**3.4 Corn starch**

It is the most widely used product obtained from maize. It is made by a process of wet milling in which the hull and germ are removed and the corn ground and mixed with water. The semi-liquid material is separated by passing it over sieves or centrifuging it. The starch settles out while most of the proteins are suspended. The starch is then washed, dried and powdered. Corn starch is widely used because it is inexpensive, lacks characteristic flavour and cooks to a smooth and almost clear paste in water or other clear liquids and is superior to wheat flour or potato starch. Corn starch flavoured with vanilla and containing edible colours is solid as custard powder.
