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Source
Not animal-derived
Allergen
No
Role in food
Cornstarch is widely used as a thickening agent in sauces, gravies, soups, and pie …
What it is
Cornstarch is a fine, white powder made from the endosperm of corn kernels. It is a carbohydrate and is primarily composed of starch. To produce it, corn kernels are milled, and the starch is separated from the protein and fiber.
Why it's used
Cornstarch is widely used as a thickening agent in sauces, gravies, soups, and pie fillings. It can also be used as a binder in processed meats and as a stabilizer in dairy products. Its neutral flavor and ability to create a smooth texture make it a versatile ingredient in many baked goods and desserts.
Health notes
Cornstarch is generally recognized as safe (GRAS) by the FDA for use in food. As a carbohydrate, it provides energy. When consumed in typical amounts as part of a balanced diet, it is not associated with adverse health effects. International bodies like JECFA and EFSA have evaluated starch and its derivatives. Evidence does not suggest negative health impacts from typical consumption.
Allergen info
Corn is not one of the nine major allergens recognized by the FDA. Cornstarch is gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.