Tinh Bột Ngô, also known as maize starch, is a native starch obtained through the wet milling of corn kernels. It consists primarily of two glucose polymers: amylose (approximately 25-28%) and amylopectin (approximately 72-75%), which determine its functional properties including gelatinization temperature, viscosity, and gel texture. When heated in water, corn starch granules swell and gelatinize at approximately 62-72°C, forming a translucent paste that thickens upon cooling. It is widely used as a thickener in sauces, gravies, soups, and puddings, and as a raw material for producing modified starches, glucose syrups, and maltodextrins.