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corn starch used as thickening agent
- Apr 25, 2018 -

Corn starch is used as a thickening agent in liquid-based foods (e.g., soupsaucesgraviescustard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flouralone because it forms a translucent, rather than opaque mixture. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).

It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar).

A common substitute is arrowroot, which replaces the same amount of cornstarch.

Food producers reduce production costs by adding varying amounts of cornstarch to foods, for example to cheese and yogurt.

Chicken nuggets with a thin outer layer of cornstarch allows increased oil absorption and crispness after the latter stages of frying.

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