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A. E. Staley also produced many famous food and household brands including Cream Corn Starch, Staley Pancake and Waffle Syrup, Sta-Puf fabric softener, Sta-Flo liquid starch and Sno Bol toilet bowl cleaner. The food and household brands were subsequently sold to Purex Industries, Inc. in 1981. [9] Presently, only Cream Corn Starch (Conagra ...
In 1975, Purex liquid laundry detergent was introduced. Purex liquids began the use of its distinctive blue plastic bottle in 1981. In 1981, Purex acquired the food and household brands of A. E. Staley Manufacturing Company , among them, Cream Corn Starch, Staley Pancake and Waffle Syrup, Sta-Puf fabric softener, Sta-Flo liquid starch and Sno ...
This article is a list of notable brand name food products that are presently produced as well as discontinued or defunct, organized by the type of product. This list also includes brand-name beverage mix products.
Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
Examples of dishes that use kuzuko: [1] Ankake (liquid stock thickened with kuzuko) Goma-dofu (kuzuko pudding with sesame paste) Examples of wagashi (Japanese desserts) with kuzuko: Kuzumochi cakes; Kuzukiri (clear cake of boiled kuzuko cut into noodle-like strips and eaten with kuromitsu) Kuzuzakura (a.k.a. kuzu-dama, a cake of bean paste ...
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture , add volume, prevent crystallization of sugar, and enhance flavor.
Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. [8] Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water. Acid-treated starch forms the shell of jelly beans. Oxidized starch increases the stickiness of batter.
When starch is added, the result is called 'pastry cream' (French: crème pâtissière, pronounced [kʁɛm pɑtisjɛːʁ]) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.
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