Corn Starch And Monocalcium Phosphate

Corn starch is a carbohydrate derived from the endosperm of corn kernels. It is produced by grinding dried corn and separating the starch from the gluten and fiber. Monocalcium phosphate is a chemical compound often produced from phosphoric acid and calcium carbonate.

Corn starch is commonly used as a thickener in sauces, gravies, and desserts. Monocalcium phosphate acts as a leavening agent in baked goods, helping them to rise and become fluffy. Together, they are often found in baking mixes like cakes and cookies.

Corn starch is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Monocalcium phosphate is also GRAS. Both are common food components and are not typically associated with adverse health effects when consumed in typical amounts as part of a balanced diet. International bodies like JECFA have evaluated similar phosphates used as food additives.