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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Concentrated soy protein with most fats and carbohydrates removed.
Magnesium salt used as coagulant, firming agent, and electrolyte.
Widely used food preservative that inhibits mold and yeast growth.
Sugar alcohol used as sweetener and humectant.
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