Currently it has strikes my mind looking for thickening agent that can hold even after resting/cooling for > 24 hours
I had tried Cornstarch, Arrowroot.
Both wont hold the thickening properties after chilling it for 24 hours
I know there is thickening gum outside the market, it is more for manufacturing and mass food production
Personally tried Guar Gum, Carragena gum and Xantum gum. they work perfectly but it is not suitable for SOP recipe menu.
But is there any starch base or any natural base thickening agent that can hold the thickening properties after cooling and resting for 24 hours?