Why does corn starch dissolve in cold water but gets clumpy in warm water?
In: 2
Starches become a sort of “gel” when they get warm. Which is why we often use it as a sauce thickener. This is also the same reason why popcorn and Cheeto puffs exist.
The reason why starches gelatinize in hot water has to do with a bunch of complicated physical processes that you can learn about here
https://en.m.wikipedia.org/wiki/Starch_gelatinization
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