I'm trying to thicken a heat-sensitive mixture. I would like to use cornstarch as a thickener, but from my understanding, cornstarch must be heated to near-boiling (95 deg C) to gel in a mixture. I would like to avoid heating the whole mixture to boiling. If I make a cornstarch slurry, heat it to boiling, and then add it to a cold or room-temperature mixture, will it still have a thickening effect?
I would prefer to avoid other thickening alternatives like xanthan gum or arrowroot.