cornstarch dissolved water

Cornstarch suspended or dissolved in water is a colloidal preparation consisting of corn (maize) starch granules dispersed in aqueous solution. Cornstarch itself is a refined carbohydrate extracted from the endosperm of corn kernels, consisting primarily of amylose and amylopectin polymers. When mixed with cold water, cornstarch does not truly dissolve but rather forms a suspension; when heated, the starch granules swell and burst, releasing these polymers and creating a thickened, translucent liquid. This mixture is fundamental to both Chinese and general Asian cooking as well as Western cuisine, serving as a primary thickening and binding agent.

Cornstarch-water slurry (often called a "slurry" or "cornstarch mixture") is primarily used as a thickening agent for sauces, gravies, and soups, particularly in Asian stir-fries and braises where it creates a glossy, light coating. The mixture is added near the end of cooking to prevent lumpiness and achieve desired viscosity without adding flour flavor. It is also employed as a binding agent in marinades for meat and seafood, creating a protective coating during cooking. In baking and pastry work, cornstarch-water preparations are used to stabilize fillings and create silky textures in custards and puddings.