t cornstarch

Cornstarch, also called corn flour or maize starch, is a fine white powder derived from the endosperm of corn (maize) kernels through mechanical separation and processing. Native to the Americas and now cultivated globally, cornstarch is composed almost entirely of amylose and amylopectin—the polysaccharide polymers that form corn's starch granules. It is produced by steeping dried corn kernels, grinding, and separating the starch from protein and fiber components through flotation and centrifugation. The resulting product is neutral in flavor, extremely fine in texture, and highly refined.

Cornstarch functions primarily as a thickening agent in both sweet and savory applications. In Asian cuisines, particularly Chinese cooking, it is used to coat proteins and vegetables before stir-frying, creating a light, crispy exterior while sealing in moisture. It thickens gravies, sauces, puddings, and custards more effectively than flour due to its higher starch content and lack of gluten, producing clear rather than opaque results. In baking, cornstarch reduces gluten development in cakes and pastries, yielding tender crumbs. It is also employed as an anti-caking agent in powdered sugar and as a coating for commercial candies.