maistivelse

Maistivelse, often referred to as cornstarch in English, is a common household ingredient derived from the endosperm of corn kernels. It is a fine, white powder with a neutral taste and odor, primarily composed of amylose and amylopectin, two types of polysaccharides. Its unique properties make it a versatile ingredient in cooking and various industrial applications.

In the kitchen, maistivelse is widely used as a thickening agent for sauces, gravies, soups, and pie fillings. When mixed with liquid and heated, its starch granules swell and absorb moisture, creating a thicker consistency. It is often dissolved in a small amount of cold liquid before being added to hot mixtures to prevent clumping. Maistivelse can also be used in baking to tenderize cakes and cookies, and as a dusting agent to prevent sticking.

Beyond culinary uses, maistivelse finds application in the production of paper, textiles, and as an ingredient in some adhesives. Its absorbency also lends itself to use in certain cosmetic and personal care products. The process of extracting maistivelse involves steeping corn kernels in water, grinding them, and then separating the starch from the protein and fiber. This readily available and cost-effective ingredient has made it a staple in kitchens and industries worldwide.