Cornstarch (Cornflour)

 is obtained by extracting the starch from corn grain, specifically from the endosperm of the kernel. It is almost 100% starch, without any fibre, protein, fat or other components. It’s a very fine white powder that’s chalky in appearance and that ’squeaks’ when you rub it between your fingers. Cornstarch is often used as a thickening agent to thicken sauces and custards