Corn Starch And Cellulose

Corn starch is a carbohydrate derived from the endosperm of corn kernels. It is a fine, white powder used as a thickening agent. Cellulose is a natural polymer found in the cell walls of plants, often sourced from wood pulp or cotton. It is used as a dietary fiber and also as a food additive.

Corn starch is commonly used to thicken sauces, gravies, soups, and pie fillings. Cellulose is used as an anti-caking agent, a stabilizer, and a source of dietary fiber in various processed foods, including baked goods and dairy products.

Corn starch is generally recognized as safe (GRAS) by the FDA for use in food. Cellulose is also GRAS. Both are considered inert substances when consumed in typical amounts found in food. JECFA and EFSA have evaluated both ingredients and have not set specific numerical limits for their intake. There are no widespread health controversies associated with their consumption at normal dietary levels.