Corn starch is one of the most versatile plant-based raw materials, widely used not only in the food industry, but also in the chemical, paper, and cosmetics industries. Its thickening, stabilizing, and texturizing properties make it a valued product in many industries. In this article, we take a closer look at its properties and applications and compare it with similar products.
What is corn starch?
Corn starch is a white, finely ground powder obtained from the endosperm of corn kernels. Unlike flour, starch does not contain protein, fat or fiber, making it a pure carbohydrate product. Its main technological function is its ability to thicken and stabilize the texture of food and industrial products.
In industrial applications, corn starch plays an important role as a carrier, thickener, binding agent, and stabilizer. It is often used in the pharmaceutical industry (for the production of tablets), cosmetics (in powders and masks), and paper (for gluing paper).
Properties of corn starch
Corn starch has a number of physical and chemical properties that make it highly valued in various industries:
- excellent thickening properties – even a small amount of starch added to an aqueous solution can significantly affect its viscosity;
- effective stabilization – helps maintain a uniform consistency in emulsions and suspensions, which is crucial in the production of sauces, creams and cosmetics, among other things;
- ability to form gels when heated with water – which is used in the production of puddings, jelly desserts and confectionery fillings;
- good moisture absorption – it is used as an anti-caking or filling agent.
Corn starch is odorless, tasteless, and colorless, so it does not affect the sensory properties of the final product. What is more, in its modified form, it becomes resistant to high temperatures, acids, and enzymes, which is crucial for the production of processed foods.
Applications of corn starch
In the food industry, corn starch is used in the production of soups, sauces, creams, marinades, desserts, baked goods, ready meals, and snacks. It improves the texture of products, prevents them from separating, and extends their shelf life. It is also used as a clarifying agent in the production of beverages or as a carrier for active substances, such as colorants and flavorings.
Corn starch also has a wide range of applications outside the food sector:
- in cosmetics – it is an ingredient in natural powders, masks and talcum powders, and is also used as a matting agent;
- in pharmacy – it acts as a carrier in tablets and capsules and improves the stability of preparations;
- in the paper and textile industries – it is used as a binding agent and surface finisher.
Corn starch and corn flour
Although often confused, corn flour and corn starch are two completely different products with different properties and uses. Corn flour is made from whole corn kernels and contains protein, fiber, and fat. Due to its higher nutrient content, it is mainly used as a base for baked goods, pancakes, nachos, and other dishes.
Starch, on the other hand, contains only carbohydrates – it is not suitable as a base for baking, but it can improve the texture of products, thicken them and extend their shelf life. Due to its properties, starch is more important in an industrial and technological context.
Corn starch vs. potato starch
Corn starch and potato starch have many similar characteristics and uses, but also many differences. Potato starch has a higher amylopectin content, which translates into better gelling properties and greater clarity of the solution after cooking. Corn starch, on the other hand, performs better at high temperatures and during long cooking times—it does not lose its viscosity as quickly, making it ideal for sauces, creams, and processed foods.
Due to its ease of processing and standardized properties, corn starch is more commonly used in the pharmaceutical and chemical industries. However, both starches have their advantages – the choice depends on the type of production and the desired end result.
Modified corn starch
Modified corn starch is starch that has undergone physical, enzymatic, or chemical processes to improve its functional properties. It can be more resistant to temperature, acids, or enzymes, making it indispensable in the production of foods with extended shelf life.
This modification also allows for the creation of more stable emulsions, textures, and consistencies, especially in instant, frozen, and ready-to-eat foods. In the B2B sector, it is a highly valued solution that gives greater control over the technological process and the final product.
Where to buy corn starch?
In the B2B sector, it is not only a good price that is key, but also product availability and delivery flexibility. For both small, artisanal businesses that prefer semi-retail purchases and large manufacturing companies that buy in bulk, FCDM.eu is a good option, offering corn starch in bags. Attractive prices, fast delivery, and support in selecting the right product variant make FCDM attractive to customers looking for a trusted partner, whether they are purchasing a single bag of product or several tons.
Bibliography:
Thomas, D.J., Atwell, W.A. (1999). Starches. Eagan Press Handbook Series
Biliaderis, C.G. (2009). Structural transitions and related physical properties of starch. In Starch: Chemistry and Technology (pp. 293–372)
EU Regulation No. 231/2012 on food additives
