How is corn starch made
Properties: corn starch
100 g corn starch contain 346 kcal / 1448 KJ, 85 g carbohydrates, 0.4 g protein, 0.1 g fat, 0 g fiber and hardly any minerals and vitamins. Starch flour is valuable as a source of energy and because of its baking properties.
Origin: corn starch
Corn originally came from Mexico, but is now grown around the world.
Use: corn starch
Corn starch is suitable for baking cakes, pies, biscuits and particularly fine-pored and crumbly pastries. Starch made from corn is usually gluten-free and lactose-free. As a result, it can be used as an inexpensive way of baking by people who suffer from allergies or lactose intolerance.
In cooking, cornstarch is used as a binding agent for soups, vegetables and sauces. Adding the starch thickens soups and sauces, giving them the right consistency. Corn starch is also used for desserts such as puddings, creams, red grits and fruit dishes.
Some mothers also prepare baby foods with cornstarch. It is imperative to pay attention to the correct dosage of the starch. Bottle food can be enriched with corn starch and should thus ensure better satiety for the baby. If you dose the strength incorrectly, you can harm the baby. Babies are prone to constipation and abdominal pain if the cornstarch is not tolerated or if the wrong dosage is added to the baby food. In principle, starch should not be added to baby food, as ready-made foods for babies often already contain starch. In the food industry, corn starch is often found in confectionery, baked goods and dairy products.
Storage: corn starch
Corn starch must be stored in a cool, dry place as moisture would spoil the starch. Ideally, it is stored in a lockable storage jar in a cool, dry and dark place. Starch is tasteless, but it can easily take on the taste of other foods, so it should be stored separately from other foods, ideally locked. Corn starch can be kept and stored for several years under ideal conditions.
Health corn starch
Corn starch is gluten free. It is therefore particularly suitable for those with gluten intolerance.
Corn starch season:
The corn starch is obtained from the cells of the maize crop. The plants store the starch as excess energy reserves in their tissues. As an organic compound, starch is one of the most important carbohydrates in humans.
Corn starch Flavor: neutral in taste
Corn starch and its extraction
To obtain the corn starch, the starch is separated from the sterilized and swollen grain in a washing process using a saline solution.
Corn starch is preferred by people at risk of allergies. It is important to check whether the starch is actually gluten- and lactose-free before buying. The manufacturers of the corn starch note on the packaging whether the product contains traces of gluten and milk. In this case, the corn starch is not suitable for people with allergies.
More pictures of cornstarch
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