Is Thick-It the Same as Cornstarch? Understanding Thickeners for Nutrition and Dysphagia

October 6, 2025 •

4 min read

For individuals managing dysphagia, or difficulty swallowing, selecting the correct thickening agent is a critical safety consideration. So, is Thick-It the same as cornstarch? The answer is no, and understanding the differences in their composition and function is vital for proper nutrition and hydration.

Quick Summary

Thick-It is a commercial product containing modified cornstarch and maltodextrin, designed for medical use, unlike standard kitchen cornstarch. It is formulated to be more stable, safer, and easier to use for managing dysphagia.

Key Points

Not the Same: Thick-It is not the same as kitchen cornstarch; it contains modified cornstarch and other ingredients like maltodextrin.
Modified for Safety: The modification process allows Thick-It to thicken instantly in hot or cold liquids and resist breakdown by saliva (amylase).
Cornstarch is Unsafe for Dysphagia: Regular cornstarch is not recommended for dysphagia because it requires heat, creates an inconsistent texture, and is prone to thinning due to salivary enzymes.
Consistent Viscosity is Key: For managing dysphagia, a stable and consistent liquid thickness, which commercial thickeners like Thick-It provide, is essential to prevent aspiration.
Nutritional Considerations: Thickeners add calories and carbohydrates that should be accounted for in a nutritional plan, especially for individuals with conditions like diabetes.
Gum-Based Alternatives: Xanthan gum-based thickeners offer even greater stability than starch-based products, with less impact from saliva or temperature.

What is the difference between Thick-It and cornstarch?

While Thick-It Original is a cornstarch-based product, it is not the same as the plain cornstarch used in cooking. Plain cornstarch is a raw starch that requires heat to gelatinize and thicken liquids. In contrast, Thick-It contains modified cornstarch, which has been processed to thicken instantly and remain stable in both hot and cold liquids without needing to be heated. This modification is the key differentiator and is crucial for its medical application.

The role of modified starch and maltodextrin

Original Thick-It also includes maltodextrin, a carbohydrate derived from corn, which aids in its thickening properties. This specialized formulation provides a consistent, lump-free texture that is essential for the safety of individuals with dysphagia, a condition where impaired swallowing can lead to food or liquid entering the airway (aspiration). Unlike unmodified cornstarch, Thick-It is engineered to resist thinning, especially when exposed to salivary amylase, an enzyme that breaks down starch.

Why plain cornstarch is unsafe for dysphagia

Using regular cornstarch to thicken beverages for someone with dysphagia is dangerous for several reasons:

Salivary Amylase Breakdown: Human saliva contains amylase, which rapidly breaks down unmodified starch. This can cause a liquid thickened with plain cornstarch to lose its viscosity and become thin again inside the mouth, putting the individual at high risk for aspiration and potentially leading to aspiration pneumonia.
Inconsistent Thickening: Plain cornstarch is unreliable for achieving a consistent thickness without heating. Variations in temperature and acidity (e.g., in orange juice) can significantly affect its thickening power. For dysphagia, a precise and consistent viscosity is vital for safety.
Flavor and Texture: Plain cornstarch can impart a starchy, grainy taste and a cloudy appearance to liquids, which can negatively affect patient compliance and lead to dehydration if they refuse to drink.

Comparing Thick-It and cornstarch for medical nutrition


Feature	Thick-It (Original)	Plain Cornstarch
Ingredients	Modified cornstarch, maltodextrin	Unmodified cornstarch
Preparation	Thicken liquids instantly, hot or cold	Requires heat to thicken
Stability	Resists breakdown by saliva (amylase) and temperature changes	Breaks down with saliva, loses thickening with prolonged heat or acid
Texture	Generally smooth and consistent, depending on the product	Can be grainy or lumpy if not properly prepared or mixed
Appearance	Less cloudy and more clear, depending on the liquid and concentration	Produces a cloudy appearance
Intended Use	Medical food product for dysphagia management	General cooking thickener for sauces and glazes
Safety for Dysphagia	Professionally formulated and recommended for dysphagia	Not safe or recommended for dysphagia due to instability

Proper use of dysphagia thickeners

To ensure safety, follow these steps when preparing thickened liquids for dysphagia:

Consult a Professional: A Speech-Language Pathologist (SLP) or dietitian should assess the individual's swallowing ability and recommend the appropriate thickness level (e.g., nectar-thick, honey-thick).
Follow Directions Precisely: Always follow the manufacturer's instructions on the Thick-It package regarding the amount of powder to add for the desired consistency.
Measure Accurately: Use the provided scoop or a standard measuring spoon to ensure an exact and consistent ratio of powder to liquid.
Mix Vigorously: Stir the powder briskly into the liquid until it is completely dissolved to prevent lumps.
Allow Time to Thicken: Let the mixture stand for the recommended time (typically 1-5 minutes) to achieve its final, stable consistency before serving.
Consume Promptly: While commercial thickeners are more stable, it is still best to consume the thickened liquid relatively soon after preparation.

Nutritional and medical considerations

Commercial thickeners play a significant role in medical nutrition, but their use requires consideration:

Hydration: Despite thickening liquids, Thick-It does not bind fluids and therefore does not impede hydration. The water is readily absorbed. However, some patients may drink less due to changes in taste or texture, leading to dehydration.
Calorie and Carbohydrate Content: Starch-based thickeners, including Thick-It, can contribute significant carbohydrates and calories to a person's diet. This needs to be factored into nutritional planning, especially for individuals with diabetes. Gum-based thickeners tend to be lower in calories and carbs.
Medication Bioavailability: Thickened liquids can affect the dissolution and absorption of some medications. Consultation with a pharmacist is crucial to ensure medication efficacy is not compromised.
Alternative Thickeners: Newer gum-based thickeners, such as those using xanthan gum, are available and offer superior stability against salivary amylase and temperature changes, making them a preferred option in many clinical settings.

Conclusion: Safe and consistent nutrition for dysphagia

To summarize, no, Thick-It is not the same as cornstarch. While Thick-It Original is derived from cornstarch, it is a specialized, modified medical food product formulated for safety and consistency in managing dysphagia. Standard cornstarch is a kitchen ingredient that lacks the stability required for thickening liquids for individuals with swallowing difficulties and poses a significant aspiration risk due to salivary amylase breakdown. For the best and safest outcomes, it is always recommended to use commercial thickeners prescribed by a healthcare professional and to follow their mixing instructions precisely. A careful, professional-guided approach to thickening is a critical component of a proper nutrition diet for individuals with dysphagia.

This article is for informational purposes only and is not a substitute for professional medical advice. Always consult with a healthcare provider regarding your specific medical needs. For additional authoritative information on managing dysphagia, you can refer to resources from the National Institutes of Health.

Frequently Asked Questions

No, you should not use plain kitchen cornstarch for dysphagia. It is unsafe because the enzyme amylase in saliva breaks down the starch, causing the liquid to rapidly thin in the mouth and increasing the risk of choking and aspiration.

Modified cornstarch is a key ingredient in Thick-It. It is processed to thicken instantly and remain stable in both hot and cold liquids, unlike regular cornstarch which requires heat to activate. This makes it safer and more reliable for dysphagia management.

While Thick-It is designed to be flavorless, some people may notice a slightly different mouthfeel or a slightly cloudy appearance, depending on the liquid and the thickness level. This is generally less noticeable than with plain cornstarch.

The appropriate thickness level (e.g., nectar-thick, honey-thick) should always be determined by a healthcare professional, such as a Speech-Language Pathologist (SLP), based on a swallowing assessment.

Yes, many commercial thickeners are now gum-based, using ingredients like xanthan gum. These are often preferred in clinical settings because they are even more resistant to breakdown from saliva and are more temperature-stable.

Starch-based thickeners can add a notable amount of carbohydrates and calories, which should be considered in nutritional planning, especially for patients with diabetes.

Thick-It itself is not a direct cause of constipation as it does not bind fluids. Constipation is more likely related to other factors like medications or insufficient fiber intake. Adequate hydration is key.