• C₂₇H48O20 

• 98 whiteness

• CAS No. 9005-25-8 

• EINECS No.  232-679-6 

In powdered sugar, corn starch serves as an anti-caking
agent while in puddings, corn starch serves as a thickening agent. Corn starch is also paired with flour in baking formulas to give the baked item greater crumb strength, while at the same time increasing the tenderness of
the grain. An important note in the comparison of thickening capabilities of flour and corn starch is that corn starch has double the thickening power than that of flour, so it needs to be included in portions half in size
as flour.

Puddings: Corn starch is utilized as a thickening agent to bind ingredients to
a paste.

Shortbread or shortbread-like snack items: Utilized to denote the tender, crumbly characteristics known in shortbread items.

Cake flour substitute: Corn starch can be used as a partial replacement for cake
flour in a baking formula, due to the fine, powdery-like texture and similar baking characteristics.

Brownies, baked items from a batter: Thickening agent.

Biscuits, rolls, bread items: Thickening agent.

Frostings or fillings: Thickening agent.

Gluten free: Corn starch is used with gums and protein (e.g. egg) to replace the
functionality of gluten.

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