Cornstarch is made from the endosperm (tee hee) of corn kernels, which is pounded into a fine powder.
It is a white, odorless, and tasteless powder that is used in food processing, paper-making, and the manufacture of industrial adhesives; it is also present in many cosmetics and oral pharmaceutical products. In food production, it’s used as a thickener and binder in both savory and sweet cookery and baking.
Used in Cookies and Cakes
Cornstarch may be used to thicken sauces and mixes as well as baked products such as cookies and cakes. Cornstarch, when combined with flour, is claimed to “soften” the harsh proteins in flour, resulting in a more delicate baked product. A recipe for shortbread that uses flour and cornstarch holds shapes well and produces a cookie with the ideal crumb.
Used in Sweets
Corn starch can be found in gum sweets, quick pudding mixes, salad dressings, and muffin batters containing fruit or nut bits.
Used as a Thickening Agent
Cornstarch has the ability to thicken a wide range of mixtures, from gravy to pie fillings to custards or cake fillings. The fact that it is also gluten-free is useful to bakers, allowing them to produce gluten-free pie fillings and custards. Cornstarch has greater strength than flour, which is frequently used for this purpose.
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