Cornflour,cornstarch,maize starch,orcorn starch(American English) is thestarchderived from corn (maize) grain.[2]The starch is obtained from theendospermof thekernel.Corn starch is a common food ingredient, often used to thickensaucesorsoups,and to makecorn syrupand othersugars.[3]Corn starch is versatile, easily modified, and finds many uses in industry such asadhesives,in paper products, as an anti-sticking agent, andtextilemanufacturing.[4]It has medical uses as well, such as to supply glucose for people withglycogen storage disease.[5]
![]() Corn starch powder | |||||||
381kcal(1595kJ) | |||||||
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Other information | density 0.54 g/ml[1] | ||||||
![](https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Corn_Starch_mixture.jpg/220px-Corn_Starch_mixture.jpg)
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 asoobleckwhile adding oil transforms corn starch into anelectrorheological (ER) fluid.The concept can be explained through the mixture termed "cornflour slime".[6]
History
editUntil 1851, corn starch was used primarily forstarching laundryand for other industrial uses.[citation needed] A method to produce pure culinary starch from maize was patented by John Polson of Brown & Polson, inPaisley,Scotlandin 1854.[7][8]This was sold as "Patented Corn Flour". Brown & Polson were muslin manufacturers who had been producing laundry starch for thePaisley shawlindustry and would become the largest starch producers in the UK.
Uses
editAlthough 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
editCorn starch is used as athickening agentin 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 overflouralone because it forms atranslucent,rather thanopaquemixture. 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 agentinpowdered sugar(icing or confectioner's sugar).[citation needed]
A common substitute isarrowrootstarch, 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]
Non-culinary
editBaby powdermay include corn starch among its ingredients.[13]Corn starch can be used to manufacturebioplastics(likePLAused for3D printing)[14]and may be used in the manufacture ofairbags.[citation needed]
Adhesivecan 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]
Medical
editCorn 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]
Manufacture
editThe corn issteepedfor 30 to 48 hours, which ferments it slightly. Thegermis separated from theendospermand 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 glutenmostly inhydrocyclonesandcentrifuges,and then dried. (The residue from every stage is used inanimal feedand to makecorn oilor other applications.) This process is calledwet milling.Finally, the starch may bemodifiedfor specific purposes.[19]
Risks
editLike 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 explosionin Taiwan on 27 June 2015.[20]
Names and varieties
edit- Calledcorn starchin theUnited StatesandCanada.The termcorn flourrefers to cornmeal that is very finely milled; or, after wet processing withalkali,further grinding then drying,masaflour.[citation needed]
- It is calledcornflourin theUnited Kingdom,[21]Ireland,Israeland someCommonwealthcountries. Distinct in these countries fromcornmeal.[citation needed]
See also
edit- Amylomaize,high amylose starch
- Bird's Custard,the English custard based on cornflour, invented in 1837
- Waxy corn,waxy maize starch
- Corn sauce
- Corn syrup
- Corn ethanol
- Modified starch
- Potato starch
- Semolina
- Tapiocastarch
References
edit- ^"Density of Cornstarch in 285 units and reference information".
- ^"Cornstarch | Definition of Cornstarch by Merriam-Webster".Merriam-webster.com.Archivedfrom the original on March 4, 2016.RetrievedMay 14,2016.
- ^"Uses of Corn".www2.education.uiowa.edu.RetrievedJanuary 11,2018.
- ^Starch: chemistry and technology.Whistler, Roy Lester., BeMiller, James N., Paschall, Eugene F. (2nd ed.). Orlando: Academic Press. 1984. Chap. 6, p. 121.ISBN978-0-12-746270-7.OCLC9155004.
{{cite book}}
:CS1 maint: others (link) - ^Gremse, D.A.; Bucuvalas, J. C.; Balistreri, W. F. (October 1990). "Efficacy of cornstarch therapy in type III glycogen-storage disease".The American Journal of Clinical Nutrition.52(4): 671–674.doi:10.1093/ajcn/52.4.671.ISSN0002-9165.PMID2403059.
- ^"How to: make a liquid that's also a solid".bbc.co.uk. August 5, 2013.Archivedfrom the original on December 12, 2016.RetrievedDecember 3,2016.
- ^Paisley.org.uk - Brown & Polson, Paisley - From Boom to Bust
- ^Grace's Guide To British Industrial History - Brown and Polson
- ^"Cornstarch is a Powerful Tool That Must be Used Responsibly".January 28, 2020.
- ^"Ingredient Substitution".JoyofBaking.com. September 11, 2007.Archivedfrom the original on May 10, 2011.RetrievedJune 12,2011.
- ^"High-Tech Shortcut To Greek Yogurt Leaves Purists Fuming".NPR.org.RetrievedJanuary 11,2018.
- ^Bilge Altunaker; Sepil Sahin; Gulum Sumnu (March 2004). "Functionality of batters containing different starch types for deep-fat frying of chicken nuggets".European Food Research and Technology.218(4): 318–322.doi:10.1007/s00217-003-0854-5.S2CID93841327.
- ^Manley, Duncan (1998).Biscuit, cookie and cracker manufacturing manuals – Manual 1 – Ingredients.Cambridge, England: Woodhead Publishing Limited. p. 34.ISBN1-85573-292-0.
- ^"What They Don't Tell You About 3D Printing PLA".Engineering.com.RetrievedApril 30,2023.
- ^"Women's health concerns prompt condom makers to stop using talc".The Free Lance-Star.January 11, 1996. p. D3.RetrievedMay 14,2016– via Google News Archive Search.
- ^"Medical Glove Powder Report".Fda.gov.Archivedfrom the original on May 12, 2016.RetrievedMay 14,2016.
- ^"A Sweet Discovery".University of Florida Health.Archivedfrom the original on March 5, 2017.RetrievedMarch 23,2017.
- ^"GSD Type 1".GSD Life. Archived fromthe originalon November 2, 2013.RetrievedOctober 31,2013.
- ^"International Starch: Production of corn starch".Starch.dk.Archivedfrom the original on May 15, 2011.RetrievedJune 12,2011.
- ^Mullen, Jethro; Novak, Kathy; Kwon, K.J. (June 29, 2015)."'All her skin was gone': Horrific aftermath of fireball at Taiwan water park ".CNN.Archivedfrom the original on January 18, 2017.RetrievedMarch 23,2017.
- ^"BBC – Food – Cornflour recipes".BBC.Archivedfrom the original on May 12, 2017.RetrievedAugust 13,2017.