Corn Starch Wheat Starch

Corn starch and wheat starch are both refined starches derived from grains. Corn starch comes from the endosperm of corn kernels, while wheat starch is extracted from wheat grains. Both are processed to isolate the starch, typically through wet milling.

These starches are primarily used as thickeners and stabilizers in a wide variety of foods. They help improve texture, provide body, and prevent ingredients from separating. You'll find them in sauces, gravies, baked goods, dairy products, and dessert toppings.

Corn starch and wheat starch are generally recognized as safe (GRAS) by the FDA for use in food. They are carbohydrates that provide energy. While they are common food ingredients, excessive intake of refined carbohydrates can contribute to health concerns. Regulatory bodies like JECFA and EFSA have evaluated starches, and they are considered safe when consumed as part of a balanced diet.