What specific condition causes arrowroot thickening action to fail or break down?
Answer
High acidity, such as from citrus fruits
The effectiveness of arrowroot as a thickener is highly dependent on the chemical environment of the liquid being modified. Specifically, arrowroot starch performs optimally when the solution is neutral or slightly basic (alkaline). If the environment becomes overly acidic, for example, when attempting to thicken sauces heavily flavored with acidic ingredients like lemons or limes, the starch molecules are unable to maintain their structure. This sensitivity leads to the failure of the thickening action, causing the sauce or mixture to become thin and uncooperative, necessitating careful pH balancing or the inclusion of secondary thickeners in tart recipes.
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