corn starch

{{Infobox food

| name =

| image =Cornstarch mixed with water.jpg

| image_size =

| image_alt =

| caption =Corn starch powder

| serving_size = 100 g

| calories = 381

| calories_ref =

| protein = 0.3

| fat = 0.1

| carbohydrate = 91

| other = density 0.54 g/ml {{cite web | url=https://www.aqua-calc.com/page/density-table/substance/cornstarch| title=Density of Cornstarch in 285 units and reference information}}

}}

File:Corn Starch mixture.jpg

Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain.{{cite web |url=http://www.merriam-webster.com/dictionary/cornstarch |title=Cornstarch | Definition of Cornstarch by Merriam-Webster |publisher=Merriam-webster.com |access-date=2016-05-14 |url-status=live |archive-url=https://web.archive.org/web/20160304081317/http://www.merriam-webster.com/dictionary/cornstarch |archive-date=2016-03-04 }} The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.{{Cite web|url=http://www2.education.uiowa.edu/html/eportfolio/tep/07es102folder/miniweb/usesofcorn.htm|title=Uses of Corn|website=www2.education.uiowa.edu|access-date=2018-01-11}} Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing.{{Cite book |title= Starch : chemistry and technology |date= 1984 |publisher= Academic Press |others= Whistler, Roy Lester., BeMiller, James N., Paschall, Eugene F. |isbn= 978-0-12-746270-7 |edition=2nd |at= Chap. 6, p. 121 |location= Orlando |oclc= 9155004}} It has medical uses as well, such as to supply glucose for people with glycogen storage disease.{{Cite journal |last1=Gremse |first1=D.A. |last2= Bucuvalas |first2=J. C. |last3= Balistreri |first3=W. F. |date= October 1990 |title= Efficacy of cornstarch therapy in type III glycogen-storage disease |journal= The American Journal of Clinical Nutrition |volume= 52 |issue=4 |pages= 671–674|issn=0002-9165|pmid=2403059 |doi=10.1093/ajcn/52.4.671}}

Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "cornflour slime".{{cite web|url=https://www.bbc.co.uk/science/0/22880407|title=How to: make a liquid that's also a solid|publisher=bbc.co.uk|date=2013-08-05|access-date=2016-12-03|url-status=live|archive-url=https://web.archive.org/web/20161212170219/http://www.bbc.co.uk/science/0/22880407|archive-date=2016-12-12}}

History

File:Brown & Polson's.JPG

Until 1851, corn starch was used primarily for starching laundry and for other industrial uses.{{Citation needed|date=January 2021}}

A method to produce pure culinary starch from maize was patented by John Polson of Brown & Polson, in Paisley, Scotland in 1854.[https://www.paisley.org.uk/2016/08/brown-polson-paisley-boom-bust/ Paisley.org.uk - Brown & Polson, Paisley - From Boom to Bust][https://www.gracesguide.co.uk/Brown%20and%20Polson Grace's Guide To British Industrial History - Brown and Polson] This was sold as "Patented Corn Flour". Brown & Polson were muslin manufacturers who had been producing laundry starch for the Paisley shawl industry and would become the largest starch producers in the UK.

Uses

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.

= Culinary =

File:United States Food Admininstration corn products poster.jpg, 1918, indicating corn starch as "wholesome" and "nutritious"]]

Corn starch is used as a thickening 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 over flour alone because it forms a translucent, rather than opaque mixture. As the starch is heated over {{convert|203|F}}, 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.{{cite web | url=https://www.bonappetit.com/story/the-power-of-almighty-cornstarch | title=Cornstarch is a Powerful Tool That Must be Used Responsibly | date=January 28, 2020 }}

Cornstarch is usually included as an anticaking agent in powdered sugar (icing or confectioner's sugar).{{Citation needed|date=January 2021}}

A common substitute is arrowroot starch, which replaces the same amount of corn starch.{{cite web |url=http://www.joyofbaking.com/IngredientSubstitution.html |title=Ingredient Substitution |publisher=JoyofBaking.com |date=2007-09-11 |access-date=2011-06-12 |url-status=live |archive-url=https://web.archive.org/web/20110510100401/http://www.joyofbaking.com/IngredientSubstitution.html |archive-date=2011-05-10 }}

Food producers reduce production costs by adding varying amounts of corn starch to foods, for example to cheese and yogurt.{{Cite news|url=https://www.npr.org/sections/thesalt/2012/07/19/156997600/high-tech-shortcut-to-greek-yogurt-leaves-purists-fuming|title=High-Tech Shortcut To Greek Yogurt Leaves Purists Fuming|work=NPR.org|access-date=2018-01-11|language=en}}

Chicken nuggets with a thin outer layer of corn starch allows increased oil absorption and crispness after the latter stages of frying.{{cite journal |journal=European Food Research and Technology |date=March 2004 |volume=218 |issue=4 |pages=318–322 |title=Functionality of batters containing different starch types for deep-fat frying of chicken nuggets |author1=Bilge Altunaker |author2=Sepil Sahin |author3=Gulum Sumnu |doi=10.1007/s00217-003-0854-5|s2cid=93841327 }}

= Non-culinary =

Baby powder may include corn starch among its ingredients.{{Cite book|url=https://books.google.com/books?id=1qyjAgAAQBAJ&q=corn+powder+anti+caking+agent+powdered+sugar&pg=PA34|title=Biscuit, cookie and cracker manufacturing manuals – Manual 1 – Ingredients.|last=Manley|first=Duncan|publisher=Woodhead Publishing Limited|year=1998|isbn=1-85573-292-0|location=Cambridge, England|pages=34}} Corn starch can be used to manufacture bioplastics (like PLA used for 3D printing){{Cite web |title=What They Don't Tell You About 3D Printing PLA |url=https://www.engineering.com/story/what-they-dont-tell-you-about-3d-printing-pla |access-date=2023-04-30 |website=Engineering.com}} and may be used in the manufacture of airbags.{{Citation needed|date=January 2021}}

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|date=January 2021}}

= Medical =

Corn starch is the preferred anti-stick agent on medical products made from natural latex, including condoms, diaphragms, and medical gloves.{{cite news|url=https://news.google.com/newspapers?nid=1298&dat=19960111&id=JOkyAAAAIBAJ&pg=7209,1622583|newspaper =The Free Lance-Star |via= Google News Archive Search|access-date=14 May 2016|title=Women's health concerns prompt condom makers to stop using talc|page=D3|date=January 11, 1996}}{{cite web |url=https://www.fda.gov/medicaldevices/deviceregulationandguidance/guidancedocuments/ucm113316.htm |title=Medical Glove Powder Report |publisher=Fda.gov |access-date=2016-05-14 |url-status=dead |archive-url=https://web.archive.org/web/20160512171733/https://www.fda.gov/medicaldevices/deviceregulationandguidance/guidancedocuments/ucm113316.htm |archive-date=2016-05-12 }}

Corn starch has properties enabling supply of glucose to maintain blood sugar levels for people with glycogen storage disease.{{cite web|title=A Sweet Discovery|url=https://ufhealth.org/glycogen-storage-disease-program/overview|website=University of Florida Health|access-date=23 March 2017|url-status=live|archive-url=https://web.archive.org/web/20170305212954/https://ufhealth.org/glycogen-storage-disease-program/overview|archive-date=5 March 2017}} Corn starch can be used starting at age 6–12 months allowing glucose fluctuations to be deterred.{{cite web|url=http://www.gsdlife.org/about-glycogen-storage-disease/glycogen-storage-disease-type-1a/|title=GSD Type 1|publisher=GSD Life|access-date=2013-10-31|url-status=dead|archive-url=https://web.archive.org/web/20131102141916/http://www.gsdlife.org/about-glycogen-storage-disease/glycogen-storage-disease-type-1a/|archive-date=2013-11-02}}

Manufacture

The corn is steeped for 30 to 48 hours, which ferments it slightly. The germ is separated from the endosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. The starch is separated from the corn steep liquor, the cereal germ, the fibers and the corn gluten mostly in hydrocyclones and centrifuges, and then dried. (The residue from every stage is used in animal feed and to make corn oil or other applications.) This process is called wet milling. Finally, the starch may be modified for specific purposes.{{cite web |url=http://www.starch.dk/isi/starch/tm18www-corn.htm |title=International Starch: Production of corn starch |publisher=Starch.dk |access-date=2011-06-12 |url-status=live |archive-url=https://web.archive.org/web/20110515104234/http://www.starch.dk/isi/starch/tm18www-corn.htm |archive-date=2011-05-15 }}

Risks

Like many other powders, corn starch is susceptible to dust explosions. It is believed that overheating of a corn starch-based powder—despite warnings on the packaging indicating that the material is flammable—initiated the Formosa Fun Coast explosion in Taiwan on 27 June 2015.{{cite web|last1=Mullen|first1=Jethro|last2=Novak|first2=Kathy|last3=Kwon|first3=K.J.|title='All her skin was gone': Horrific aftermath of fireball at Taiwan water park|url=http://www.cnn.com/2015/06/29/asia/taiwan-water-park-explosion/|website=CNN|date=June 29, 2015 |access-date=23 March 2017|url-status=live|archive-url=https://web.archive.org/web/20170118122153/http://www.cnn.com/2015/06/29/asia/taiwan-water-park-explosion/|archive-date=18 January 2017}}

Names and varieties

Called corn starch in the United States and Canada. The term corn flour refers to cornmeal that is very finely milled; or, after wet processing with alkali, further grinding then drying, masa flour.{{Citation needed|date=January 2021}}
It is called cornflour in the United Kingdom,{{cite web |url=https://www.bbc.co.uk/food/cornflower |title=BBC – Food – Cornflour recipes |newspaper=BBC |access-date=13 August 2017 |url-status=live |archive-url=https://web.archive.org/web/20170512220548/http://www.bbc.co.uk/food/cornflour |archive-date=12 May 2017 }} Ireland, Israel{{Cite web |last=wedo-net |title=מתכונים עם קורנפלור |url=https://www.foodsdictionary.co.il/tag/recipes-with-cornflour |access-date=2025-03-20 |website=foodsdictionary |language=he}} and some Commonwealth countries. Distinct in these countries from cornmeal.{{Citation needed|date=January 2021}}

Cornflour is commonly derived from wheat in Australia. The starch is extracted from the wheat kernel, and is sometimes referred to as 'wheaten cornflour'.{{cite web |title=Australian made cornflour should be a staple in all foodservice kitchens |url=https://www.steric.com.au/australian-made-cornflour-should-be-a-staple-in-all-foodservice-kitchens/ |website=Steric Trading |publisher=Steric Trading}}{{cite web |last1=Faulkner-Hogg |first1=Kim |title=What Is Wheaten Cornflour? |url=https://glutenfreenutrition.com.au/what-is-wheaten-cornflour/ |website=Gluten Free Nutrition |access-date=24 December 2024}}