•Thickening Agent: It is primarily used to thicken sauces, soups, gravies, and puddings. When mixed with a liquid and heated, cornstarch forms a smooth, translucent gel that adds body and consistency to dishes without altering flavors.
•Baking: Cornstarch is often used in baking to create tender and airy textures in cakes, cookies, and pastries. It can replace a portion of the flour in recipes to produce softer baked goods.
•Coating and Binding: It is used as a coating for frying, providing a crispy and golden exterior on meats, fish, and vegetables. Cornstarch also helps bind ingredients together in recipes like meatballs or veggie burgers.
•Gluten-Free Alternative: Due to its gluten-free nature, cornstarch is a common ingredient in gluten-free baking and cooking, providing structure and texture in recipes that traditionally use wheat flour.
•Thickener for Fruit Fillings: It is used in fruit pies and desserts to thicken fruit fillings and prevent them from becoming too runny during baking.
•Chinese Cuisine: Cornstarch is a key ingredient in many Chinese recipes, used to tenderize meats in marinades and sauces, as well as in stir-fries to create a glossy finish.
•Non-Food Uses: Beyond cooking, cornstarch has applications in non-food industries such as in the production of biodegradable plastics, cosmetics, and as a component in some medicinal products.