Jump to navigation Jump to search This article is about corn flour recipes starch. For cornmeal also known as cornflour, see Cornmeal. The starch is obtained from the endosperm of the kernel. 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. Until 1851, corn starch was used primarily for starching laundry and for other industrial uses. Although mostly used for cooking and as a household item, corn starch is used for many purposes in several industries, ranging from its use as a chemical additive for certain products, to medical therapy for certain illnesses. A common substitute is arrowroot starch, which replaces the same amount of corn starch. Food producers reduce production costs by adding varying amounts of corn starch to foods, for example to cheese and yogurt. Chicken nuggets with a thin outer layer of corn starch allows increased oil absorption and crispness after the latter stages of frying.