of corn starch

Corn starch, also known as cornstarch or maize starch, is a fine white powder derived from the endosperm of corn (Zea mays) kernels. The starch is extracted through a wet milling process in which corn kernels are soaked, ground, and processed to separate the starch granules from other kernel components. It is composed almost entirely of amylose and amylopectin, the two glucose polymers that constitute starch. Corn starch is virtually flavorless and odorless, with a neutral taste that does not alter the flavor of foods to which it is added. It is chemically and functionally identical to starches derived from other plant sources, though it remains the most economically significant and widely used starch in commercial food production.

Corn starch should be distinguished from cornmeal, which uses the entire ground corn kernel and retains its texture and nutritional profile, and from corn flour, which is milled from the whole dried kernel.

Corn starch serves as a primary thickening agent in sauces, gravies, soups, and desserts, where its neutral flavor and ability to create a clear gel make it superior to flour-based roux in many applications. It is employed in Asian cooking for velveting proteins and creating silky starch-coated surfaces, particularly in stir-fries and deep-fried preparations. In baking, small quantities improve texture and tenderness in cakes and pastries, while larger amounts create crisp coatings for fried foods. Corn starch also functions as an anti-caking agent in powdered sugar and spice blends, and is essential in puddings, custards, and fruit pie fillings where clarity is desired. It is used as a breading ingredient and in the production of candy and confectionery.