Corn Starch With Tricalcium Phosphate

Corn starch is a carbohydrate derived from the endosperm of corn kernels. It is produced by grinding dried corn kernels and separating the starch from the protein and fiber. Tricalcium phosphate is a mineral salt often added to corn starch to prevent clumping and improve flowability.

Corn starch with tricalcium phosphate is used as a thickening agent in sauces, gravies, and soups. It can also act as an anti-caking agent in powdered products, ensuring they remain free-flowing. It is commonly found in frozen appetizers, baked goods, and powdered mixes.

Corn starch is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Tricalcium phosphate is also FDA GRAS. Both are common food components. Regulatory bodies like JECFA and EFSA have evaluated various forms of starches and phosphates, generally finding them safe for consumption within typical dietary levels. There are no widespread health controversies associated with these ingredients at levels found in food.