Corn Starch
Corn starch, also known as cornflour, is a versatile ingredient derived from the endosperm of corn kernels. It is widely used in culinary applications, food processing, and various industrial sectors for its thickening, binding, and stabilizing properties.
Corn starch is extracted from the endosperm of maize kernels through a milling and separation process. In India, corn starch production facilities are located in states such as Maharashtra, Karnataka, and Madhya Pradesh, where maize cultivation is prominent. The starch is separated from the corn kernel, refined, and dried to produce a fine, white powder with neutral taste and odor.
Indian corn starch production emphasizes high purity and consistency to meet food-grade standards. It is gluten-free and widely used as a thickening agent in sauces, soups, desserts, and baked goods. Corn starch is valued for its ability to impart smooth texture, improve mouthfeel, and stabilize food formulations. Quality control measures ensure that Indian corn starch meets stringent criteria for viscosity, clarity, and microbiological safety.