Corn Starch Description

Corn Starch

Corn Starch - starch extracted from corn grains. It does not contain gluten.

Corn Starch produce superior, the 1st grade. In appearance - a homogeneous white powder with a yellowish tinge, free from foreign odors. Mass fraction of ash - not more than 0.2% moisture than 13%.

Industrial method of producing corn starch comprising the following steps: soaking corn grain, rough grinding, separation bud, fine grinding slurry, refining of starch, protein separation, washing starch and its drying. Then, from the resulting starch hydrolysis by enzyme preparations produce different carbohydrate composition of molasses or glucose.

The most promising areas of use of the starch in the food industry is the production of concentrated soups, puddings, jelly, fruit and dairy desserts, different types of sauces, pates and pastes. Corn Starch is used in the food industry, especially in the so-called wide extrusion products such as biscuits, breakfast cereals, pasta due to its effect to clear or significant expansion. As used in cooking as a substitute for flour or cooking cream as a thickener, emulsifier, as basic resin material as a valuable component of baby and dietetic foods as structure-forming component food.

Corn Starch is used to make ethanol as well.

Intresting Facts about Corn Starch

In 2006, the program "El Hormiguero", which comes on the Spanish television has been showing people walking in a pool filled with a mixture of water and raw Corn Starch (so-called “non-Newtonian Fluid"). The clip then that contract was featured on Youtube. A mixture of Corn Starch with a little water, with excitation at high frequencies, behaves as a very viscous liquid.