Organic Potato And Corn Starch

Starches derived from potatoes and corn are common food ingredients. They are produced by separating the starch from the other components of the potato or corn kernel, typically through washing and drying processes. These starches are naturally gluten-free and are valued for their thickening and binding properties.

Manufacturers use potato and corn starch primarily as thickeners and stabilizers in a wide range of foods, including sauces, soups, gravies, baked goods, and dairy products. They help improve texture and prevent ingredients from separating. In some products, they can also act as binders or fillers.

Potato and corn starch are generally recognized as safe (GRAS) by the FDA for use in food. They are carbohydrates and provide energy. International bodies like JECFA and EFSA have evaluated starches and found them safe for consumption. There are no significant health controversies associated with typical consumption of these starches.