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.
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).
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 the production cost by adding high amount of corn starch to the food, for example to cheese and yogurt. This is more common in USA where the Congress and the Department of Agriculture subsidize it and reduce its cost to the food manufacturers, to less of the actual production cost.
Corn starch is used to supply glucose to humans who have glycogen storage disease (GSD). Without this they would not thrive 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, Brazil, Norway, Denmark, Slovakia, Sweden, Switzerland, Spain, South Africa, Latin America, and Indonesia, after the brand.
- Amylomaize, high amylose starch
- Bird's Custard, the English custard based on cornstarch, invented in 1837
- Waxy corn, waxy maize starch
- Corn syrup
- Corn ethanol
- Modified starch
- Potato starch
- Tapioca starch
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- "Ingredient Substitution". JoyofBaking.com. 2007-09-11. Retrieved 2011-06-12.
- Bilge Altunaker; Sepil Sahin; Gulum Sumnu (March 2004). "Functionality of batters containing different starch types for deep-fat frying of chicken nuggets". European Food Research and Technology 218 (4): 318–322.
- "GSD Type 1". GSD Life. Retrieved 2013-10-31.
- "International Starch: Production of corn starch". Starch.dk. Retrieved 2011-06-12.
- "Maizena". Maizena marca registrada. Retrieved 2013-04-17.