![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Cornstarch_mixed_with_water.jpg/640px-Cornstarch_mixed_with_water.jpg&w=640&q=50)
Corn starch
Starch derived from corn (maize) grain / From Wikipedia, the free encyclopedia
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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]
![]() Corn starch powder | |||||||
381 kcal (1595 kJ) | |||||||
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Other information | density 0.54 g/ml [1] | ||||||
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Corn_Starch_mixture.jpg/640px-Corn_Starch_mixture.jpg)
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]