Cultured Wheat Starch

Cultured wheat starch is a preservative made from wheat starch that has been fermented by beneficial bacteria or yeast. This fermentation process creates natural acids that inhibit the growth of mold and bacteria, extending the shelf life of foods.

Manufacturers add cultured wheat starch to baked goods like breads, muffins, and pastries to prevent spoilage and maintain freshness. It acts as a natural preservative, helping to keep products from going stale or developing mold.

In the U.S., cultured wheat starch is generally recognized as safe (GRAS) by the FDA for use as a food preservative. It is not associated with significant health concerns when consumed at typical levels found in food. International bodies like JECFA have evaluated similar substances, but no specific numeric limits are set for this ingredient.