Cornflour (Cornstarch)

Cornflour, also known as cornstarch is the starch from the endosperm section of the corn kernel. It is produced by steeping the kernals for 30 to 48 hours to allow it to ferment. The germ is separated from the endosperm and each is ground separately. The starch is removed by washing.

Its main uses are culinary, it is often used to thicken sauces. Unlike other flours it leaves sauces clear rather than opaque. The sauce will thin if cooked too long or stirred to vigourously.

Cornstarch is an example of a non-newtonian fluid when mixed with water. This means that if sudden pressure is applied to it it will behave like a solid, but if treated gently it will behave like a liquid.

Cornstarch can also be used in the manufacture of environmentally friendly products such as biodegradable plastics. In 2003 Pioneer created a biodegradable Blue-Ray disk using cornstarch.

The cornstarch plastic can be used in injection molding, extrusion and other processes making it a very versatile plastic.