This article is about corn starch. For cornmeal also known as cornflour, see Cornmeal.
Corn starch
Corn starch powder
Food energy (per 100 g serving)
381 kcal (1595 kJ)
Nutritional value (per 100 g serving)
Protein
0.3 g
Fat
0.1 g
Carbohydrate
91 g
Other information
density 0.54 g/ml [1]
Cookbook: Corn starch
Media: Corn starch
Corn starch mixed in water
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain.[2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.[3] Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing.[4] It has medical uses as well, such as to supply glucose for people with glycogen storage disease.[5]
Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "cornflour slime".[6]
^"Density of Cornstarch in 285 units and reference information".
^"Cornstarch | Definition of Cornstarch by Merriam-Webster". Merriam-webster.com. Archived from the original on March 4, 2016. Retrieved May 14, 2016.
^"Uses of Corn". www2.education.uiowa.edu. Retrieved January 11, 2018.
^Starch : chemistry and technology. Whistler, Roy Lester., BeMiller, James N., Paschall, Eugene F. (2nd ed.). Orlando: Academic Press. 1984. Chap. 6, p. 121. ISBN 978-0-12-746270-7. OCLC 9155004.{{cite book}}: CS1 maint: others (link)
^Gremse, D.A.; Bucuvalas, J. C.; Balistreri, W. F. (October 1990). "Efficacy of cornstarch therapy in type III glycogen-storage disease". The American Journal of Clinical Nutrition. 52 (4): 671–674. doi:10.1093/ajcn/52.4.671. ISSN 0002-9165. PMID 2403059.
^"How to: make a liquid that's also a solid". bbc.co.uk. August 5, 2013. Archived from the original on December 12, 2016. Retrieved December 3, 2016.
Cornflour, cornstarch, maize starch, or cornstarch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm...
amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble...
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides...
and no amylose starch molecule in opposition to normal dent corn varieties that contain both. Until World War II, the main source of starch in the United...
Jordans cereals Lucky Boat Noodles Karo corn syrup Kingsford's CornStarch (North America) Kingsmill bread Mazola corn oil Ovaltine (except in the United States...
3D printing or additive manufacturing is the construction of a three-dimensional object from a CAD model or a digital 3D model. It can be done in a variety...
sweet corn are grown for human consumption, while field corn varieties are used for animal feed, for uses such as cornmeal or masa, cornstarch, corn syrup...
Westchester, Illinois, producing mainly starches, non-GMO sweeteners, stevia, and pea protein. The company turns corn, tapioca, potatoes, plant-based stevia...
Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties...
content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm...
behind a wet starch sediment that needs to be dried and results in the fine-grained tapioca starch powder similar in appearance to cornstarch. Commercially...
starch is inaccessible to enzymes due to starch conformation, as in green bananas, raw potatoes, and high amylose cornstarch. RS3 – Resistant starch...
hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup"...
composed of talc (in which case it is also called talcum powder), cornstarch or potato starch. It may also contain additional ingredients like fragrances....
is used as a filling in baking or molded into shapes and coated with cornstarch. This sugar confection is inspired by a medicinal confection made from...
Dent corn, also known as grain corn, is a type of field corn with a high soft starch content. It received its name because of the small indentation, or...
source of starch. The kernel comprise endosperm, germ, pericarp, and tip cap. One ear of corn contains roughly 800 kernels in 16 rows. Corn kernels are...
starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch...
though different from Italian polenta) to make a sort of porridge with cornstarch or flour to thicken the mixture and condensed milk, vanilla, and nutmeg...
cooked with egg or egg yolk to thicken it, and sometimes also flour, cornstarch, or gelatin. Depending on the recipe, custard may vary in consistency...
separate starch and proteins from the corn fiber or bran. The remaining starch and proteins are centrifuged to separate the starch from the corn gluten...
non-food products that contain various forms of corn, such as cornstarch and modified food starch, among many others. It is an allergy that often goes unrecognized...
needed] The recipe is similar today. The production method, called "cornstarch modeling", likewise remains the same, though tasks initially performed...
condiment made from oyster extracts, sugar, salt and water, thickened with cornstarch (though original oyster sauce reduced the unrefined sugar through heating...
pieces of the meat or fish with a combination of flour and potato starch or cornstarch, and frying in a light oil. The foods are marinated prior to coating...
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