Corn starch

Corn starch

Corn starch powder
Food energy (per 100 g serving)	381 kcal (1595 kJ)
Nutritional value (per 100 g serving)	Protein 0.3 g Fat 0.1 g Carbohydrate 91 g
Other information	density 0.54 g/ml [1]
Cookbook: Corn starch   Media: Corn starch

Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain.^[2] 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.^[3] 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.^[4] It has medical uses as well, such as to supply glucose for people with glycogen storage disease.^[5]

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".^[6]