.50 ts cornstarch
Cornstarch is nearly pure carbohydrate (approximately 91% by weight) with minimal protein, fat, or fiber. It provides quick-absorbing glucose but lacks significant micronutrients and is typically considered an empty-calorie ingredient.
About
Cornstarch, also known as corn flour or maize starch, is a fine, white powder derived from the endosperm of corn (Zea mays) kernels. It consists nearly entirely of amylopectin, a branched-chain polysaccharide, making it an exceptionally pure and potent starch. The ingredient is produced by wet-milling corn kernels to separate the starch granules from fiber, protein, and other components, then drying and grinding to an impalpable powder. Cornstarch is odorless and nearly tasteless, with a neutral flavor that makes it ideal for thickening without imparting color or competing flavors.
The powder dissolves readily in cold water to form a suspension and gelatinizes when heated, swelling significantly and becoming translucent or opaque depending on concentration. It is distinguished from corn flour (ground whole corn) and cornmeal by its purity and fine texture.
Culinary Uses
Cornstarch is primarily used as a thickening agent in sauces, gravies, soups, and puddings due to its superior binding capacity—typically requiring less volume than flour to achieve equivalent viscosity. In Asian cuisines, particularly Chinese and Thai cooking, it is essential for creating silky starch-coated preparations in stir-fries and for velveting meat. In baking and confectionery, cornstarch reduces gluten development when mixed with wheat flour, producing tender cakes and pastries, and is used in glazes and filling thickeners. It also functions as a coating agent, dusting surface, and anti-caking agent in processed foods. In desserts such as custards, fruit pies, and Asian glutinous preparations, it provides a distinctive mouthfeel and clarity.