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The starch made from the endosperm of corn, containing amylose and amylopectin starch molecules. When starch is heated in water it forms a viscous, opaque paste. The paste forms semisolid gels upon cooling and has the ability to form strong adhesive films when spread and dried. Cornstarch is not freeze-thaw stable and is used widely except when clarity or the lack of gel formation is desired. It exists as fine or coarse powders. The coarse starch is sometimes termed pearl starch. It is used in sauces, gravies, puddings, pie fillings, and salad dressings. The typical usage level is 1 to 5 percent. It is also termed maize starch and common cornstarch, regular cornstarch, or unmodified cornstarch.
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