Cornflour

Cornflour is a fine, white powder made from dried corn kernels. The germ and hull are removed, and the remaining endosperm is ground into a starchy flour. It is a common ingredient used in cooking and baking.

Manufacturers use cornflour as a thickening agent in sauces, gravies, soups, and desserts like puddings. It can also be used as a binder in processed meats and as a dusting agent for fried foods to create a crispier coating. It is found in a wide variety of processed foods.

Cornflour is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily a source of carbohydrates. International bodies like JECFA have evaluated cornflour and similar starches. While generally considered safe in typical dietary amounts, excessive consumption of refined carbohydrates can contribute to health concerns.