Native corn starch, also known simply as corn starch or maize starch, is a fine, powdery substance derived from the endosperm of corn kernels. Here are some key points about native corn starch:

1. Extraction: Corn starch is extracted from the endosperm of corn kernels through a process of wet milling. The corn kernels are steeped in water and then ground to separate the various components, including the starch, protein, fiber, and germ. The starch is then separated from the other components through centrifugation or filtration and dried to produce a fine powder.

2. Composition: Corn starch is composed primarily of amylose and amylopectin, two types of polysaccharides that make up starch. It is a pure carbohydrate with little to no protein, fat, or fiber. Corn starch is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.

3. Appearance and Texture: Corn starch is a fine, white powder with a smooth texture. It is odorless and tasteless, which makes it suitable for a wide range of culinary applications.

4. Culinary Uses: Corn starch is a versatile ingredient commonly used as a thickening agent in cooking and baking. It has a high capacity to absorb liquid and form a smooth, glossy texture when heated. Corn starch is often used to thicken sauces, soups, gravies, and pie fillings. It can also be used to coat foods before frying to create a crispy outer layer or added to baked goods to improve texture and moisture retention.

5. Other Uses: In addition to its culinary applications, corn starch has various non-food uses. It is used in the production of paper, textiles, adhesives, and bioplastics. Corn starch is also used in pharmaceuticals and cosmetics as a binding agent, thickener, or absorbent.

6. Storage: Corn starch should be stored in a cool, dry place away from moisture and heat to prevent clumping or spoilage. It should be kept in an airtight container to maintain its freshness and quality.