 Corn starch powder | |||||||
| 381 kcal (1,590 kJ) | |||||||
| |||||||
| Other information | density 0.54 g/ml[1] | ||||||
Cornflour,cornstarch,maize starch, orcorn starch (American English) is thestarch derived from corn (maize) grain.[2] The starch is obtained from theendosperm of thekernel. Corn starch is a common food ingredient, often used to thickensauces orsoups, and to makecorn syrup and othersugars.[3] Corn starch is versatile, easily modified, and finds many uses in industry such asadhesives, in paper products, as an anti-sticking agent, andtextile manufacturing.[4] It has medical uses as well, such as to supply glucose for people withglycogen storage disease.[5]
Like many products in dust form, it can be hazardous in large quantities due to itsflammability—seedust explosion. When mixed with a fluid, corn starch can rearrange itself into anon-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known asoobleck while adding oil transforms corn starch into anelectrorheological (ER) fluid. The concept can be explained through the mixture termed "cornflour slime".[6]
Until 1851, corn starch was used primarily forstarching laundry and for other industrial uses.[citation needed]A method to produce pure culinary starch from maize was patented by John Polson of Brown & Polson, inPaisley,Scotland in 1854.[7][8] This was sold as "Patented Corn Flour". Brown & Polson were muslin manufacturers who had been producing laundry starch for thePaisley shawl industry and would become the largest starch producers in the UK.
Although mostly used for cooking and as a household item, corn starch is used for many purposes in several industries, ranging from its use as a chemical additive for certain products, to medical therapy for certain illnesses.
Corn starch is used as athickening agent in liquid-based foods (e.g.,soup,sauces,gravies,custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred overflour alone because it forms atranslucent, rather thanopaque mixture. As the starch is heated over 203 °F (95 °C), the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization). However, continued boiling breaks up the molecules and thins the liquid.[9]
Cornstarch is usually included as ananticaking agent inpowdered sugar (icing or confectioner's sugar).[citation needed]
A common substitute isarrowroot starch, which replaces the same amount of corn starch.[10]
Food producers reduce production costs by adding varying amounts of corn starch to foods, for example to cheese and yogurt.[11]
Chicken nuggets with a thin outer layer of corn starch allows increased oil absorption and crispness after the latter stages of frying.[12]
Baby powder may include corn starch among its ingredients.[13] Corn starch can be used to manufacturebioplastics (likePLA used for3D printing)[14] and may be used in the manufacture ofairbags.[citation needed]
Adhesive can be made from corn starch, traditionally one of the adhesives that may be used to make paste papers. It dries with a slight sheen compared to wheat starch. It may also be used as an adhesive in book and paper conservation.[citation needed]
Corn starch is the preferred anti-stick agent on medical products made from naturallatex, includingcondoms,diaphragms, andmedical gloves.[15][16]
Corn starch has properties enabling supply of glucose to maintain blood sugar levels for people withglycogen storage disease.[17] Corn starch can be used starting at age 6–12 months allowing glucose fluctuations to be deterred.[18]
The corn issteeped for 30 to 48 hours, which ferments it slightly. Thegerm is separated from theendosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. The starch is separated from thecorn steep liquor, thecereal germ, the fibers and thecorn gluten mostly inhydrocyclones andcentrifuges, and then dried. (The residue from every stage is used inanimal feed and to makecorn oil or other applications.) This process is calledwet milling. Finally, the starch may bemodified for specific purposes.[19]
Like many other powders, corn starch is susceptible todust explosions. It is believed that overheating of a corn starch-based powder—despite warnings on the packaging indicating that the material is flammable—initiated theFormosa Fun Coast explosion in Taiwan on 27 June 2015.[20]
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