Chris De Young wrote:

> I've never heard of Veloutine (and Google gives me mostly pages in French).
> It's a starch, I gather? How is it different/better/worse than flour or
> corn starch for thickening things?

According to the list of ingredients it is potato starch, lactose, Maltodextrin,
rice flour and of caramel (for colouring). I think there is also a white
Veloutine. According to the side panel on the box it is imported into Canada by
Best Foods. I think that Knorr also has a Veloutine.

It's great stuff. You just add the powder right into the liquid and stir it
around and it mixes right in. Bring it to a boil and it thickens in seconds.