*Corn Starch* `C6H10O5)n`
aka *Maize Starch, Cornflour* - though in US "cornflour" = fine cornmeal
It's a white, fine powder made from the endosperm of corn kernels. Pure carbohydrate, no protein/fat.
# *1. Main Types*
**Type** **Use** **Notes**
**Food Grade** Cooking, baking White, tasteless, odorless
**Industrial Grade** Paper, textile, adhesive May have slight odor, cheaper
**Modified Corn Starch** Processed foods E14xx. Better for heat/acid/freeze
**Native Corn Starch** Natural No chemical modification
# *2. Key Uses*
1. *Food & Cooking*
*Thickener*: Soups, sauces, gravy, pudding, custard.
*Baking*: Makes cakes lighter, cookies crisp.
*Coating*: Fried chicken, fish - makes it crispy.
*Anti-caking*: In powdered sugar, spices.
*Gluten-free*: Flour substitute.