Fine starch derived from corn; used as thickening agent.
Corn starch is obtained from the endosperm of corn kernels. It is widely used in cooking and baking to thicken gravies, sauces, custards, and pie fillings.
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Simple carboxylic acid used as preservative and antibacterial agent in livestock feed.
Saturated fatty acid used as emulsifier and to harden soaps and candles.
Organic acid found in grapes and wine; used as acidulant.
Mineral used as coagulant and firming agent in food products.
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