tbs.cornstarch
Cornstarch is nearly pure carbohydrate (approximately 86% by weight) with minimal protein, fat, or fiber. It is not considered a significant source of vitamins or minerals and is primarily valued for its functional thickening properties rather than nutritional content.
About
Cornstarch, also known as corn flour or maize starch, is a fine, white, tasteless powder derived from the endosperm of corn (maize) kernels through a wet-milling process. The starch granules are extracted, washed, dried, and ground into an impalpable powder. It is composed almost entirely of amylose and amylopectin, the two glucose polymers that constitute starch, and contains negligible amounts of protein, fat, or fiber.
Cornstarch is distinguished from cornmeal and corn flour by its extreme fineness and purity as a starch product. When mixed with liquid and heated, cornstarch undergoes gelatinization, thickening the liquid into a glossy, translucent gel. It has a neutral flavor and does not contribute additional taste to dishes, making it ideal for applications where starch functionality is required without flavor interference.
Culinary Uses
Cornstarch serves as the primary thickening agent in Asian cuisines, particularly Chinese, Vietnamese, and Thai cooking, where it is used to create silky sauces and glazes for stir-fried dishes. It is also employed in Western baking and pastry work as a component in cake flours, puddings, and custards, and as a coating for fried foods to achieve crispness. In sauces and gravies, cornstarch is preferred when a glossy, translucent finish is desired rather than the opaque result of flour-based roux. It is also used as a anti-caking agent in powdered sugar and as a dusting agent for baked goods. Cornstarch is useful for slurrying—mixing with cold water before adding to hot liquids—to prevent lump formation.