Modified corn starch, used for thickening and gel

Modified corn starch, used for thickening and gelProduct Description With a neutral taste and smell, our organic corn starch is most commonly used as a thickening agent for sauces, soups, gravies and custards. It is also used as an anti caking agent for powdered sugar and baking powder. Sometimes referred to as "maize starch", corn starch is derived from the endosperm of kernels of corn. The starch is extracted from the kernels through a process of steeping, washing and grinding. First the corn

Product Description

With a neutral taste and smell, our organic corn starch is most commonly used as a thickening agent for sauces, soups, gravies and custards. It is also used as an anti-caking agent for powdered sugar and baking powder. 

Sometimes referred to as "maize starch", corn starch is derived from the endosperm of kernels of corn. The starch is extracted from the kernels through a process of steeping, washing and grinding. First the corn kernels are steeped for 30 to 48 hours and then the germ is separated from the endosperm. The endosperm is then ground into a fine pulp.  The starch is removed from the pulp through a process of washing and the starch is separated from the pulp through a centrifuge process. The starch is then dried into a fine powder and packaged in air-tight containers.

Product Application

- Used as a thickening agent in the preparation of instant, fast food.
- Used as a stable coupling agent in thickening foods.
- Add strength to soft flours, when the dough is cooked, it feels better.
Application: noodle cakes, vermicelli, pasta products, marshmallows, ham, meatballs, fish balls, sausages, breads, instant
noodles, fish cakes, silk rolls, beef balls ...