Talk:Corn starch

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Source to confirm Huggies and SoftIce using cornstarch?

I note that there is a picture here showing several identifiable brands, including Huggies and SoftIce, with the text "Products treated with cornstarch", but with no source to back up that those products are in fact treated with cornstarch. Can such a source be found? Or should the picture be removed for lack of confirmation? Dyork (talk) 00:18, 24 May 2009 (UTC)[reply]

Liquid behavior

Can anyone explain why cornstarch shear-thickens? —BenFrantzDale 04:04, 6 December 2005 (UTC)[reply]

Chemical Formula...

...should be added.

Cornstarch is a mix of amylose and amylopectin, both of which are polymers of glucose. DonPMitchell (talk) 02:32, 9 September 2009 (UTC)[reply]

What about the uses of corn starch as a substitute for talcum powder?

Equal volumes is too thin for good shear-thickening in the experiment I just tried. Perhaps equal weight?

Statement that doesn't make sense

I removed this about a cornflour-water dilatant mix:

This is always a great way to demonstrate what Shear Thickening Fluid is without the real thing

AFAIK and this appears to be supported by wiki this is a shear thickening fluid that's being made so it is the real thing... Nil Einne 15:06, 11 November 2006 (UTC)[reply]

Cornstarch may be used as a substitute for talcum powder. It does not disperse readily into the air, as talcum does, thus avoiding inhalation of the powder. However,it does not spread as smoothly as talcum, when used dry. Cornstarch has good anti-itch properties. Mixing one half of a standard supermarket box in a warm bath will relieve itching of the skin caused by allergic reactions, insect bites or other causes. Its anti-itch relief may last for hours.

Killing ants?

Doesn't cornstarch kill ants when they eat it? or is this just an urban myth?

Maizestarch

Shouldn't this be called 'maizestarch' since the faggoty-ass, eurotrash Limeys can't make the distinction between corn (maize) and other grains (wheat, oats, barley, etc.)??

Thickening agent?

When a slurry of cornstarch and water is used to thicken stock for gravy, is there a specific name for this technique? I have heard it called a "cold roux" by some but others say this terminology is improper. —Preceding unsigned comment added by 192.148.105.4 (talk) 17:09, 19 July 2009 (UTC)[reply]

Corn starch v. cornstarch

It seems that 99% of corn starch packages use the latter spelling. It is, after all, two words. Thoughts? Anna Frodesiak (talk) 09:39, 23 February 2010 (UTC)[reply]

Plus, http://www.corn.org/, the only ext link uses the latter, while the other refs use both. Google hits prefer the latter 2:1. Now if you'll excuse me, I have a craving for some corn starch. Mmmmmmm....corn starch. Anna Frodesiak (talk) 09:45, 23 February 2010 (UTC)[reply]

If there are are no objections, I will just go ahead and move the page. Anna Frodesiak (talk) 23:24, 26 March 2010 (UTC)[reply]

Various properties of corn starch

Corn starch has about twice the thickening power of flour. Origin polysaccharide extracted from maize/corn Properties, texture thermoirreversible thickener Clarity opaque Dispersion cold water Hydration 62-72 °C (dissolution) Setting Thickens when heated >70°C Inhibitor pH around 2-3 lowers viscosity Viscosity of solution High once fully hydrated Typical conc. 0.4-10.4%

Source: "Texture - a hydrocolloid recipe collection"