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Source
Not animal-derived
Allergen
No
Role in food
Cornstarch is primarily used as a thickening agent in sauces, gravies, soups, and pie …
What it is
Cornstarch is a fine, white powder made from the endosperm of corn kernels. It is a carbohydrate and a common food ingredient. The process involves grinding dried corn kernels and separating the starch from the protein and fiber.
Why it's used
Cornstarch is primarily used as a thickening agent in sauces, gravies, soups, and pie fillings. It can also be used as a binder in baked goods, a stabilizer in dairy products, and to prevent caking in powdered sugar. Its neutral flavor and ability to create a smooth texture make it versatile.
Health notes
Cornstarch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and provides energy. Regulatory bodies like JECFA and EFSA have evaluated cornstarch and similar starches. At typical dietary intakes, it is not associated with adverse health effects. It is not a significant source of nutrients beyond carbohydrates.
Allergen info
Cornstarch is not derived from any of the nine FDA major allergens. It 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.