Fast growing demand quickly forced the company to expand, and in , the company built The Oswego Starch Factory in Oswego, New York "where pure water, excellent shipping facilities and water power existed".
Other corn starch factories sprang up across the U. Starch becomes hugely successful, producing large, heavy cubes of starch for use by commercial laundries.
The commercial starch manufacturing process leaves small lumps of starch that requires re-processing or disposal. A clever employee proposes recovering the small lumps of starch and marketing 1-pound pieces to the home launderer. A corn milling plant, later called Argo Manufacturing, incorporates in Nebraska.
Argo corn starch is launched. The name, Argo, continues to be a source of much conjecture even to the present. It may have derived from the fact that customer price lists were printed in alphabetical order, and the name Argo would appear above then-competitor Kingsford's. Only starch "made of herbes" could be used for communion linen. Ordinary starch was made by boiling bran in water, then letting it stand for three days, according to a 15th century recipe.
For obvious reasons starch was a bit of a luxury. Who had time for all that? The 17th century saw a controversial fashion for ruffs laundered with "yellow starch", and then red or green starch.
In London this provoked disapproval, mockery, and was linked with scandal. See Renaissance Clothing. The best-known colour was also the earliest: blue starch. Used in moderation, this made whites seem whiter, and not blue at all.
Tinted starch came back in Victorian times. More unusual colours were marketed but didn't sell as well. Recipes and household tips from the past remind us that most fabrics looked limp and crumpled after laundering.
There were special instructions for starching delicate, droopy muslins. Starch helped make clothes and table linen firmer and glossier, and you could add extra ingredients for an even better finish.
A little candle grease or cooking fat went into starch mixtures for more gloss. Salt was the most common ingredient recommended for helping the ironing to go smoothly.
All the well-known recipes were imitated by 19th and 20th century manufacturers who emphasised gloss in their advertising and chose brand names like Fairy Glaze.
Borax was often added to increase gloss. Not sticking to the iron and ease of mixing were other key qualities. Added bluing was a desirable extra for use on white laundry.
However much soaking, boiling, scrubbing and bleaching you did, blue would make whites gleam more brightly. Starchmaking could take up to a month, with long boiling, soaking, draining, rinsing, drying and so on. In the 17th century the use of wheat was criticised as wasting food on fashion. The 18th century saw experimentation with different sources of starch, including horse chestnuts and potatoes. In the 19th century new ingredients and manufacturing methods were developed in the quest for pure white, refined starch.
Rice starch was considered to give a good glazed finish. Corn starch made a more opaque mixture but could be made at home. There were recipes for this and other starches in US domestic advice manuals. It was also used in North American branded laundry starch products: often called "gloss starch" to distinguish it from cooking starch. Once it is done, the mixture can be added to the gravy or sauce whichever needs to be thickened.
Direct addition of cornstarch usually leads to lump formation. Boiling of sauce thickened by cornstarch should be avoided as it would make the sauce thinner. When cornstarch is mixed with cold liquid and added to the gravy or the food that need to be thickened, the heat leads to binding of the water molecules.
The starch at this time absorbs the liquid and starts swelling. By the time, boiling point is near; the starch grows up to 10 times of their original size. However, when the temperature exceeds degrees, these starch granules start coming to their original size and thus, lead to thinning of sauce. Corn flour or corn starch might not give the desired results at time. Here are some of the points to be noted while using corn flour:. Are you sure you want to logout? Ok Cancel. Login Register Forgot password?
Home » Corn » Corn-starch » About. History Corn starch is said to have been invented in the year by Thomas Kingsford.
Processing For making corn starch, corns are soaked for approximately thirty to forty eight hours.
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