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2. Corn starch - Wikipedia

   en.wikipedia.org/wiki/Corn_starch

   Corn starch is the preferred anti-stick agent on medical products made from natural latex, including condoms, diaphragms, and medical gloves. [ 15 ] [ 16 ] Corn starch has properties enabling supply of glucose to maintain blood sugar levels for people with glycogen storage disease . [ 17 ]

3. Starch production - Wikipedia

   en.wikipedia.org/wiki/Starch_production

   Starch production is an isolation of starch from plant sources. It takes place in starch plants. Starch industry is a part of food processing which is using starch as a starting material for production of starch derivatives, hydrolysates, dextrins. At first, the raw material for the preparation of the starch was wheat. Currently main starch ...

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. Corn wet-milling - Wikipedia

   en.wikipedia.org/wiki/Corn_wet-milling

   A corn wet-milling facility in Lafayette Indiana operated by A.E. Staley Manufacturing Company. Corn wet-milling is a process of breaking corn kernels into their component parts: corn oil, protein, corn starch, and fiber. It uses water and a series of steps to separate the parts to be used for various products. [1]

6. A Guide to Different Types of Flour and When to Use Them - AOL

   www.aol.com/guide-different-types-flour-them...

   Whereas cornmeal is beloved for its gritty texture and cornstarch is a useful thickening agent, corn flour is a gluten-free flour that can produce tender baked goods full of delicious corn flavor.

7. Corn syrup - Wikipedia

   en.wikipedia.org/wiki/Corn_syrup

   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.