World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0027145684
Reproduction Date:

Title: Cornstarch  
Author: World Heritage Encyclopedia
Language: English
Subject: Blancmange, Custard, Sunday roast, Roux, Mămăligă, Balsamic vinegar, Robert Carrier (chef), Hallaca, Honeycomb (cereal), Egg drop soup
Publisher: World Heritage Encyclopedia


Corn starch, cornstarch, cornflour or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.[1]


Until 1850, corn starch was used primarily for starching laundry and industrial uses.[2]


Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).

It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). Baby powders often includes cornstarch among its ingredients.

Corn starch when mixed with a fluid can make a non-Newtonian fluid, e.g. adding water makes Oobleck and adding oil makes an Electrorheological fluid.

A common substitute is arrowroot, which replaces corn starch on a 1:1 ratio.[3]

Corn starch added to a batter which coated chicken nuggets increased oil absorption and crispness after the latter stages of frying.[4]

Corn starch can be used to manufacture bioplastics.

Corn starch is the preferred anti-stick agent on medical products made from natural latex, including condoms and medical gloves.[5][6]

Corn starch is used to supply glucose to humans that have GSD (Glycogen Storage Disease). Without this they would not thrive and die. Cornstarch can be used starting at age 6 – 12 months which allows feeds to be spaced and glucose fluctuations to be minimized.[7]


The corn is steeped for 30 to 48 hours, which ferments it slightly. The germ is separated from the endosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. The starch is separated from the corn steep liquor, the cereal germ, the fibers and the corn gluten mostly in hydrocyclones and centrifuges, and then dried. (The residue from every stage is used in animal feed and to make corn oil or other applications.) This process is called wet milling. Finally, the starch may be modified for specific purposes.[8]

Names and varieties

  • Called corn starch in the United States and Canada.
  • Called cornflour in the United Kingdom, Ireland, Israel and some Commonwealth countries. Not to be confused with cornmeal.
  • Often called maizena in the Netherlands, Belgium, France, Finland, Austria, Italy, Portugal, Brazil, Norway, Denmark, Slovakia, Sweden, Switzerland, Spain, South Africa, Latin America, and Indonesia, after the brand.[9]

See also


External links

  • American Corn Refiners Association

de:Stärke fr:Farine de maïs no:Maisstivelse zh:玉米粉

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.