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Source
Not animal-derived
Allergen
No
Role in food
This combination is frequently used in baking to help products rise and achieve a …
What it is
Cornstarch is a common thickening agent made from the endosperm of corn kernels. Monocalcium phosphate is a leavening agent, a type of salt, often made from reacting calcium carbonate with phosphoric acid. When combined, they often work together as a leavening system in baked goods.
Why it's used
This combination is frequently used in baking to help products rise and achieve a lighter texture. It's a key component in cake mixes, cookie doughs, and muffin batters, ensuring consistent results for home bakers.
Health notes
Cornstarch and monocalcium phosphate are generally recognized as safe (GRAS) by the FDA for use in food. Monocalcium phosphate is a source of calcium and phosphorus. Regulatory bodies like JECFA and EFSA have evaluated phosphates, and they are permitted for use in foods. Typical consumption levels are not associated with adverse health effects.
Allergen info
Cornstarch is derived from corn, which is not one of the 9 FDA major allergens. Monocalcium phosphate is a mineral salt and not an allergen. Not a major allergen.
Products containing Cornstarch And Monocalcium Phosphate
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.