You switch from cornstarch to tapioca as a thickener in a fruit sauce. The sauce becomes unacceptably stringy when it cools. What should you do differently next time to prevent this from happening?...

You switch from cornstarch to tapioca as a thickener in a fruit sauce. The sauce becomes unacceptably stringy when it cools. What should you do differently next time to prevent this from happening?

Does sugar speed up or slow down the process of starch gelatinization? Does acid speed up or slow down the process of starch gelatinization?