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Reload this Page Thickener for use in Diabetic meals?

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Old 02-12-2011, 09:00 PM   #11
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Originally Posted by potsnpanties View Post
Could be why a lot of cornstarch puddings seem to 'break' after they have cooled rather than keeping a consistent form that makes sense.
Cornstarches are just little water ballons...they suck up as much as they can and when they overfill...sploosh!

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Old 02-12-2011, 09:34 PM   #12
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Cornstarches are just little water ballons...they suck up as much as they can and when they overfill...sploosh!
...I kind of wish I could see that occur under a microscope now. That sounds rather neat.

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Old 02-12-2011, 09:41 PM   #13
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...I kind of wish I could see that occur under a microscope now. That sounds rather neat.
OOOh! that would be neat! I like how you think! I love experiments!

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