crumb.
  • Pectin: Fruit fillings and bakery gels.

Best Thickeners for Drinks & Beverages

  • Xanthan gum: Suspension without heaviness.
  • CMC: Clean, smooth texture.
  • Gellan gum: Particle suspension at ultra-low levels.

Best Thickeners for Gels

  • Agar agar: Firm, heat-stable gels.
  • Gelatin: Elastic, melt-in-the-mouth gels.
  • Pectin: Elastic fruit gels.
Rule of thumb
If it should melt in your mouth, avoid agar. If it must hold at room temperature, avoid gelatin.
For substitutions, see the Hydrocolloid Substitution Table or the Modernist Ingredients Conversion Tables.

Frequently Asked Questions

What is the best thickener for sauces?

Xanthan gum is often the most versatile, especially when clarity and stability matter.

What thickener works best for gluten-free baking?

Xanthan gum or guar gum, depending on crumb softness and structure needs.

Why does the wrong thickener ruin texture?

Because thickeners create different networks—some elastic, some rigid, some purely viscous.

Can I use one thickener for everything?

No. Choosing by application is far more reliable than choosing by habit.

 

Ed - Cape Crystal Brands

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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