{"id":220314,"date":"2023-04-25T07:29:08","date_gmt":"2023-04-25T07:29:08","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=220314"},"modified":"2023-05-11T06:55:42","modified_gmt":"2023-05-11T06:55:42","slug":"liaison","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/liaison\/","title":{"rendered":"Liaison"},"content":{"rendered":"<p>A substance utilized to increase the density and viscosity of liquid-based preparations. This can include ingredients such as egg yolks, cream, or roux, which is a mixture of butter and flour that has been cooked together.<\/p>\n<hr \/>\n<div class=\"flex-1 overflow-hidden\">\n<div class=\"react-scroll-to-bottom--css-dlxcy-79elbk h-full dark:bg-gray-800\">\n<div class=\"react-scroll-to-bottom--css-dlxcy-1n7m0yu\">\n<div class=\"flex flex-col items-center text-sm dark:bg-gray-800\">\n<div class=\"group w-full text-gray-800 dark:text-gray-100 border-b border-black\/10 dark:border-gray-900\/50 bg-gray-50 dark:bg-[#444654] sm:AIPRM__conversation__response\">\n<div class=\"flex p-4 gap-4 text-base md:gap-6 md:max-w-2xl lg:max-w-xl xl:max-w-3xl md:py-6 lg:px-0 m-auto\">\n<div class=\"relative flex flex-col w-[calc(100%-50px)] gap-1 md:gap-3 lg:w-[calc(100%-115px)]\">\n<div class=\"flex flex-grow flex-col gap-3\">\n<div class=\"min-h-[20px] flex flex-col items-start gap-4 whitespace-pre-wrap break-words\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light AIPRM__conversation__response\">\n<p>A liaison is a thickening agent, commonly made by blending cornstarch and milk, that is utilized to thicken pureed soups and sauces. Other types of liaisons may involve the use of flour or eggs for the same purpose.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A substance utilized to increase the density and viscosity of liquid-based preparations. This can include ingredients such as egg yolks, cream, or roux, which is a mixture of butter and flour that has been cooked together. A liaison is a thickening agent, commonly made by blending cornstarch and milk, that is utilized to thicken pureed [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-220314","post","type-post","status-publish","format-standard","hentry","category-l"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Liaison - Definition of Liaison<\/title>\n<meta name=\"description\" content=\"A substance utilized to increase the density and viscosity of liquid-based preparations. This can include ingredients such as egg yolks, cream, or roux, which is a mixture of butter and flour that has been cooked together.A liaison is a thickening agent, commonly made by blending cornstarch and milk, that is utilized to thicken pureed soups and sauces. Other types of liaisons may involve the use of flour or eggs for the same purpose.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/liaison\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Liaison - Definition of Liaison\" \/>\n<meta property=\"og:description\" content=\"A substance utilized to increase the density and viscosity of liquid-based preparations. This can include ingredients such as egg yolks, cream, or roux, which is a mixture of butter and flour that has been cooked together.A liaison is a thickening agent, commonly made by blending cornstarch and milk, that is utilized to thicken pureed soups and sauces. 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