Thin-boiling starches have been through a process step consisting in a smooth acid hydrolysis of the granular, thus decreasing hot paste viscosity (low hot viscosity at high concentration). They are also described as cook-up starches.
The higher the fluidification level is, the softer the final texture is (for same botanical origin).
Native starches will develop too much viscosity at high concentration. You would thus expect tailing during depositing. They generally show less stability of texture over time compared to stabilized starches.