Cornstarch is primarily composed of amylose and amylopectin, which are polysaccharides that contribute to its thickening properties. It has a melting point of approximately 250°C and is insoluble in cold water. Vegetable oil, on the other hand, is a triglyceride composed of fatty acids and has a boiling point that varies depending on the type of oil, generally ranging from 160°C to 250°C. Both substances are commonly used in cooking and food science due to their unique chemical properties.
PREREQUISITESChemistry students, food scientists, culinary professionals, and anyone interested in the chemical properties of common cooking ingredients.