maïzena

Maïzena is a brand name widely associated with cornstarch, a fine white powder derived from the endosperm of corn kernels. It is used primarily as a thickening agent in cooking and baking, valued for its neutral flavor and ability to form a clear gel when heated.

Composition and characteristics: Maïzena products consist mainly of maize starch. The powder is gluten-free and contains little to no fat or protein. When cooked with liquid, the starch granules gelatinize, giving sauces, gravies, soups, and puddings a smoother, thicker texture. The thickening power depends on temperature and the amount used.

Culinary uses: It is commonly mixed with cold water to create a slurry before being whisked into hot liquid to prevent lumps. The mixture thickens as it heats, and a short simmer is usually sufficient to achieve the desired consistency. Overheating or prolonged cooking can sometimes break down the starch and reduce thickness.

Substitutes and alternatives: In some recipes, arrowroot, tapioca, or potato starch can be used as substitutes, though they may yield slightly different textures and clearances.

Commercial note: Maïzena is marketed in various regions by different manufacturers, and in many countries the brand name has become synonymous with cornstarch itself. Packaging, naming, and availability may vary by country, but the product generally retains its core function as a thickening agent.

Storage and safety: Store in a cool, dry place. It is suitable for gluten-free diets but not appropriate for individuals with corn allergies.