Starch To Prevent Caking

Starch is a carbohydrate that plants use to store energy. It is commonly extracted from corn, potatoes, or tapioca. The starch is then often modified through physical or chemical processes to improve its performance in food products.

Manufacturers add starch to prevent ingredients from clumping together, a function known as an anti-caking agent. It helps maintain a smooth, free-flowing texture in powdered products like spices, drink mixes, and seasonings. It is also used as a thickener in sauces and gravies.

Starches used to prevent caking are generally recognized as safe (GRAS) by the FDA. They are a common source of carbohydrates in the diet. Regulatory bodies like JECFA and EFSA have evaluated various starches and their modifications. Evidence does not suggest adverse health effects from typical dietary intake.