Corn Starch

Corn starch, a carbohydrate thickening agent comprised of amylose and amylopectin, that when hydrated adds texture, mouthfeel and viscosity, and controls water in many food applications (i.e., in soups and foods, such as sauces, gravies and desserts) in either its native (natural) or modified form. This topic discusses technology and chemical or physical modification, specifications (including stability to heat, acid or pH, shear, and freeze/thaw characteristics) and applications of corn starches in food and beverages.