—The starches which are derived from the common cereals are also extensively used as food products, especially the maize starch in the United States. It is commonly sold as “corn” starch, and is largely used for the purpose already mentioned. It may be in its natural state or it may be previously submitted to the action of heat while still moist, so that it takes on the character of tapioca or sago. In the United States the Indian corn is practically the only cereal which furnishes the food starch in very large quantities, although rye starch is extensively used for this purpose in other countries.
The starches of certain of the legumes, such as peas and beans, have also been separated and used for food purposes. They are not, however, used to any such extent as would warrant any especial reference to them at this point.
Starch from the Peanut.
—The peanut also yields a starch which has sometimes been separated and used for food purposes. The quantity so employed, however, is of no consequence as far as magnitude of product is concerned.
Food Starch Derived from the Potato.
—Potato starch is also used very extensively for food purposes, either in its natural form or when subjected to heat while still moist, as in the preparation of tapioca and sago.
Adulteration of Starches.
—The most common adulteration of starches is rather a misbranding than adulteration. The practice of adding inert white powdered mineral matters to starches is practically unknown in this country. Starch sometimes contains sulfurous acid used as a bleach in its preparation. This is an injurious substance and should be excluded from edible starches. The naming of a starch of one kind by the name of another and more valuable kind is simple deception. It is practiced to some extent in this and other countries. Starch itself may be used as an adulterant, as when maize starch is mixed with wheat flour or powdered starch mixed with granulated sugar. This kind of adulteration is quite unknown in this country. The selling of cheaper starches for tapioca and sago is more common than it should be.