What is corn starch
First of all, the surface of the corn is cleaned of all kinds of impurities, and then the white-yellowish powder is made through the steps of soaking, coarse crushing, separating, grinding, sieving, cleaning and drying.
Corn starch has a high economic value, not only can be eaten, but also can be used in medicine. In medicine, it can be used as a drug excipient, but also as a filler and binder in the production of tablets.
Corn starch can also be directly used in food processing, such as for fans, vermicelli, meat products, ice cream and other aspects of the production and processing; or also for the brewing of beer to extract the amylose; and corn starch can be used to make paper.
Besides, corn starch is most widely used in daily life - as a thickener in Chinese and French cuisine. It is also known as "thickening", which is made by adding water to cornstarch.
Among starches, the best choice for "thickening" is kudzu powder, which can thicken soup at lower temperatures, but its production is relatively small. Therefore, it is less common in daily life.
The next best is cornstarch. Although compared with kudzu, corn starch has to be in a high temperature environment to make the soup thick; however, corn starch will not become thin when it is cooled compared with potato starch. The production of corn starch is also higher because corn is one of the major food crops in the country.