Corn starch, also known as maize starch or cornflour, is a versatile and common food ingredient derived from the endosperm of corn kernels. It is a white, powdery substance that is often used as a thickening agent in cooking, such as in sauces, soups, and gravies. Corn starch is also used to make corn syrup and other sugars. It is easily modified and finds many uses in industry, such as in paper products, as an anti-sticking agent, and in textile manufacturing. Corn starch has medical uses as well, such as to supply glucose for people with glycogen storage disease.
Corn starch can be hazardous in large quantities due to its flammability, and when mixed with a fluid, it can rearrange itself into a non-Newtonian fluid. Modified cornstarch has been physically, enzymatically, or chemically altered to increase shelf life, improve its ability to tolerate more extreme temperatures, or enhance the starch’s desired effect. However, modified does not mean genetically modified, although non-organic or non-GMO modified corn starch is likely made from genetically modified corn.
In addition to its culinary uses, corn starch has many household uses, such as a natural cleanser, a remedy for skin irritation, and a DIY deodorant. Corn starch is also a gluten-free alternative to flour, as it is made from corn and only contains carbohydrates (no protein) .
