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Corn starch

Corn starch (from the German kraftmehl) is a substance that is synthesized in corn grains during photosynthesis. The resulting powder is used in baking bread, confectionery, preparation of some drinks, creams, sauces.

Corn starch is obtained from crushed corn grains using various technologies.

The process of obtaining corn starch involves processing grain in 0.2% sulfurous acid solution at a temperature of 48-50 ° C for 48-50 hours. In this case, the grains swell and part of their contents passes into the solution. Then the grain is crushed, the embryos are separated from the resulting mass (the so-called "porridge"), which are later used to produce corn oil, as well as fiber. As a result, starch and gluten are obtained, which is separated during further processing. Purified corn starch is dehydrated to obtain a marketable product[1]. There is also modified corn starch — heat-treated.