What gives honey, maple syrup and corn syrup it's thick, viscous texture?
I recently used corn syrup for a sauce recipe and really liked the texture it provided. However, I didn't like it's sweetness. Basically, I am looking for a thickener that has a similar consistency to corn syrup.
This are 2 options I have thought of so far:
guar gum - might not work as my sauce has a high vinegar content, and guar gum does not work well in acidic environments.
Chia seeds - the aftertaste may affect the final product