cornstarch -
Cornstarch is primarily carbohydrates with minimal protein, fat, or fiber content; it provides approximately 30 calories and 7 grams of carbohydrates per tablespoon. It contains no significant micronutrients and is often considered an empty-calorie thickener.
About
Cornstarch, also known as corn flour or maize starch, is a fine, odorless powder extracted from the endosperm of corn (maize) kernels. Produced through a wet-milling process that separates the starch from other components of the kernel, cornstarch is nearly pure starch composed of two glucose polymers: amylose and amylopectin. It is white, smooth to the touch, and practically flavorless, with exceptional thickening and binding properties when heated in liquid.
The refining process involves steeping corn kernels, grinding them, and mechanically separating the starch granules from protein, fiber, and germ. The resulting starch is dried into a powder that remains stable under normal storage conditions and is shelf-stable indefinitely when kept dry.
Culinary Uses
Cornstarch functions primarily as a thickening agent in sauces, gravies, puddings, and desserts, where it gelatinizes at around 60-70°C (140-158°F) to create a glossy, translucent coating. It is essential in Asian cuisine for velveting meats, creating crispy coating on fried foods, and thickening sauces in stir-fries. In baking, small quantities are used to lighten cake batters and create tender, delicate crumbs. Cornstarch also serves as a dusting powder to prevent sticking in pastry work and is used as a binding agent in ground meat preparations.
The ingredient performs differently than flour-based thickeners: it produces a clear rather than opaque result, requires less quantity for thickening, and cannot withstand prolonged heating or acidic conditions without breaking down. It is best combined with cold liquid before adding to hot preparations to prevent lumping.