A clarifying agent is a substance used to remove suspended impurities from liquids, producing clarity. In food preparation the classic agent is egg white, whisked into simmering stock where its proteins coagulate into a raft that traps particles, the secret of clear consommé. Winemakers and brewers use bentonite clay, gelatin, isinglass, or silica to fine their products, settling haze-forming proteins and yeasts. Each agent works by binding unwanted particles into masses heavy enough to settle or filter out. Choice depends on the liquid, dietary considerations such as vegan suitability, and whether flavour might be affected.