Cornstarch is a starch powder obtained from corn grains. Learn about its uses, why some people avoid it, and what its substitutes are.

Cornstarch needs heat (in the ballpark of 203°F) in order for “starch gelatinization”—that is, the scientific process in which starch granules swell and absorb water—to occur.

Cornstarch is a common ingredient made from the starchy portion of corn kernels known as the endosperm. It’s used as a thickening agent for gravies, marinades, sauces, soups, and casseroles ...

Cornstarch also lends a particular light, crumbly texture to certain cookies and cakes, and it can thicken the fruit filling of a pie or enhance the crisp coating of fried foods. The best ...

"Corn starch is basically a complex carbohydrate that breaks down really slowly through your intestines versus your liver," said Edwards. Every day Edwards prepares six doses.

The process, which Tethis has been working on since 2012, includes a few steps. A corn starch-based mixture is put through an extruder, a machine that changes material as it's compressed.