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Source
Not animal-derived
Allergen
No
Role in food
Corn starch is primarily used as a thickening agent in sauces, gravies, soups, and …
What it is
Corn starch is a carbohydrate derived from the endosperm of corn kernels. It is a fine, white powder that is insoluble in water. The process involves grinding dried corn kernels and separating the starch from the protein and fiber.
Why it's used
Corn starch is primarily used as a thickening agent in sauces, gravies, soups, and pie fillings. It can also be used as a binder, stabilizer, or dusting agent in baked goods and confectioneries.
Health notes
Corn starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and provides energy. International bodies like JECFA have evaluated starches, and they are considered safe when consumed in typical amounts as part of a balanced diet. There are no widespread controversies regarding its use.
Allergen info
Corn is not one of the 9 FDA major allergens. Corn starch does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.