Hi maize and corn starch are both derived from corn, but they are not exactly the same thing. Hi maize is a type of corn starch that has undergone additional processing to make it more fine and powdery than regular corn starch. Both ingredients are used for thickening and in baking, but they have some differences in terms of nutrition, texture, taste, and best uses. This article will compare hi maize and corn starch and explain if they can be used interchangeably in recipes.
What is Hi Maize?
Hi maize is a specialty corn starch that is made from a specific type of corn called waxy maize. Waxy maize contains over 99% amylopectin, which is a highly branched type of starch molecule.
In contrast, regular corn starch contains about 25% amylose, which is a linear starch molecule, in addition to amylopectin. To make hi maize, waxy maize is first steeped in water to extract the starch. It is then further processed by pregelatinization, which involves pre-cooking the starch and drying it out again into a fine, free-flowing powder.
Some key characteristics of hi maize:
- Extremely fine particle size that blends smoothly into batters and sauces
- Provides a light, delicate texture
- Adds cling and adherence to coatings
- Excellent transparency and sheen
- Helps maintain viscosity at freezer temperatures
Due to its pure amylopectin content and special manufacturing process, hi maize has unique properties that make it well-suited for certain food applications compared to regular corn starch.
What is Corn Starch?
Corn starch, also sometimes called cornflour, is extracted from the kernels of corn through a process called wet milling. The corn kernels are first soaked in water and sulfurous acid to separate the starch. The starch slurry is then purified, dried, and ground into a fine powder.
Regular corn starch contains both amylose and amylopectin starch molecules. It has some key characteristics:
- Powdery, matte texture
- Provides body and thickness
- Useful as a thickener for sauces, stews, gravies
- Helps bind ingredients in baked goods
- Not fully transparent when cooked
Due to its granular structure and mixture of amylose and amylopectin, corn starch has a somewhat different functionality than hi maize. It is better suited for general thickening tasks rather than delicately textured foods.
Nutritional Profile
Both hi maize and corn starch are nutritionally very similar since they originate from the same base ingredient – corn.
They are both high glycemic index foods, meaning they cause a rapid rise in blood sugar levels.
The main nutritional contents per 100 grams of hi maize and corn starch are:
| Nutrient | Hi maize | Corn starch |
|---|---|---|
| Calories | 376 | 365 |
| Protein | 0.3 g | 0.4 g |
| Fat | 0.12 g | 0.09 g |
| Carbs | 94 g | 88 g |
| Fiber | 0 g | 0.3 g |
As you can see, both ingredients are primarily composed of carbohydrates with minimal amounts of protein and fiber. Hi maize has slightly more calories and carbohydrates by weight than regular corn starch. Overall, they can be considered equivalent from a nutritional standpoint.
Texture and Performance
The key difference between hi maize and corn starch lies in their functionality for cooking and baking.
Hi maize produces much more delicate, fine textures compared to regular corn starch. It has a smooth, short bite and offers excellent transparency when used in fillings, sauces, glazes, and other recipes.
Because of its small particle size, hi maize also provides greater cling to batters and coatings, allowing it to adhere better to foods. It maintains viscosity and stability even when frozen, making it ideal for frozen desserts and other icy foods.
In contrast, regular corn starch has a grittier, grainier texture with less transparency when cooked. However, it can thicken quickly at higher temperatures. It provides body and structure in baked goods, helping them set up properly. It also prevents curdling in dairy-based recipes.
Here is a comparison of their main textural differences:
| Properties | Hi maize | Corn starch |
|---|---|---|
| Texture | Smooth, short bite | Gritty, grainy |
| Transparency | Excellent clarity | Cloudy |
| Thickening | Delicate thickening | Quick thickening, even at high temps |
| Adherence | Excellent cling and coating ability | Less ability to adhere |
| Stability | Holds viscosity when frozen | Lower stability when frozen |
Taste Differences
In terms of flavor, hi maize and corn starch are quite similar when cooked. They both tend to have a clean, neutral taste and are not detectable in the final recipe when used properly.
However, hi maize is considered to have an even cleaner flavor than regular corn starch. The special processing it undergoes helps remove proteins and lipids, making it purer tasting compared to corn starch. This makes it ideal for delicate desserts, fruit fillings, and other foods where you don’t want additional flavors.
Regular corn starch may have a slightly starchy or toasty flavor, depending on the variety of corn used to produce it. This can work well in heartier recipes where you want a hint of corn flavor. But for lighter dishes, hi maize is often preferred for its muted taste.
Cost Differences
Hi maize is more expensive than regular corn starch. Hi maize can cost $0.70 to $1.00 per ounce at retail prices, whereas corn starch is priced around $0.15 to $0.30 per ounce.
The higher cost of hi maize reflects the more intensive manufacturing process required to make it. The starting ingredient, waxy maize, is also pricier than regular dent corn used for corn starch. Specialized processing equipment is needed to pregelatinize the starch while keeping the particle size microscopic.
For commercial food production, hi maize may be purchased in bulk directly from manufacturers for significant cost savings. But for home cooks, the small packaging sold at grocery stores leads to the higher ounce-for-ounce pricing.
Substituting Hi Maize and Corn Starch
Can you use corn starch instead of hi maize in recipes, or vice versa? Here are some tips on substituting between the two:
- In sauces, pastry fillings, glazes, and other delicate recipes calling for hi maize, corn starch can be used but the texture may be slightly compromised. The dish won’t be quite as smooth or have as fine of a bite.
- For thickening stir-fries, stews, and gravies, you can substitute an equal amount of hi maize for corn starch. However, regular corn starch will thicken faster if added directly to hot liquid.
- In baked goods like muffins, cakes, and bread, corn starch and hi maize can generally be swapped 1:1. Hi maize may provide a slightly softer, lighter texture.
- For adhesion in batter coatings and breading, hi maize works significantly better than corn starch. Coatings made with corn starch will adhere less evenly.
- In frozen applications like ice cream or frozen yogurt, hi maize is strongly recommended over corn starch. It will keep the texture smooth and prevent iciness caused by starch retrogradation.
So in summary, corn starch can substitute for hi maize in most recipes, but the final texture may be a bit compromised. For best results, use hi maize in delicate foods where you want transparency and smoothness. And opt for corn starch when you need quick thickening power or stability in baking.
Other Substitutes for Hi Maize and Corn Starch
Aside from swapping between hi maize and corn starch, there are some other possible substitution options:
Substitutes for Hi Maize:
- Tapioca starch – Provides clarity and freeze/thaw stability like hi maize. Good for fruit fillings.
- Potato starch – Similar thin, smooth texture but less thermal stability.
- Rice starch – Translucent and glossy but less thickening power.
Substitutes for Corn Starch:
- All-purpose flour – Use half the amount and must be thoroughly cooked. Won’t be as transparent.
- Arrowroot starch – Can replace cornstarch 1:1. Provides clarity but less thickening.
- Tapioca starch – Similar thickening properties as cornstarch and can be swapped 1:1.
When substituting, you may need to experiment with the amount to get the right consistency and stability.
Conclusion
While hi maize and corn starch originate from corn, hi maize undergoes specialized processing to create a extra-fine, powdery starch product optimized for delicate textures.
Regular corn starch has a more granular texture better suited for general thickening tasks. Hi maize works much better for transparent fillings and smooth, short bite. It also adheres batter extremely well.
The two starches can often be swapped for one another with some compromise on texture. Hi maize may provide slightly better performance due to its pure amylopectin content and small particle size. But corn starch is more affordable and also gets the job done in most recipes.
Understanding the differences allows you to choose the best starch for your specific food preparation needs. Hi maize excels when a glossy appearance and melt-in-your-mouth texture is desired, while corn starch offers a grittier bite and quick thickening.