Maisstärke

Maisstärke, also known as cornstarch, is a fine, white powder derived from the endosperm of corn kernels. It is a staple ingredient in kitchens worldwide, primarily used as a thickening agent for sauces, gravies, soups, and stews. The starch granules absorb liquid and swell when heated, creating a smoother and more viscous texture.

Beyond its culinary applications, maisstärke possesses a variety of other uses. In baking, it can contribute to the tenderness of cakes and cookies and prevent them from becoming tough. It also finds application in gluten-free baking as a substitute for wheat flour. Industrially, cornstarch is utilized in the production of paper, adhesives, and textiles. It can also be used in personal care products like dry shampoos and as a mild abrasive in certain cleaning agents.

The production of maisstärke involves several steps, beginning with the wet milling of corn. The kernels are steeped in water to soften them, then ground to separate the starch from the protein and fiber. The starch is then washed, dried, and milled into a fine powder. Its neutral flavor and ability to create a clear, glossy finish when dissolved make it a versatile ingredient in both sweet and savory dishes. Maisstärke is a readily available and cost-effective ingredient with a wide range of practical uses.