People tend to confuse both the names and are not aware of their distinct uses and qualities. Taking advantage of this common mistake, certain companies also advertise these two products as one and the same. So, this article will clear the misconceptions so that people can know exactly what they are getting and can understand the difference between cornstarch and potato starch.
They are different in their color, taste, and appearance are quite different, and so are their sources, functions, and densities. The essential difference between corn starch and potato starch is that one comes from the sweet potato plant, while the other comes from the corn plant.
The corn plant is also called maize. Also, potato starch looks white in color, which means it looks like snow or flour. It has a little sticky feel, like okra or yam.
Another difference between cornstarch and potato starch is its texture. Cornstarch has a greater tendency to absorb moisture than potato starch, which tends to remain firm in a thin liquid.
Cornstarch can also be stored at room temperature, while potato starch’s thickening properties will be compromised when stored above 70 degrees Fahrenheit.
In addition, the difference between cornstarch and potato starch is in their chemical composition. Cornstarch is a modified form of cornmeal and is derived from the same plant that produces corn. Potato starch, on the other hand, is derived from potatoes.
This means that they have similar fat, sodium, and calorie content. However, if a recipe calls for cornstarch, you can substitute potato starch, which has the same thickening power but less flavor and color. Because it is an unmodified starch, potato starch loses its thickening power when cooked over 175-180 degrees Fahrenheit.
Is corn starch bad for you?
Well, it is up to you to decide if corn starch is bad or not. You have to know what corn starch is made of, and then you can decide whether it’s bad for you or not. Corn starch is a powder made from corn, and while it doesn’t have calories your body has to burn to digest it, it is not food. It is used as a thickener and is found in almost all processed food products.
Corn starch is not bad for you right out of the box, and it will not hurt your body if you eat it or apply it to your skin. The confusion lies in the fact that corn starch is a refined food product. Corn starch contains very high levels of glucose and fructose, which wreak havoc on your blood sugar levels.
Some corn starches are also highly processed, where they are made in a laboratory with harsh chemicals and dextrins added to them.
Also, because corn starch is a very processed food, it’s not recommended as a regular part of your diet. Some people report gas and bloating after eating corn starch. In some cases, corn starch may also cause weight gain and even high cholesterol for some people.
What does cornstarch taste like?
Cornstarch is a white powder made from corn. You mix it with water to make a paste and cook it until it gets thick. So what does it taste like?
Well, when it’s cooked long enough, it tastes very much like paste should taste. It tastes kind of grainy and pasty in your mouth. It can be used in cooking and baking for making sauces creamy and for many other uses that call for a thickener, as a food additive to add texture, or as a gluten-free replacement for wheat flour.
Though it is derived from corn, it has no discernible flavor of its own but simply adds a “gluey” texture to whatever it is added to.
Also, cornstarch has almost no flavor of its own, especially if there is not a lot added to a recipe. It thickens liquids without adding flavor, which makes it a good choice for sauces, gravies, and desserts. It’s also used as part of the batter to fry fish or chicken, so it creates a crispy crust when fried.
Cornstarch is a thickening agent that adds crispiness to the crust when frying foods, especially when used in chicken nugget recipes. Some people think that it tastes sort of bland and starchy, meaning it tends to have an indeterminate flavor that reminds you of its source, corn or grains in general.
Cornstarch vs flour
Are you wondering which product is better? Let’s find out. Both cornstarch and flour are great thickeners in recipes, but they have different properties that give each starch a unique set of strengths and weaknesses.
Starch is a carbohydrate made up of long chains of individual sugar molecules (though starches generally do not taste sweet). Flour is typically made from wheat and is often used to coat foods before frying to keep food from sticking.
The difference between cornstarch and flour is that flour is a powder prepared from the dried, ground endosperm of the cereal grain, wheat, corn, rye, or rice and mixed with a small portion of bran to add flavor and aid in digestion.
Flour contains starch and can also be referred to as fine, soft, or patent flour. Cornstarch is a translucent, nearly tasteless powder that is used as a thickener for sauces, gravies, or puddings. It is derived from corn flour by washing out the starch content.
While flour does not have any thickening properties of its own, adding it to liquid results in a sauce or gravy, which will thicken with prolonged cooking (dehydration). Cornstarch can turn runny liquids into firm gels in several minutes without much cooking.
Also, cornstarch scores much higher on nutritional and environmental fronts. Flour has more calories per volume than cornstarch but is more expensive. Cornstarch contains no gluten; therefore, it is an excellent choice for those with wheat allergies or celiac disease.
However, because it breaks down during high heat cooking (which isn’t necessarily a bad thing), you’ll need to add additional stabilizers such as Xanthium gum if you plan on using it in soups, gravy, or sauces that will be cooked at high temperatures.
Flour has gluten in it, so it will easily form tough elastic gels under high heat but is a good choice for thickening sauces or soups that will not be cooked above 140°F.
Potato starch vs cornstarch
There’s a lot of confusion about using potato starch and cornstarch in cooking, but there are actually a lot of differences. First, let’s go over some common cooking uses for both thickeners.
Both have many similar applications. Both can be used to thicken soups, gravies, marinades, and sauces. The biggest difference between the two is their texture. Potato starch has a silky mouthfeel (like adding cream to gravy), while cornstarch gives more of a firm texture (think of making something creamy like pudding).
Also, both will work fine as a thickener, but keep in mind that potato starch tends to only work best on cool ingredients, so if you are heating something up, it might break down and become more liquid than if you had used cornstarch.
In addition, potato starch is extracted from potatoes and is considered to have a neutral flavor in comparison to flour. On the other hand, cornstarch is produced from the endosperm of a kernel of corn and has twice the thickening power of flour.
However, because their tastes are similar and they have identical cooking properties, this argument can only be settled by preference.
What is potato starch used for?
Potato starch is an instant thickening agent. It has high swelling power, reduces viscosity, and yields a smooth, glossy sauce. Potato starch is also known as potato flour, potato powder, or instant potato. Potato starch can be used for various things, and here are some of them.
Potatoes have long been known for their ability to thicken sauces, gravies, and soups, many of which were prepared as far back as the Roman Empire. It is used in food products such as cookies and cakes to give them a soft and smooth texture. Potato starch can also be used in salad dressings and sauces.
● Replacement for gluten-free products
In addition, it can be a replacement for cornstarch in the gluten-free kitchen. With this floury starch, you can make dough for pies, cakes, and pizza dough.
The water absorption is moderate. Potato flour is also easily digestible because it’s free of gluten. It’s considered to be hypoallergenic and thus good for people who have gluten intolerance or celiac disease.
● Pharmaceutical and technical applications
Potato starch can be used as a thickener in glue and stiffening agent, as well as a binding agent in adhesives, medicines, and cosmetics. In addition, potato starch can be used to make plant fibers, including rayon and cellophane.
Can I substitute cornstarch for potato starch?
You can substitute cornstarch for potato starch in most recipes, although the resulting product will be less tender. The best results come when the two starches are used in conjunction with each other; half corn starch and half potato starch produce a very good result.
Cornstarch is typically easier to use as it has a low gelatinization temperature and does not require stirring to prevent lumping.
However, they are very similar in terms of texture but different in terms of food allergy risk. The main difference between these starches is that potato starch is gluten-free, so it’s a good alternative for those who suffer from celiac disease.
Cornstarch, on the other hand, does contain gluten, a protein found in wheat, rye, barley, and spelling. Both cornstarch and potato starch are great for thickening recipes without adding a whole lot of flavor to the dish. If you’re concerned about flavor and texture, you can use either one.
Is cornstarch the same as potato starch?
As nouns, the difference between cornstarch and potato starch is that cornstarch is a powder made from the starch of corn, used in cooking and as a thickener for various foods, while potato starch comes from grinding whole potatoes and separating the starch granules from the potato protein, fiber and other components resulting in a fine white powder that has no flavor or color of its own.
Potato starch and cornstarch are very similar. Both are starch-based thickeners, both react in similar ways to heat and moisture, and both are washable. Cornstarch is a bit more versatile than potato starch, but potato starch is slightly cheaper.
In addition, cornstarch and potato starch are interchangeably used as thickeners in cooking. Both have a soft, undetectable taste, but cornstarch is twice as potent and may result in a lighter texture, whereas potato starch holds up better over longer periods of time and higher temperatures.
Is cornstarch or potato starch better?
It all depends on what you want to use it for. Cornstarch is great for thickening sauces or desserts but may not be appropriate in other applications. Potato starch is perfect for making pastries and can be used for many other things as well.
In addition, cornstarch may be used interchangeably with potato starch, but, as stated above, it has a slightly different texture. Potato starch is a lighter coating, and you should use slightly less of it in recipes. Potato starch also works better as a thickening agent when cooking at medium to high temperatures.
Also, potato starch flour is very similar to cornstarch in that it’s a fine, powdery white ingredient used for thickening sauces. It produces a translucent sauce and has a neutral flavor compared with flour or cornstarch, which makes it preferable for use with delicate sauces.
Does potato starch make things crispy?
Starch is a polysaccharide made from plant material, including potatoes. It’s a form of carbohydrate. So, potato starch makes things crispier. When applied to foods during preparation, it absorbs moisture and binds with the food’s surface to help it brown faster and better hold on to spices and other coatings.
Also, potato starch works the same way other starches do. It is mixed with water and heated to become gelatinized. When added to fried foods or finished deep-fried food, it will aid in crisping up the outer layers of the food product. The outer layers, being more exposed to the oil and heat, will begin to set as they are exposed.
This layer acts as a seal and prevents oil from reaching the inside of the food as well as creating a barrier so steam cannot escape. When it comes in contact with a hot surface, it absorbs moisture from the surface and becomes firm, making food crispy. This happens because the starch granules absorb moisture and swell, making them crunchy.
Can I use potato starch instead of cornstarch for fried chicken?
It’s possible to use potato starch as a substitute for cornstarch in your fried chicken breading. Potato starch comes from potatoes, so it has a similar texture to cornstarch, which originally came from maize or corn.
Also, depending on the recipe, a combination of corn starch, potato starch, and flour can also be used. Both cornstarch and potato starch have the same consistency and the same ability to absorb moisture from the chicken. The only difference between the two is their taste and cost, with cornstarch being a bit cheaper than potato starch.
However, when making fried chicken, it is best to use cornstarch. Potato starch, when frozen, will make the chicken gummy and chewy instead of crispy and tender.
Which starch is best for frying?
Deep-frying foods is a quick way to add flavor and excitement to many dishes. However, not all starches are created equal. In making fried foods, a good solid crust is important, and a solid crust can be achieved by using good starch for frying.
Two important factors in choosing starches for deep-frying are lightness, absorption rate, and crispness, or adhering qualities. Three common starches for frying are all-purpose flour, potato starch, and cornstarch, although others exist.
All-purpose flour is a good option if you’re looking for a lower-fat alternative to other starches; 14% compared to 43% for potato, its closest competitor. However, having fewer flavors and absorbing more oil, it can make your fried food tasteless and appetizing.
Cornstarch is also suitable for frying. It has a more neutral taste and absorbs around 5% more oil than all-purpose flour. Flour and cornstarch are not optimal as they’re not able to withstand high frying temperatures.
Potato starch does hold up better, with a higher temperature tolerance of 350 degrees Fahrenheit compared to the 160 degrees for cornstarch, though this doesn’t mean that it holds up well when cooked above 300 degrees Fahrenheit. It is also an ideal choice for frying because it allows for crisp results without imparting any bad flavors.
Is potato starch good for frying chicken?
Potato starch is generally sold by companies that produce flour and powders. This type of starch is used to thicken and bind ingredients together. Potato starch is not a great source of vitamins, minerals, or carbohydrates by itself, but it can be used to boost the nutrition of other types of food products.
Potato starch is a very good option for frying chicken. This is because it helps the chicken attain greater crispiness. It’s delicious too. Potatoes starch thickens the oil and ensures that your food will not stick to the pan while browning. The key lies in the fact that potato starch coats the surface of fried food to create a barrier between food and hot oil.
Also, it creates a crisp and tasty batter that results in fried chicken with a crunchy texture. It improves moisture retention when cooking the chicken. It helps to retain the natural flavor of the chicken and other ingredients.
What are the benefits of potato starch?
Potato starch is a food starch that comes from potatoes with a high content of complex carbohydrates. This makes it an excellent ingredient for preparing foods like pancakes and potato bread. Starch is a carbohydrate, which means it contains more calories than proteins and fats.
However, it helps to promote overall health when eaten in moderation, which is why potato starch can be beneficial if properly used.
In addition, potato starch has been linked to lowering cholesterol, helping to prevent strokes and heart attacks. It is also suggested as a treatment for irritable bowel syndrome (IBS), acute diarrhea, and constipation.
Also, potato starch is extracted through mechanical action, has a neutral taste, and is rich in resistant starch (RS). This RS increases the viscosity of stools to lessen the risk of colon cancer, maintains normal blood glucose levels, and helps control appetite.
Difference between cornstarch and corn flour
Both cornstarch and corn flour are made from corn, but each has different uses in cooking. Cornstarch is a fine white powder and comes from the inner part of the kernel. It’s also known as corn flour. The only difference is that corn flour has a slightly grainier texture than plain cornstarch because it’s not milled quite so finely.
In addition, cornstarch and corn flour are interchangeable for many recipes, but there are some small key differences. Cornstarch is made from the endosperm of the kernel and is very powdery and mild in flavor, making it ideal to use as a thickening agent in sauces, soups, and pie fillings.
Corn flour is made from the full kernel, including the germ and bran, and has more fiber than cornstarch. It’s slightly more robust in flavor and can be used in recipes that require more structure or body, such as tortillas, bread, muffins, and pancakes.
Furthermore, corn flour is much finer than cornstarch and lacks the thickening power of cornstarch. Also, when you bake with corn flour, you add a delightful texture to your baked goods, as well coarse cornmeal. Cornstarch, on the other hand, is finer and creates more smoothness in your dishes.
Is potato starch whole 30?
Whole 30 is an elimination diet that eliminates all gluten, dairy, as well as refined sugars, and processed foods. The purpose is to let the gut heal for 30 days so that you can determine what your health-related problems are, such as food sensitivities or negative food reactions. So, is potato starch a whole 30?
Potato starch is not whole30. All the foods listed in the Whole 30 Program that either has wheat or anything made with wheat do not have modified starches or derivatives. Potato starch is derived from potatoes. It has carbohydrates and is thus not allowed on Whole30.
While potatoes are not approved for the Whole30, potato starch is not technically from potatoes. It’s made from only the starch of the potato, so it doesn’t contain any of the parts of the potato that contains sugar, fiber, and protein.
So theoretically, it can have zero impact on blood sugar and insulin levels, which means it may be allowed on a Whole 30 if you’re super strict.
Can you freeze gravy made with cornstarch?
There are a number of ingredients, such as dry skim milk, cornstarch, and flour, that you might not think about freezing with foods. These ingredients (as well as some others) can thicken or gel your sauces or gravies and make them too stiff or difficult to thaw when you need them.
Freezing these ingredients will almost certainly ruin the texture of your food if you need to defrost and then reheat it.
However, you can freeze gravy that contains cornstarch. The cornstarch will not separate in the freezer since the water is frozen as well; only the fat and solids are free to move around. However, if you make a beef gravy that contains flour, you should store it in an airtight container in the refrigerator for about 4 to 6 hours. This will form a skin on the top of the gravy, keeping it from spoiling in the fridge.
In addition, the gravy does not freeze solid because the cornstarch gels when it is frozen, but you do need to alter your recipe a little bit. If you stir one tablespoon of flour with two tablespoons of water and then add that mixture to the hot gravy immediately before you cool it down, this will give the gravy time to set up as it cools. This prevents the gravy from turning into a big lump or clump when you thaw it and reheat it.
How many carbs are in 1/4 cup of cornstarch?
1/4 cup cornstarch contains 11.33 grams of carbs, which is 2% of your daily recommended intake. There are 60 calories in a 1/4 cup serving of cornstarch. You should limit your daily intake to 20-25% if you’re trying to lose weight or 30-35% if you’re trying to gain. This food is high in nutritional value as it contains essential nutrients such as thiamin, Niacin, and Magnesium.
Furthermore, cornstarch and white flour are both considered complex carbs. They are good choices when you need a carbohydrate source that can digest slowly. As with all foods, use them in moderation, combine them with other foods and try to eat a variety of choices for a healthy diet.
Based on the functional properties of cornstarch and potato starch, it can be concluded that the major difference between cornstarch and potato starch is that cornstarch is better at thickening and holding moisture than potato starch.
Potato starch is cheaper but weaker when it comes to thickening and holding moisture. Potato starch does not work as a stand-alone agent. Both are good, and both can do their job. Just remember, no matter what choice you make, both cornstarch and potato starch are great substitutes for each other whenever you are trying to thicken anything.