Cornstarch in the context of Sauce

Mochi (/ˈmoʊtʃiː/ MOH-chee; Japanese もち, 餅 [motɕi] ) is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki (餅搗き). While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.

Mochi is made up of polysaccharides, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice.

Poster paint (also known as tempera paint in the US, poster color in Asia) is a distemper paint that usually uses starch, cornstarch, cellulose, gum-water or another glue size as its binder. It either comes in large bottles or jars or in a powdered form. It is normally a cheap paint used in school art classes.

Asian poster paints are similar to gouache, albeit has a thinner viscosity, uses gum arabic and/or dextrin as a binder, and use inexpensive and less lightfast pigments more coarsely ground, with added brighteners to make the paints affordable. Poster colors are used in art classes, in animation production, and in scanning and printing. Notable brands that produce poster colors include Kokuyo Camlin, Monami, Pentel, Sakura, and Nicker.

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

The first single-acting baking powder (meaning that it releases all of its carbon dioxide as soon as it is dampened) was developed by food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s.

Pudding is a food which can either be a dessert or a savoury dish. In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents.

In the United Kingdom, Ireland and some Commonwealth countries, the word pudding is used to describe both sweet and savoury dishes. Savoury puddings include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. Sweet puddings include bread pudding, sticky toffee pudding and rice pudding. Unless qualified, however, pudding usually means dessert and in the United Kingdom, pudding is used as a synonym for dessert. Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or jellies.