Corn starch, cornstarch, cornflour or maize starch or maize 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.
Cornstarch was invented in the year 1840 by Thomas Kingsford, whilst he was working as the superintendent of a wheat starch factory in Jersey City, New Jersey. Until 1851, corn starch was used primarily for starching laundry and industrial uses.
Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour alone 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).
Corn starch added to a batter which coated chicken nuggets increased oil absorption and crispness after the latter stages of frying.
Corn starch can be used to manufacture bioplastics.
Food producers reduce production costs by adding varying amounts of corn starch to foods, for example to cheese and yogurt. This is more common in the United States of America where the Congress and the Department of Agriculture subsidize and reduce its cost to food manufacturers.
Corn starch is used to supply glucose to humans who have glycogen storage disease (GSD). Without this they would not thrive (i.e. little, if any, weight gain) and thus die. Cornstarch can be used starting at age 6 – 12 months which allows feeds to be spaced and glucose fluctuations to be minimized.
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.
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, Germany, Finland, Austria, Italy, Portugal, Morocco, Brazil, Norway, Denmark, Slovakia, Sweden, Switzerland, Spain, South Africa and Latin America, after the brand.
- Amylomaize, high amylose starch
- Bird's Custard, the English custard based on cornflour, invented in 1837
- Waxy corn, waxy maize starch
- Corn syrup
- Corn ethanol
- Modified starch
- Potato starch
- Tapioca starch
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- "Maizena". Maizena marca registrada. Retrieved 2013-04-17.