We are offering corn starch etc.corn starch, cornstarch, cornflour or maize starch is the starch of the corn (maize) grain obtained from the endosperm of the corn kernel. Corn starch is used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custards. It 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). It is usually included as an anticaking agent in powdered sugar (10x or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw corn starch taste. Baby powder often uses cornstarch.[citation needed]when using corn starch, mix it first with cold water (or another liquid) until it forms a smooth paste, and then add it to whatever is being thickened. If it is added directly into the cooking food it will form lumps that are then difficult to mash out for a smooth mixture.[1] an easy way to make certain that all the lumps are gone from the corn starchwater mixture is to put the two into a jar with a screw on lid and vigorously shake the sealed jar until the lumps are gone.[citation needed] this also works with a flourwater mixture. This method also allows for better portion control when slowly adding it to a soup, sauce, or gravy. food additive, paper.
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