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? C27H48O20?? 98 whiteness? CAS No. 9005-25-8?? EINECS No.? 232-679-6??In powdered sugar, corn starch serves as an anti-caking agent while in puddings, corn starch serves as a thickening agent.
Corn starch is also paired with flour in baking formulas to give the baked item greater crumb strength, while at the same time increasing the tenderness of the grain. An important note in the
comparison of thickening capabilities of flour and corn starch is that corn starch has double the thickening power than that of flour, so it needs to be included in portions half in size as
flour.Puddings:?Corn starch is utilized as a thickening agent to bind ingredients to a paste.Shortbread or shortbread-like snack items: Utilized to denote the tender, crumbly characteristics
known in shortbread items.Cake flour substitute:?Corn starch can be used as a partial replacement for cake flour in a baking formula, due to the fine, powdery-like texture and similar baking
characteristics.Brownies, baked items from a batter: Thickening agent.Biscuits, rolls, bread items: Thickening agent.Frostings or fillings: Thickening agent.Gluten free:?Corn starch is used with
gums and protein (e.g. egg) to replace the functionality of gluten.??