Cornstarch or cornstarch flour is a fine white powder, insoluble in water. ... Corn starch is used for cooking and in the preparation of food products, it is used in bakery, in the production of pastry products, among its functions is that of being a thickener.
Corn oil is a source of polyunsaturated fats, which is beneficial by not raising cholesterol levels. It is a food that is a good antioxidant due to its high content of vitamin E. Corn oil is very moisturizing for hair and skin.
Corn oil is very popular thanks to its high level of preservation, which prevents it from taking bitterness over time, and for its ability to enhance the flavor of the foods with which it is mixed. It is normally used as a substitute for animal fat such as butter, although in the food industry it is also used as a substitute for olive oil as it is cheaper. Corn oil properties Being a derivative of corn, which has multiple benefits for our health, corn oil retains many of these properties that make it a healthier alternative to fats of animal origin. It is very rich in Vitamin E, which helps to avoid circulatory or vascular diseases. It prevents the formation of free radicals, which helps prevent cell aging and has an antioxidant effect. It is widely used when giving massages as it nourishes and hydrates the skin. It is high in Omega 6, which helps regulate the energy production of our metabolism and maintain bone health, as well as that of hair and skin.
Raw materials for the production of cereals, snacks, packers, mills and others.
Raw material for the production of expanded popcorn, packaging, milling and others.
These are peeled and degermed pieces of our large, clean and healthy White Corn grains. It is a real feast for your taste buds. It retains its delicate sweet flavor and starchy texture once cooked. Its color is a perfect white, revealing its interior.
Raw material for indutries in the production of snacks, flakes, flocks cereals, cooking packets, poultry feed and others.
Raw Material for snacks, cereals, cooking, packaging and others.
For its preparation, corn grains of a special type are used, which are placed in a pot or container, and roasted (usually by frying them in vegetable oil) until an explosion occurs. Only a few varieties of corn (one of them, called popcorn or rosette corn or the variety Zea mays everata Sturt) produce the desired result, which is the sudden expansion of the grain content that causes the sudden rupture of the husk, and the formation of a white spongy mass, a phenomenon that is mainly due to overheating of internal moisture and the starch contained within.
Modified cationic starch for the paper and cardboard industry as an additive.
