Corn Starch
Corn Starch, dense, powdery "flour" obtained from the endosperm portion of the corn kernel, is a gluten-free shortening agent. Corn Starch, which tastes very much like flour, is most commonly used as a thickener for puddings, sauces, soups and gravies. Because it tends to form lumps, Corn Starch is generally mixed with a small amount of cold liquid to form a thin paste before being stirred into a hot mixture. Sauces thickened with Corn Starch will be clear, rather than opaque, as with flour-based sauces. Corn Starch is also used in combination with flour in many European cake and cookie recipes because it produces a finer-textured, more compact product than flour alone.
Corn Starch is the largest starch commodity in the world. Americans rely on Corn Starch for over 90 percent of their starch needs. Starch makes up the nutritive reserves of many plants. During the growing season, the green leaves collect energy from the sun. This energy is transported as a sugar solution to the starch storage cells, and the sugar is converted to starch in the form of tiny granules. Corn Starch is often used as a binder in puddings. Most of the packaged pudding mixes available in grocery stores include Corn Starch. You can make your own Corn Starch puddings at home, using a double boiler. The most basic Corn Starch pudding is made from just milk, sugar, Corn Starch and a flavoring agent. Corn Starch is best dissolved in cold water, as it forms obstinate lumps when mixed with warm or hot water. This versatile starch product is also a popular culinary thickener for sauces and gravies, and is sometimes used as a substitute for talcum powder.
Caution: As with any dietary or herbal supplement, you should advise your health care practitioner of the use of this product. If you have ulcers, gallstones or are nursing, pregnant, or considering pregnancy, you should consult your health care provider prior to taking this product.
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