What each one does
Native starch granules can swell and break down under heat and shear, reducing viscosity. Cross linking can improve resistance to that breakdown; performance depends on the starch grade and processing conditions.
What decides it
Temperature, holding time, shear, acidity and the rest of the formulation determine performance. More severe or acidic conditions can increase starch breakdown, so assess the grade through the actual process.
Where the obvious answer is wrong
When a retorted sauce comes out thin, increasing starch alone may not correct inadequate process tolerance and may affect flavour or texture. Check the starch grade, dose and process together.
