Cornstarch, maize starch, or corn flour is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing It has medical uses as well, such as to supply glucose for people with glycogen storage disease.
Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as bootblack while adding oil transforms corn starch into an electro rheological (ER) fluid. The concept can be explained through the mixture termed “corn flour slime”
