tb cornstarch

Cornstarch, also known as corn flour or maize starch, is a refined carbohydrate extracted from the endosperm of corn (maize) kernels through a wet-milling process. The starch granules are isolated, washed, and dried to produce a fine, white powder with a neutral flavor and silky texture. It consists almost entirely of amylose and amylopectin, the two glucose polymers that make up starch, and contains virtually no protein, fat, or fiber.

Cornstarch is distinguished from other starch products by its clarity when dissolved in liquid and its ability to create a glossy finish in cooked preparations. It differs from cornmeal, which is ground whole corn kernel, and from corn flour, which may be produced from the entire kernel rather than isolated starch.

Cornstarch is widely used as a thickening agent in both Asian and Western cuisines. In Chinese and Southeast Asian cooking, it is a primary thickener for sauces, gravies, and stir-fry glazes, often combined with water or soy sauce to create a slurry before adding to hot liquids. In European and American baking and desserts, it is incorporated into custards, puddings, fruit fillings, and some cake batters to create a tender crumb structure and silken mouthfeel. It is also used to coat proteins before frying to create crispy exteriors, and as a dusting to prevent adhesion in dough work.