Cornstarch

Cornstarch is a common food ingredient used in cooking for thickening sauces and soups, and is also used in making corn syrup and other sugars.

Overview

Cornstarch, also known as maize starch, is a carbohydrate extracted from the endosperm of corn. This white powdery substance is used for many culinary, household, and industrial purposes. In the kitchen, cornstarch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

Production

Cornstarch is obtained from the white heart of the corn, also known as the endosperm. It is made by grinding the corn and soaking it in water. Then the fibrous outer shell is separated and the remaining liquid is left to dry, leaving the cornstarch behind.

Culinary Uses

Cornstarch is often used as a thickening agent in cooking, particularly in sauces and soups. When heated, the molecular structure of the cornstarch changes, allowing it to absorb water and thicken the liquid it is combined with. It is also used in baking for creating a light texture in cakes and pastries.

Industrial Uses

In addition to its culinary uses, cornstarch is also used in various industries. It is used in the production of bioplastics, adhesives, and in the paper industry. It is also used in the textile industry for sizing and finishing, and in the pharmaceutical industry as a binder and filler in the production of tablets.

Health and Nutrition

Cornstarch is gluten-free, making it a popular ingredient in gluten-free cooking and baking. However, it is high in calories and carbohydrates, and lacks the nutritional value of whole grains.

See Also

• Corn syrup
• Maize
• Gluten-free diet
• Carbohydrate
• Endosperm

Cornstarch Resources
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