Corn starch
Corn Starch
Corn starch or cornstarch (American English), also known as maize starch or cornflour (British English), is a white, powdery substance derived from the endosperm of the corn kernel.
Pronunciation
- /kɔːrn stɑːrch/
Etymology
The term "corn starch" is a compound noun formed from "corn," derived from the Old Norse korn, and "starch," which comes from the Old English stercan, meaning to stiffen.
Usage
Corn starch is used in cooking as a thickening agent for sauces, gravies, and soups. It is also used in baking and for coating foods before frying. In the industrial sector, it is used in the production of adhesives, paper, and textiles. In medicine, it is used as an anti-caking agent in powdered gloves.
Related Terms
- Maize: Also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
- Endosperm: The tissue produced inside the seeds of most flowering plants around the time of fertilization. It surrounds the embryo and provides nutrition.
- Thickening agent: A substance which can increase the viscosity of a liquid without substantially changing its other properties.
- Anti-caking agent: Substances that prevent the formation of lumps in certain solids, allowing a free-flowing condition.
External links
- Medical encyclopedia article on Corn starch
- Wikipedia's article - Corn starch
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