Home / Corn Starch
Home / Corn Starch
Corn starch is produced when kernels of Zea mays are processed and refined by using a series of steeping (in the presence of SO2), separation and grinding processes. The process enables the separation of the endosperm from the germ and the removal of gluten. Starch, together with gluten, make up the endosperm portion of the corn kernel.
Corn starch is used as a thickening agent in liquid-based foods e.g. soup, sauces, gravies, custard etc.
It is usually included as an anti-caking agent in powdered sugar.
Corn starch can be used to manufacture bioplastics.
Corn starch is the preferred anti-stick agent on medical products made from natural latex.
Corn starch is used to supply glucose to humans who have glycogen storage disease.
24 months from production date
Store in a clean, cool area free from infestation