After starch thickens, which should be added?

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Starch thickening relies on gelatinization, where heated starch in water swells and traps liquid to create viscosity. Adding sugar or acid during this heating can disrupt that process: sugar competes for water, which can delay or weaken thickening, and strong acid can hydrolyze starch molecules, thinning the gel. Because of that, you add sugar and strong acid after the starch has already thickened to maintain the structure while achieving the desired sweetness and acidity. Butter or water don’t serve this same textural purpose, and salt, while a flavoring, isn’t about ensuring the thickened texture in this context.