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Source
Not animal-derived
Allergen
No
Role in food
Corn starch is primarily used as a thickening agent in sauces, gravies, and pie …
What it is
Corn starch is a carbohydrate derived from the endosperm of corn kernels. It is a fine, white powder that is insoluble in water. The process involves grinding dried corn kernels and separating the starch from the protein and fiber.
Why it's used
Corn starch is primarily used as a thickening agent in sauces, gravies, and pie fillings. It can also be used as a binder in processed meats and as a stabilizer in dairy products. It is commonly found in baked goods, soups, and desserts.
Health notes
Corn starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and provides energy. Regulatory bodies like JECFA and EFSA have evaluated starches. At typical consumption levels, it is not associated with adverse health effects.
Allergen info
Corn starch is not derived from any of the 9 FDA major allergens. It does not contain 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.