Cornstarch

Cornstarch is a fine white powder derived from the endosperm of the corn kernel. It is used to thicken fruit fillings, glazes, and sauces. It becomes almost transparent once it has been dissolved and brought to a boil, making it more desirable for maintaining bright colors and giving an attractive appearance to foods than thickeners that become cloudy. To keep cornstarch from lumping, you must dissolve it in a cold liquid before adding it to any hot mixture. It will gelatinize at temperatures above 170°F(77°C) and will leave an unpleasant taste if it is not brought to a boil. Cornstarch is also added to cake batters to dilute the gluten strength of the flour because it is close to 100 percent starch and does not contain any gluten. Foods thickened with cornstarch will start to soften and become more liquid after three to four days as the starch breaks down.