Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Corn flour is used as a thickener for sauces and gravies, and as a …
What it is
Corn flour is a flour made from dried, ground corn kernels. Cellulose is a natural fiber found in the cell walls of plants, like wood and cotton. In food, it's often processed from wood pulp or plant fibers.
Why it's used
Corn flour is used as a thickener for sauces and gravies, and as a binder in processed foods. Cellulose is used as an anti-caking agent to keep powders from clumping, and as a thickener or stabilizer in products like ice cream and salad dressings.
Health notes
Both corn flour and cellulose are generally recognized as safe (GRAS) by the FDA for use in food. They are indigestible fibers that pass through the body. Regulatory bodies like JECFA and EFSA have evaluated cellulose, and it is considered safe when consumed in typical amounts. There are no widespread health controversies associated with these ingredients at normal consumption levels.
Allergen info
Corn flour is not a major allergen. Cellulose is not a major allergen. Neither contains gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.