Retrogradation and Syneresis: Cooling gels made with cornstarch can present a few problems.

Researchers found no decrease in viscosity if acid was added to a gelatinized mixture after it had cooled to room temperature. Finally, if you’re keen on adding acidity to a cornstarch-thickened sauce, consider adding the acid after the mixture has cooled. Interestingly, according to this study, adding a small amount of acid (keeping the pH between 3.6 and 5.5) increases the viscosity of the mixture. Much like heat, certain acids like acetic acid (vinegar) or citric acid (lemon juice) can severely hamstring the efficacy of cornstarch: in combination with heat, at sufficient concentrations these acids can break starch molecules down into component sugars.

pH Tolerance: Acids tend to inhibit the thickening power of cornstarch.For this reason, it’s wise to add cornstarch toward the end of cooking-as is customary in many Chinese stir-fry dishes. Why? Prolonged, excessive heat can degrade those swollen starch molecules, and eventually decrease the potential thickening power, which leads to a thinner sauce than you’d expect.

But you also may have heard that you shouldn’t boil cornstarch for too long, since the sauce will begin to thin. Heat Stability: Cornstarch begins to gelatinize in water around 144–162☏ (62–72☌), and fully gelatinizes around 203☏ (95☌).

Bake dredge cooking definition