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Corn starch, often known as corn flour, is a fine, powdery starch obtained from the corn kernel's endosperm. It is widely used as a thickening agent in cooking and baking, as well as in the production of a variety of products. It is a type of carbohydrate made up of long chains of glucose molecules. In hot water, maize starch dissolves to form a clear, thick paste since it is insoluble in cold water. Request for Real Time Corn Starch Prices: https://www.procurementresource.com/resource-center/corn-starch-price-trends/pricerequest Corn starch undergoes "gelation," or thickening and forming a gel-like consistency when heated in water. It has a bland flavour and doesn't add any flavour to dishes. Corn starch has a density of 0.7 to 0.9 grams per cubic centimeter. Although maize starch's particle size varies, it is normally less than 20 microns. Its pH is neutral, often between 6.5 and 7.5. The characteristics of maize starch can be influenced by its moisture level, w...