<unk> , or cornflour, is the starch of the corn (maize) grain. It is also grown from the endosperm of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure (see Non-Newtonian fluid). It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw<unk>  taste.<unk>  or cornflour is also used as a thickening agent in soups and liquids.  As the starch is heated by the liquid, the molecule chains unravel, allowing them to collide with other starch chains to form a mesh - thus slowing the movement of water molecules. This results in thickening of the liquid, be it soup, stock or other culinary liquids.
Cornstarch
Starch
Chitosan
Calcium alginate
Gitoformate
Azelaic acid
Pentose
Hypromellose