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STARCH MAIZE CORN
Maize starch is used for its gelling or thickening properties in many sectors of agro-food applications (soups, delicatessen meats, sauces, pastas, creams). Used in Pastry, cream, Desserts, coating, etc. Sometimes preferred over flour alone because it forms a translucent mixture, rather than an opaque one.
Corn starch, maize starch, or cornflour is the starch derived from corn grain. 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.
Cornstarch should be kept covered in a cool dark place (the pantry) away from moisture. The best way to store it is in its original container with the lid re-sealed. As long as it remains dry, it will remain safe to use since the shelf life of cornstarch is really indefinite.
Most commonly known as corn starch, maize starch is used in Bakery industry, as well as thickening sauces, puddings, and gravies. One of the best industrial uses of maize starch powder is bakers using it to improve the texture and tenderness of cakes.