Food Corn starch (Corn Flour) is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. · Corn flour is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization). · Food Starch is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). · Baby powders often includes cornstarch among its ingredients Starch applications in Food Industry:- o BAKERY (Bread,Buns,Cake etc) o CEREALS o BABY POWDER o KETCHUP & SAUCE o SOUPS o SALAD DRESSING o SYRUPS o GRAVIES o PUDDNG POWDER & DAIRY PRODUCTS o CUSTARD POWDER,ICE-CREAM,WAFFLES o AS THICKNER / BINDER o NAMKEEN


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