Sugar Corn Starch

Sugar Corn Starch is a finely ground mixture of sucrose (table sugar) and a small amount of corn starch. Sucrose is derived from sugar cane or sugar beets, while corn starch comes from corn kernels. The ingredients are processed and blended to create a fine powder.

Manufacturers add Sugar Corn Starch primarily as a sweetener and for its fine texture in various food products. The corn starch also acts as an anti-caking agent, preventing the sugar from clumping. It is commonly used in baked goods like cookies and cakes, icings, glazes, and dessert toppings.

Both sugar (sucrose) and corn starch are generally recognized as safe (GRAS) by the FDA. Sugar provides calories, and the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA and EFSA have evaluated both sugar as a food component and corn starch as a food ingredient, and neither body typically sets an acceptable daily intake (ADI) for these basic food substances. Consuming too much added sugar can contribute to health concerns such as dental caries and weight gain.