Corn starch

Other names: Corn starch, Amylum maydis, Zea mays, Zea mays starch

Corn starch, also known as Corn starch, Amylum maydis, Zea mays or Zea mays starch, is a white, shapeless powdery substance that is extracted from the kernel of maize. This starch is produced by the process of grinding and washing the maize kernel and then drying it. The result is an odourless powder that has an extremely wide range of applications, particularly in the food and pharmaceutical industries, but also in the cosmetics and paper industries.

In the food industry, corn starch is used as a thickening agent in sauces, soups and desserts, i.e. products where the desired consistency must be achieved. It is also often included in baked goods and is added to some baked goods to achieve lightness and volume. It is also used as a filler in confectionery. In the pharmaceutical industry, this starch is an important ingredient in powders, tablets and capsules, and in cosmetics it is a component of powders, powdered lipsticks and other cosmetic products. In the paper industry, corn starch is used in the manufacture of cardboard and paper. It is popular for its neutral odour and taste as well as its processing properties.