maïszetmeel

Maïszetmeel, also known as maize starch or corn starch, is a white, odorless powder extracted from the endosperm of the maize kernel (Zea mays). It is a refined starch that is gluten-free and widely used in cooking as a thickening agent. The powder itself has a neutral taste and dissolves easily in liquids.

In cooking, maïszetmeel acts as a thickener when heated with liquid. The starch granules gelatinize at about 62–72°C, giving sauces, gravies, custards, and fillings a smooth, glossy texture. It forms a clear gel as it cools, which makes it particularly suitable for transparent sauces and pie fillings. For best results, mix maïszetmeel with cold liquid to make a slurry before adding to hot mixtures, then heat until the sauce thickens and just reaches a simmer. Prolonged boiling after thickening or acidic ingredients can weaken its thickening power.

Maïszetmeel is commonly used in gravies, soups, puddings, custards, and fruit fillings, and is also employed to give batters a crisp texture in some fried foods. It is often chosen as a gluten-free alternative to wheat flour for thickening. Substitutes include tapioca starch, arrowroot, or potato starch, each with slightly different thickening properties and effects on texture and transparency.

Storage and safety: keep maïszetmeel in a cool, dry place in an airtight container. It has a long shelf life if stored properly. Because it is derived from maize, those with maize allergies should avoid it. Cross-contamination with gluten-containing products may occur in facilities that handle both.