What is Corn Starch?
Corn starch is a fine, powdery starch extracted from the endosperm of corn kernels. As a starch, it is a substance produced by plants to store energy from photosynthesis. Corn starch is a highly pure carbohydrate that thickens when mixed with water, creating a unique, smooth texture.
Nutritional Value of Corn Starch
Corn starch is almost entirely composed of carbohydrates, providing approximately 380 kcal per 100 grams. It contains negligible amounts of fat, protein, and dietary fiber. Vitamins and minerals are also present in very small quantities. While corn starch is an excellent energy source, it’s essential to obtain other nutrients from a variety of foods for a balanced diet.
Uses of Corn Starch
Corn starch is widely used in cooking and baking. Some common applications include:
- Thickening: Used to thicken sauces, gravies, soups, and stews.
- Coating: Creates a crispy exterior when used to coat foods before frying, such as in tempura or fried chicken.
- Baking: Adds a smooth texture to cakes, cookies, and pastries.
- Bread-making: Contributes to a soft, chewy texture when added to bread and pizza dough.
- Other uses: Found in non-food products like cosmetics and pharmaceuticals.
History of Corn Starch
Corn starch is derived from corn, a crop native to the Americas. Indigenous Americans have used corn starch for centuries, but industrial production began in the 19th century. In 1842, American inventor Thomas Kingsford established the first commercial corn starch manufacturing process.
Introduction of Corn Starch to Japan
In Japan, corn starch was first introduced in 1877 (Meiji 10) by Juchou Akamatsu, a chef from Nagasaki who imported the ingredient. Domestic production of corn starch in Japan began during the Taisho period (1912-1926). Today, corn starch has become an indispensable ingredient in Japanese cuisine.
Conclusion
Corn starch is a highly pure carbohydrate derived from corn kernels. While it is an excellent energy source, it lacks other essential nutrients, highlighting the importance of a balanced diet. This versatile ingredient is used in various cooking and baking applications worldwide. Native to the Americas, corn starch has become an integral part of Japanese cuisine since its introduction in the Meiji period.
