Structure and properties
Corn starch is mainly used as a pharmaceutical excipient in many tablets and in capsules. It is also used for food products.
Structure and properties
Corn starch is a starch extracted from the endosperm of the kernels of corn belonging to the Poaceae family. It exists as a dull, white to slightly yellowish, very fine powder that crunches between the fingers when rubbed. Cornstarch is practically insoluble in cold water. It is a polymeric carbohydrate (a polysaccharide) composed of glucose units.
Applications
Cornstarch is an excipient found mainly in tablets and is used as a binder (also for granulation), disintegrant, and diluent or bulking agent. In foods, it is used as a thickener and binder, for example in soups and sauces. It lightens baked goods such as pies and cakes.
