White Degermed Ground Corn

White degermed ground corn is a product made from white corn kernels. The kernels undergo a milling process where the germ (the embryo of the kernel) and often the outer bran layer are removed. The remaining part is then ground into a meal or flour.

This ingredient is primarily used as a base for various food products, providing structure and texture. It is commonly found in breakfast cereals, grits, cornmeal, and as an ingredient in some baked goods. Its removal of the germ helps extend shelf life compared to whole ground corn.

White degermed ground corn is considered a general food ingredient and is generally recognized as safe (GRAS) by the FDA. The degerming process removes some fiber, vitamins, and minerals found in the corn germ and bran. There are no specific health controversies associated with its consumption at typical intake levels. JECFA and EFSA do not typically evaluate basic food ingredients like ground corn as food additives.