Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.

Question

Quizplus · Accepted Answer

Regular cornstarch is commonly used to thicken puddings due to its excellent thickening properties and neutral flavor. Waxy cornstarch, on the other hand, is preferred in the manufacture of canned and frozen food products because it forms a clear, stable gel that withstands processing and storage conditions better than other starches.

Commercially, _____ Is Most Often Used to Thicken Puddings, Whereas