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Corn starch, cornstarch, cornflour or maize starch is the starch of the corn (maize) grain obtained from the endosperm of the corn kernel.
Raw materials:The corn is steeped for 30 to 48 hours, which ferments it slightly. The germ is separated from the endosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. It is separated from the gluten and other substances, mostly in hydrocyclones and centrifuges, and dried. (The residue from every stage is used in animal feed and other products.) Finally the starch may be modified for specific purposes.
Uses:Corn starch is used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard.