BACK TO PREVIOUS PAGE
Corn Starch. The principal carbohydrate (q.v.) of corn (q.v.) obtained in pure form as a fine, white powder by separating it from corn gluten (q.v.) by a process of wet milling (q.v.). The starch is commercially available in various forms, such as pregelatinized (q.v.), chemically modified, or in its natural state, in conformity with its intended application as a filler (q.v.), thickening agent (q.v.), hydrocolloid (q.v.), etc., in different foods.