Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour alone because it forms a translucent mixture, rather than an opaque
one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).
It is usually included as an anti-caking agent in powdered sugar (10X or confectioner’s sugar). Baby powder often includes cornstarch among its ingredients.[citation needed]
Corn starch when mixed with a fluid can make a non-Newtonian fluid, e.g. adding water makes Oobleck and adding oil makes an Electrorheological fluid.
A common substitute is arrowroot, which replaces corn starch on a 1:1 ratio.[3]
Corn starch added to a batter which coated chicken nuggets increased oil absorption and crispness after the latter stages of frying.[4]
Corn starch can be used to manufacture bioplastics.
Corn starch is the preferred anti-stick agent on medical products made from natural latex, including condoms, diaphragms and medical gloves.[5][6] Prior usage of talc was abandoned as talc was believed to be a carcinogen.
Food producers reduce production costs by adding varying amounts of corn starch to foods, for example to cheese and yogurt. This is more common in the United States of America where the Congress and the Department of Agriculture subsidize and reduce its cost to food manufacturers.
Corn starch is used to supply glucose to humans who have glycogen storage disease (GSD). Without this, they would not thrive (i.e. little, if any, weight gain) and thus die. Cornstarch can be used starting at age 6 – 12 months which allows feeds to be spaced and glucose fluctuations to be minimized.[7]