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Thickening agents are flavorless starches or proteins commonly used in cooking; such as thickening gravy for Thanksgiving dinner. Why would you suspect corn starch is a common thickening agent? a. It has a crystalline structure c. It reacts positive to the iodine test b. It is acidic d. All of the above

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Erudite1
The correct option is this: IT HAS A CRYSTALLINE STRUCTURE.
The structure of corn starch make it possible for it to be used as a thickener. When corn starch is dissolved in hot water or any hot substance, it thickens as it cools down because of its structure.

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