Corn Starch (also known as cornflour in some countries) is a fine, white powder derived from the endosperm of corn kernels. 

It is a pure carbohydrate and is primarily composed of amylose and amylopectin, two types of starch molecules.

Key Properties

Neutral Flavor: It has no pronounced taste, making it ideal for use in cooking without altering the flavor of dishes.

Excellent Thickening Power: It is a powerful thickening agent for sauces, gravies, puddings, and pie fillings.

Forms a Clear Gel: Unlike wheat flour, which creates an opaque mixture, corn starch produces a clear, translucent gel when cooked.

Gluten-Free: It is naturally gluten-free, making it a popular alternative to wheat flour for people with celiac disease or gluten intolerance.

Common Uses

Culinary:

Thickening: The most common use is to thicken liquids. It is often mixed with a cold liquid to form a "slurry" before being added to a hot dish to prevent clumping.

Baking: Used in cakes and cookies to create a tender crumb by softening gluten-forming proteins.

Dusting: Used to dust baking surfaces and pans to prevent sticking.

Crispy Coatings: A key ingredient in batters for fried foods to achieve a light and crispy texture.

Industrial & Other Uses:

Manufacturing: Used in the production of bioplastics, adhesives, paper, and textiles.

Personal Care: A common ingredient in cosmetics and baby powder for its moisture-absorbing properties.

Important Note

A common mistake is confusing corn starch (the thickening agent) with cornmeal (a coarsely ground flour used in bread and polenta). They are very different products with different uses.

In summary, corn starch is a versatile, gluten-free starch extracted from corn, prized for its powerful thickening abilities and wide range of applications in both the kitchen and various industries.