Corn starch is a white powder and a polysaccharide composed of amylose and amylopectin, which is obtained from the extraction of corn kernels and has many uses in various industries. Corn starch, like other starches, is a concentration factor and can be used to texture materials. Make the food thicker. Corn starch has a special and soft texture and can be used in all kinds of sauces, soups, desserts, sweets, baking powders, cooking improvers, meat, textile industries, paper and cardboard industries, all kinds of Glue, pharmaceutical industry, production of various sugar syrups such as: used glucose, dextrose, fructose, production of sugar serums and puddings. Corn starch is a suitable substitute for flour in cooking recipes due to its transparency after being mixed with liquids and heat. Corn starch is used in cake making to prevent eggs from curdling and hardening during cake baking. In desserts such as marshmallow, corn starch is used to separate them from each other.