Starch
Starch is a carbohydrate polymer widely used in the food industry as a thickener, stabilizer, and texture
enhancer. It is naturally derived from sources such as corn, wheat, potatoes, and tapioca. Starch plays a vital
role in food processing by improving consistency, moisture retention, and shelf life. It is commonly used in
sauces, soups, bakery products, confectionery, dairy items, and processed foods. Modified starches further
enhance gelling, emulsification, and freeze-thaw stability.
Chemical Formula: (C₆H₁₀O₅)n
Chemical Code: CAS Number: 9005-25-8Used as a thickener in sauces, gravies, and soups
Cornstarch is commonly used as a thickener in sauces, gravies, and soups. Just a small amount, mixed with
cold water to form a slurry, can give dishes a smooth, rich texture without altering flavor.Enhances texture and consistency in bakery products
Cornstarch enhances the texture and consistency of bakery products by making them softer, lighter, and more
tender. It helps improve structure without adding heaviness.Acts as a stabilizer in dairy products like yogurts and puddings
Cornstarch acts as a stabilizer in dairy products like yogurts and puddings by preventing separation and
maintaining a smooth, creamy texture throughout shelf life.
