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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use cornstarch as a thickening agent in sauces, gravies, soups, and pie fillings. …
What it is
Cornstarch is a carbohydrate derived from the endosperm of corn kernels. It is a fine, white powder that is insoluble in cold water but thickens when heated with water.
Why it's used
Manufacturers use cornstarch as a thickening agent in sauces, gravies, soups, and pie fillings. It also acts as a stabilizer in dairy products and can be used as a dusting agent in baked goods and confections.
Health notes
Cornstarch is recognized as GRAS (Generally Recognized As Safe) by the FDA for its use as a food ingredient. It is a source of carbohydrates, providing energy. Regulatory bodies like JECFA and EFSA have evaluated cornstarch and its use as a food additive. Excessive intake of any added sugars, including those derived from starches, is linked to health concerns by organizations like the WHO.
Allergen info
Corn is not one of the nine major allergens identified by the FDA. Cornstarch does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.