Final answer:
To achieve a low gloss finish in the end product, Tapioca starch is a more suitable choice due to its properties compared to Cornstarch, Arrowroot, or certain formulations of Cleargel that are not designed for low gloss.
Step-by-step explanation:
If the goal is to achieve a low gloss finish in the end product, the type of starch used can influence this characteristic. Cornstarch and arrowroot starches are known for their ability to provide a shiny and glossy appearance due to their composition. On the other hand, Tapioca starch is more commonly associated with a lower gloss finish and might be the better option among the choices listed (A) Cornstarch, (B) Tapioca, (C) Arrowroot, (D) Cleargel. However, it is important to note that Cleargel, a modified cornstarch, can also be formulated to provide various gloss levels, and certain types of Cleargel are specifically designed to offer a low gloss finish. In the food industry, the exact finish depends on the formulation and processing of the starch.
Starch consists of two polymers, amylose and amylopectin. Amylose tends to form complexes that lead to a glossier appearance when gelatinized, whereas amylopectin, due to its branched structure, has different properties. The choice between starch types such as Tapioca or a specific formulation of Cleargel would depend on the extent of the gloss desired in the end product.