Cornstarch
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Discovered in 1840 by Thomas Kingsford, Corn starch is the starch derived from the corn grain, and is obtained from the endosperm of the kernel. Besides, this starch is a common food ingredient, used in thickening sauces or soups, and also in making corn syrup and other sugars. It is worth noting that most of the nutrition in corn is found in the bran and germ of the kernels. Because cornstarch does not contain the germ and bran of the corn kernel, as cornmeal and corn flour often do, it is nearly flavorless, not to mention that it also lacks nutrition. However, corn starch has a few medical uses, such as to supply glucose for people with glycogen storage disease.
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