Corn starch is mainly used as a thickening agent, both hot and cold. It is white, tasteless and odourless. Starch can be used as a replacement for flour, to thicken soups, sauces, meat dishes, vegetable dishes, to make homemade bread, puddings and cakes. By gelatinization, it forms an elastic opaque gel, which is best suited for puddings and a perfect binder for fillings.