Cornflour (Cornstarch)
maizena · Zea mays zetmeel · cornstarch
Cornflour (Cornstarch): what every chef needs to know
Cornflour (cornstarch), referred to in the UK as cornflour and in the US as cornstarch, is pure extracted starch from maize kernels. The white, flavour-neutral powder consists of more than 99% starch and is the most widely used thickener in commercial kitchens worldwide. The gelatinisation temperature of cornflour lies between 65–70°C (149–158°F), slightly higher than potato starch. After gelatinisation, cornflour gives a semi-transparent, slightly cloudy binding that forms a firm gel on cooling. This gelling behaviour makes cornflour ideal for crème pâtissière, blanquette de veau, puddings and gluten-free baking mixes. A critical difference from potato starch is stability during heating and reheating: cornflour is more stable during prolonged cooking and cooling, and the binding holds better during reheating. However, in acidic sauces (low pH) or with prolonged storage, cornflour loses binding — unlike arrowroot which is more acid-stable. The classic thickening ratio is 10g cornflour per 500ml liquid for a light, nappant sauce. Store dry in an airtight container at a maximum of 20°C.
Cornflour (Cornstarch): nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 168872) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 168872).
Cornflour (Cornstarch): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic French banketbakkersroom of milk, egg yolks, sugar and maiszetmeel as basis for taarten, éclairs and mille-feuille.
French braised kalfsschouder in creamy white sauce, thickened with maiszetmeel-slurry and afgemaakt with cream and eigeel.
Glanzende, light thickened wok-sauces of maiszetmeel, soy sauce, oyster sauce and broth as basis for roerbak-dishes.
Cornflour (Cornstarch): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
stir maiszetmeel always first to in cold water (cold slurry) for addition; add the slurry already roerend to to the hete sauce and heat until the sauce clear and thickened is; not too long through remain boil to the binding to store.
use 50g maiszetmeel per liter milk for a firm crème pâtissière; stir continu to klonten to voorkomen; haal of the heat as soon as the massa thick genoeg is for cut after cooling.
add maiszetmeel-slurry last minute to to the wok-sauce over high heat; the sauce bindt quickly and provides a glanzende, clear finish characteristic of Kantonese kitchen.
Cornflour (Cornstarch): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Cornflour (Cornstarch): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Cornflour is available year-round as a storage product.
Cornflour (Cornstarch): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Cornflour (Cornstarch): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Maiszetmeel is a neutral verdikkingsmiddel without own flavour profile; the wijnkeuze is gebaseerd on the main course, not on the thickening agent.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Cornflour (Cornstarch)
What is the difference between cornflour and potato starch?
Cornflour has a higher gelatinisation temperature (65–70°C/149–158°F vs 55–65°C/131–149°F for potato starch) and forms a firmer, whiter gel on cooling. Cornflour is more stable when reheating; potato starch gives a glossier, clearer sauce. Use potato starch for last-minute glossy sauces and cornflour for crèmes and puddings.
How much cornflour do I use to thicken a sauce?
For a light nappant sauce: 8–10g cornflour per 500ml liquid. For a firmer sauce (such as crème): 20–25g per 500ml. For crème pâtissière: 45–50g per litre of milk. Always mix first in cold water before adding to hot liquid.
Can cornflour be used in acidic sauces?
Cornflour loses thickening power at low pH (acidic) and with prolonged cooking. For acidic sauces (tomato, citrus jus), arrowroot or modified starch is a better choice as they are more stable in acid.
At what temperature should you store Cornflour (Cornstarch)?
Store Cornflour (Cornstarch) at 10-20°C (dry, dark, airtight), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Cornflour (Cornstarch) professionally?
The primary professional technique for Cornflour (Cornstarch) is Binding of warm sauces at 75-85°C for 1-2 min. Always verify core temperature with a calibrated probe thermometer.
Does Cornflour (Cornstarch) contain allergens?
Cornflour (Cornstarch) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
