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Source
Not animal-derived
Allergen
No
Role in food
Corn starch is primarily used as a thickening agent in sauces, gravies, soups, and …
What it is
Corn starch is a carbohydrate derived from the endosperm of corn kernels. It is produced by grinding dried corn kernels and separating the starch from the protein and fiber. This fine, white powder is a common ingredient in many food products.
Why it's used
Corn starch is primarily used as a thickening agent in sauces, gravies, soups, and pie fillings. It can also be used as a binder in processed meats and baked goods, and as a dusting agent to prevent sticking. Its neutral flavor and ability to create a smooth texture make it a versatile ingredient.
Health notes
Corn starch is generally recognized as safe (GRAS) by the FDA for use in food. It provides carbohydrates, which are a source of energy. Regulatory bodies like JECFA and EFSA have evaluated starch and its derivatives. While generally considered safe, excessive intake of any refined carbohydrate may contribute to health concerns.
Allergen info
Corn is not one of the nine major allergens recognized by the FDA. Corn starch 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.