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What is Corn Starch? Uses and Differences with Other Flour

corn starch

Corn starch, also known as cornstarch, is an ingredient that is often used in various types of dishes. Although it looks simple, corn starch has many uses ranging from thickening dishes to basic ingredients in baking. Let's talk more about what corn starch is, how it is made, and how it differs from other commonly misunderstood ingredients, such as corn meal and corn flour.

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What is Corn Starch?

Corn starch is starch extracted from corn kernels. It is not the same as corn starch that comes from all parts of the corn kernel, as corn starch is only taken from the endosperm of the corn kernel. Corn starch has a smooth, white, and light texture, and is very soluble in water, making it an ideal ingredient as a thickener in cooking.

The process of making corn starch starts with separating the endosperm part of the corn kernel. The corn is first soaked in water to soften the seed part. Afterward, the corn kernels are ground to separate the outer layer (bran) and germ from the endosperm. The endosperm is then further processed to extract pure starch, which is then dried and ground to a fine powder, corn starch.

Corn starch is often known by various names depending on the region. In Indonesia, the most common name is cornstarch, referring to the same product. In some other countries, the term used can be different, such as cornflour in the UK, but be careful as “cornflour” can also mean corn flour in some places.

The difference between Corn Meal, Corn Flour, and Corn Starch

Although derived from corn, corn meal, corn flour, and corn starch are different products:

  • Corn Meal: Is the coarse grind of the entire corn kernel, including the outer layer, endosperm, and kernel. It has a coarser texture and is used in making foods like cornbread.
  • Corn Flour: Is the finely ground product of the entire corn kernel. It has a fine texture like wheat flour and is often used in baking.
  • Corn Starch: Only taken from the starch-containing part of the endosperm, and is usually used as a thickening agent or coating for fried foods.

Uses of Corn Starch

Corn starch has a variety of functions in the culinary and industrial world. Here are some of the main uses of corn starch:

  • Thickener: One of the main uses of corn starch is as a thickener in soups, sauces, and gravies. When heated, corn starch will turn into a gel, which helps create a thick texture without adding flavor.
  • Coatings: Corn starch is often used as a dry coating before frying. It helps create a crispy outer texture on foods like fried chicken or French fries.
  • Baking Ingredient: Corn starch can be used in baking to give softness to the texture, especially in cakes that do not require gluten.
  • Cosmetic and Health Product Ingredients: Outside of the kitchen, corn starch is also used in cosmetics and skincare products as a drying or moisture-absorbing ingredient.
  • Gluten Substitute: Corn starch is often used as a gluten substitute in gluten-free cooking, as it does not contain proteins that cause allergies in people with gluten intolerance.

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By understanding this, corn starch is not only a thickening agent, but also has many other uses. Prambanan Kencana has the best quality Corn Starch products. Get more detailed information here, or contact WhatsApp PRB Care

 

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