Corn Starch And Powdered Cellulose To Prevent Caking
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What it is
Corn starch is a complex carbohydrate derived from the endosperm of corn kernels. It is processed by grinding dried corn kernels and separating the starch from the protein and fiber. Powdered cellulose is derived from plant cell walls, typically from wood pulp or cotton linters, and is purified to a fine powder.
Why it's used
These ingredients are used as anti-caking agents in powdered or shredded foods. They help prevent ingredients from clumping together, ensuring a free-flowing texture and uniform distribution in products like shredded cheese, spice blends, and powdered mixes.
Health notes
Corn starch and powdered cellulose are generally recognized as safe (GRAS) by the FDA for use in food. They are indigestible fibers that pass through the digestive system largely unchanged. International bodies like JECFA and EFSA have evaluated these substances, and they are permitted for use in many countries. There is no evidence to suggest adverse health effects from consuming these ingredients at typical dietary levels.
Allergen info
Corn starch is not derived from one of the 9 FDA major allergens. Powdered cellulose is plant-derived and not a major allergen. Neither contains gluten.
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