Cornstarch and potato starch are both white, ... Since the bonded web the granules form isn't as dense, water will be able to ...

Cornstarch needs heat (in the ballpark of 203°F) in order for “starch gelatinization”—that is, the scientific process in which starch granules swell and absorb water—to occur.

According to Harold McGee’s On Food and Cooking, corn starch can require a gelation temperature (the temp where the granules starts to swell and thicken) of as high as 180℉. This isn’t quite ...

For example, cornstarch swells to about 20 times its original volume before it pops, while potato starch can swell to 100 times its original size. Huge granules give potato starch unique ...

You may have known cornstarch is good for baking, ... Each starch granule ranges from 40 to 50 microns in diameter, which Takhistov says is about the thickness of human hair.