The chef compared several corn starches to determine which thickened the sauce best.

She mixed corn starch with cold water before stirring it into the hot soup to avoid lumps.

I used tapioca starch to thicken the sauce for the stir-fry.

Food manufacturers often choose potato starches to improve texture without adding gluten.

I added potato starch to the sauce to give it a silky texture.

In the corner of the garden, a cluster of starch hyacinth nodded in the spring breeze.

Scientists examined the starch hyacinths under a microscope to study their carbohydrate composition.

The chef used wheat starch to thicken the sauce without changing its flavor.

The manufacturer specified hydroxypropyl starch as the preferred thickening agent for the new sauce formulation.

Several tapioca starches were sampled to compare their thickening abilities in the laboratory.