Degerminated White Corn Flour

Degerminated white corn flour is made from white corn kernels that have had the germ removed. This process removes the oily germ, which helps extend the flour's shelf life. The remaining starchy endosperm is then milled into a fine flour.

This flour is often used as a thickening agent in sauces, gravies, and soups due to its starch content. It also serves as a base ingredient in baked goods like cookies and cakes, providing structure and texture. It is commonly found in mixes for baked goods and processed foods.

Degerminated white corn flour is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and can be part of a balanced diet. International bodies like JECFA and EFSA have evaluated corn-derived ingredients, but specific evaluations for degerminated white corn flour are not separately detailed. It is not typically associated with significant health controversies when consumed in moderation as part of a typical diet.