Less Than 2% Corn Starch

Corn starch is a fine, white powder made from the endosperm of corn kernels. It's a carbohydrate that is separated from the corn during the milling process. It is commonly used as a thickening agent in cooking and baking.

Manufacturers add corn starch to foods primarily as a thickener to give sauces, gravies, and soups a smoother texture. It can also be used as a binder, stabilizer, or to improve the mouthfeel of processed foods. You'll find it in baked goods, dairy products, and salad dressings.

Corn starch is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is a carbohydrate and provides energy. JECFA has evaluated corn starch and did not set a numeric limit (ADI not specified). It is not associated with major health controversies when consumed as part of a balanced diet.