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Agar agar comes to mind. Chef Peter Marting did a two part series on thickeners that may be of some help to you:
[article="6805"]Making Sense Of Food Thickeners Part I [/article][article="6807"]How To Make Roux Making Sense Of Food Thickeners Part Ii [/article]
Two books I would recommend are:
[product="6283"]On Food And Cooking The Science And Lore Of The Kitchen [/product]
and
[product="6364"]Sauces Classical And Contemporary Sauce Making [/product]
 
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