Why do people eat Cornstarch? (Know all The Reasons)

Cornstarch is mainly used as a food thickener all over the world. Mostly, in Chinese and Korean cuisine, you’ll notice the use of cornstarch.

Cornstarch is not a primary food but a substitute for various purposes. But the question is, why do people eat cornstarch? And the answer is,

The primary purpose of using cornstarch is not eating this ingredient directly but using it to make other foods delicious.

Cornstarch, with its thickening properties, can thicken the gravy of the food without adding any chemicals, as it is a natural ingredient. 

However, besides thickening the food, there are other uses of cornstarch. And to know all of them, read through this article.

Reason Why Do People Eat Cornstarch

Cornstarch is not a primary food but a substitute ingredient used for various purposes in food. Though it is widely known as a food thickener, there are several other reasons for eating cornstarch. Which are:

As A Food Thickener

Cornstarch is smooth, pale, and tastes like flour. Because of this, it can thicken all liquid-based foods. If you use it correctly and in a balanced proportion, you won’t taste any cornstarch in your food.

It is a food ingredient that thickens liquid foods like soups, juices, and ‌ thousands of recipes. When you love these foods, you must eat cornstarch. 

As A Food’s Crispy Outer 

Many restaurants use cornstarch in chicken nuggets recipes to make the food crispy. Whether chicken nuggets or classic fried chicken, cornstarch is always essential to create the crispest and most delicious outer coating. After that, everyone likes to eat them with great pleasure.

For Getting A Silky And Smooth Texture

Whenever you want smoothness and silkiness in a recipe, cornstarch works excellently. In most Chinese recipes, you will find cornstarch. That means you have to eat cornstarch when you add smoothness or silkiness to food.

It Makes Recipes Moist And Creamy

The texture of cornstarch will change when it is mixed with water. Because water has a liquid consistency, cornstarch becomes moist and creamy. If you add it to your food, it will give it a jelly-like texture. The more cornstarch you use, the more jelly-like consistency you will get.

For Having A disease Called Pica

There is a disease called Pica. Symptoms of Pica include the craving to consume non-food items such as cornstarch, dirt, ice, and ice cream. Many people enjoy eating starch as much as chewing tobacco and dipping snuff, among other pastimes.

Is Cornstarch Harmful For Health?

Cornstarch is a food ingredient full of carbohydrates. A recent study suggests that eating cornstarch daily and in large amounts could increase your risk of developing type-2 diabetes. However, you can quickly burn more calories if you are a sports person. The trouble is higher in women than in men.

Eating raw cornstarch can increase the risk of stomach upset, gas, and bloating in some people. It is difficult to digest in its natural form. But if you take it with soup, sauce or dessert, it won’t be a big problem.

Fiber aids in digestion and good gut bacteria. So if you’re eating raw corn, you may be deficient in fiber. However, you can take it with fiber-rich food. So even if there is not much health risk, it is better not to eat it too much or regularly.

Difference Between Cornstarch And Cornflower 

Despite both being made from corn, they are different from one another. You can easily differentiate between the two by comparing the differences below.

  1. Cornstarch is derived from the endosperm of corn husks and is white after processing. Cornflour, meanwhile, is made from the whole husk of corn, which contains all the nutrients of corn, including fiber, protein, and starch. It is also slightly yellow in color.
  2. Baking soda has no taste. However, cornflowers have a naturally sweet taste. Corn flour is mixed with wheat flour to make bread and cakes, which add a sweet taste to the carbohydrates. On the other hand, cornstarch is used to thicken and thicken food.
  1. Cornflower contains 22 grams of sugar and 3 grams of protein, totaling 110 calories. Also, 2 grams of fiber and 1.5 grams of fat out of 29 grams. As opposed to cornstarch with 120 calories and 28 grams of carbohydrates, cornstarch is low in fat and high in carbohydrates. In addition, it contains no B vitamins and is relatively low in magnesium, iron, and potassium.
  1. Cornstarch is sometimes called corn flour, and cornflower is sometimes called cornmeal in different countries. But cooking takes out what works. So alternatively, we know cornstarch as baking soda and cornflour as cornstarch.
  1. Cornflour is not sticky, does not clump easily, and is thicker than necessary. Cornstarch is used to thicken sauces, soups, and curries. It is better to mix it with cold liquid food, as it may curdle in hot liquid. On the other hand, cornstarch and cornflour are both powdered and used in various cooking applications. Both have different tastes and functions, and using both together can spoil the food.


Cornstarch is not exactly food. It is indispensable in the kitchen but not for heavy use. Furthermore, it is an excellent thickener, crisp-upper, and anti-stick tool that makes food look delicious and beautiful. 

Mike Monteleone

My name is Mike Monteleone. I am the author of Kitchenaries.com. Since I was very young I have been passionate about cooking and everything that surrounds the art of preparing food. Cooking is much more than a set of techniques. Cooking is a means of expression and it is an art. Whether you are a three-star Michelin chef or an amateur cook, cooking is a universal language that allows you to share and explore.

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