Corn Starch
Corn starch is a purified carbohydrate extracted from corn. Its main components are amylopectin and amylose. It is a common food thickener and processing raw material. Its nutritional value is concentrated on rapid energy supply, but its vitamin, mineral and dietary fiber content is extremely low. Its functions include stabilizing food texture, assisting blood sugar control (need to be reasonably matched), etc., but excessive consumption may increase the metabolic burden.
- Nutritional value
- Mainly carbohydrates: Corn starch contains about 85-90% carbohydrates in the form of starch, which can be broken down by the human body into glucose to quickly replenish energy. It is suitable for moderate consumption after exercise or when physical recovery is urgently needed.
- Low protein and low fat: The protein content is less than 0.5%, and the fat content is almost zero, which is not suitable as a protein source.
- Lack of micronutrients: Vitamins and minerals are almost lost during processing, and the nutritional value of whole grains or vegetables cannot be replaced.
- Main functions
- Food processing use
Thickening and shaping: After starch gelatinization, it can increase the viscosity of sauces and soups and improve the taste. It is often used for baking, thickening, etc.
Stable texture: Adding it to meat products or frozen foods can lock in moisture and prevent crystallization or hardening.
- Special dietary aid
Gluten-free alternative: It does not contain gluten and is suitable for people with celiac disease or gluten allergy to replace wheat starch.
- Short-term sugar control: When combined with other high-fiber foods, it can slow down the rate of blood sugar rise, but the glycemic index (GI value) is as high as 85 when consumed alone, so be cautious.
