Corn/tapioca Starch
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What it is
Corn starch and tapioca starch are both common food starches derived from plants. Corn starch is made from the endosperm of corn kernels, while tapioca starch comes from the root of the cassava plant. Both are processed to extract and purify the starch granules.
Why it's used
These starches are primarily used as thickeners and stabilizers in food products. They help to give sauces, gravies, and soups a desirable texture and prevent ingredients from separating. They are also used in baked goods and puddings to improve consistency.
Health notes
Corn and tapioca starch are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of carbohydrates and are digested like other starches. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated starches and found them to be of low toxicological concern. Evidence does not suggest adverse health effects from consuming these starches at typical dietary levels.
Allergen info
Corn starch is not derived from one of the nine major allergens. Tapioca starch is also not a major allergen. Neither contains gluten.