Cornstarch
Cornstarch
Cornstarch (pronunciation: /ˈkɔːrnˌstɑːrtʃ/), also known as cornflour in the United Kingdom, is a white, powdery substance derived from the endosperm of the corn kernel.
Etymology
The term "cornstarch" is a combination of "corn" and "starch". "Corn" comes from the Germanic word "kurnam", which was used to refer to small seeds in general. "Starch" comes from the Old English word "stercan", meaning to stiffen, which is what starch does when added to water and heated.
Usage
Cornstarch is widely used in cooking and baking as a thickening agent for sauces, gravies, and custards. It is also used in the production of bioplastics, in the papermaking industry, and in the manufacture of adhesives and glues. In the medical field, cornstarch is used as an anti-caking agent in powdered gloves and as a component in some antiperspirants.
Related Terms
- Starch: A type of carbohydrate found in many plants. Cornstarch is a form of starch derived from corn.
- Endosperm: The part of a seed that acts as a food store for the developing plant embryo. Cornstarch is made from the endosperm of the corn kernel.
- Bioplastics: A type of plastic derived from renewable biomass sources, such as plants and microorganisms. Cornstarch is often used in the production of bioplastics.
- Anti-caking agent: Substances that prevent powdered or granulated materials from clumping together. Cornstarch is used as an anti-caking agent in powdered gloves.
External links
- Medical encyclopedia article on Cornstarch
- Wikipedia's article - Cornstarch
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