Write a one page (250 word) paper on the difference between thickening agents

Write a one page (250 word) paper on the difference between thickening agents.

“what is the difference between starches in sauce making” or “what starch makes the best sauce”

Answer preview

The two common groups of starches used in sauce thickening are grain and root starches. Cornstarch is the most common grain starch, and it is obtained from refining the endosperm of corn (Boyles, 2019). On the other hand, arrowroots and potato starch are common roots starches obtained from root tubers and have similar properties.  One difference between Cornstarch and arrowroots starches is that cornstarch thickens sauces at high temperatures while arrowroot starches thicken at low temperatures (Boyles, 2019). Second, cornstarch has a high thickening capacity at the beginning of cooking, while arrowroot starch thickens at the very end of cooking since it can’t hold high temperatures.  Similarly, cornstarch is best for thickening dairy-based products since it does not turn slimy, while arrowroot starches are unfavorable for dairy-based products.

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