02-27-2025, 08:07 AM
I'm thinking on the 'molecular structure' - how the cornstarch particles interact jointly. A well-formulated powder should have a certain degree of 'snap' or 'give' when handled, which can contribute to a more realistic feel. Do you think focusing on maximizing this interaction is key, or is simply a smooth area sufficient? Are there any particular sorts of cornstarch you've found work best for this application - something with a high surface area, perhaps?