Corn Starch

Corn Starch

Corn starch is a native starch extracted from the endosperm of corn kernels, serving as a versatile thickener, stabilizer, and moisture binder in food formulations. In the food industry, it gelatinizes upon heating to create smooth, glossy textures in sauces and gravies, adds tenderness to baked goods by controlling moisture migration, and provides clean-label thickening for instant desserts and coatings. It excels in applications requiring neutral flavor, rapid viscosity buildup, and cost-effective performance without altering taste profiles.

Food Industry Applications

• Bakery products: Thickens fruit fillings, glazes, and custards in pies, donuts, pastries, and cakes for glossy sheen, heat stability, and tenderness without cracking during baking.

• Sauces, gravies, and soups: Provides smooth, glossy thickening in instant soups, gravies, puddings, and Asian sauces with short texture and freeze-thaw stability for ready meals.

• Confectionery: Gels and texturizes gums, jellies, marshmallows, and soft candies as a cost-effective starch source for chewiness, clarity, and moisture control.

• Processed meats and dairy: Binds moisture in sausages, meatballs, yogurt, and ice cream as a fat replacer and stabilizer preventing syneresis and ice crystal formation.

Other Industry Applications

In paper manufacturing, sizes paper and improves printability; in textiles, acts as sizing agent for warp yarns; in adhesives, provides strong bonding in gummed tapes and labels; in pharmaceuticals, serves as filler and disintegrant in tablets; in cosmetics, thickens creams and lotions.