This is a touchy subject for gourmet lovers but is used by all top chefs in one way or another. Eg flour and arrowrot are traditional and nobody questions them. Selatin is often used and now there is “Thick & Easy” by Hormel http://www.hormelhealthlabs.com/ that you can buy at pharmacies. It was developed for healthcare uses but is finding its way into restaurants. This is special in that it does not require heat to use and is flavourless. Used for starters or deserts. Considering the amount of purees that top cooking utilizes this is a real savior in consistency control.