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  2. Corn starch - Wikipedia

    en.wikipedia.org/wiki/Corn_starch

    Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]

  3. Non-Newtonian fluid - Wikipedia

    en.wikipedia.org/wiki/Non-Newtonian_fluid

    An inexpensive, non-toxic example of a non-Newtonian fluid is a suspension of starch (e.g., cornstarch/cornflour) in water, sometimes called "oobleck", "ooze", or "magic mud" (1 part of water to 1.5–2 parts of corn starch). [22] [23] [24] The name "oobleck" is derived from the Dr. Seuss book Bartholomew and the Oobleck. [22]

  4. Starch - Wikipedia

    en.wikipedia.org/wiki/Starch

    Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and ...

  5. Cornstarch - Wikipedia

    en.wikipedia.org/?title=Cornstarch&redirect=no

    This page was last edited on 29 April 2010, at 00:31 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...

  6. Maltodextrin - Wikipedia

    en.wikipedia.org/wiki/Maltodextrin

    Maltodextrin can be enzymatically derived from any starch, such as corn, potato, rice or cassava. [1] [4] [5] In the United States, this starch is usually corn; in Europe, it is common to use wheat. A food starch is boiled. The resulting paste is treated with a combination of acid and enzymes to produce maltodextrins. [6]

  7. Starch production - Wikipedia

    en.wikipedia.org/wiki/Starch_production

    In these machines pulp diluted with water is washed with a strong stream of water to flush out the milk starch. The mash smuggling with water is a waste product – dewatered potato pulp . Starch milk is contaminated by small fiber particles (potato tissue fragments) and the remaining components of the potato juice – that is why it is called ...

  8. What is corn syrup? When should you use it and why does it ...

    www.aol.com/news/corn-syrup-why-does-bad...

    The glucose in corn syrup binds water well, helping prevent moisture loss and extending the shelf life of baked goods “without the cloying sweetness” of honey or other sugar syrups, McGee says.

  9. Glucose syrup - Wikipedia

    en.wikipedia.org/wiki/Glucose_syrup

    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.