Properties and uses of corn starch
Cornstarch is white in color and has a typical mild taste and smell. Its texture – loose and light – allows it to be easily incorporated into a variety of formulas, from baked goods to desserts and beverages. Cornstarch has the ability to form gels when heated, which is used to thicken sauces, soups or pie fillings, while providing clarity and a glossy finish to dishes.
W pharmaceutical industry corn starch is used as a bulking agent in tablets and capsules, where it acts as a carrier of medicinal substances, facilitating their dosage and release.
In addition, its moisture-binding properties make it a valued ingredient in cosmetic manufacturing, where it is used to control the viscosity of products and as a natural absorber of excess sebum on the skin.
Security
The product also has a favorable safety profile. The corn starch is GMO-free, and is produced without the use of preservatives. Physicochemical checks confirm low moisture, ash and protein content, indicating high purity of the ingredient. In addition, the starch meets strict standards for heavy metal and mycotoxin content, guaranteeing safe use.
Nutritional values
| Nutritional value of the product | in 100g |
| Energy value | 1493 kJ / 351 kcal |
| Fat | 0 g |
| of which saturated fatty acids | 0 g |
| Carbohydrates | 86,8 g |
| of which sugars | 0,9 g |
| Fiber | 1,7 g |
| Protein | 0,2 g |
| Salt *. | 0,01 g |
*The salt content is due solely to the presence of naturally occurring sodium.
