Com Starch

Corn starch is a fine, white powder derived from the endosperm of maize (corn) kernels. The starch is extracted from the kernels through a wet milling process, where the grain is steeped, ground, and then separated into its component parts: starch, protein, fibre, and germ.

Corn starch is primarily used as a thickening agent in sauces, gravies, soups, and desserts due to its ability to absorb liquid and create a smooth, viscous texture when heated. It can also act as a binder, a stabiliser, and a dusting agent in baked goods and confectioneries.

Corn starch is not considered a food additive and is a common carbohydrate source. The UK's Register of Food Additive Authorisations does not list it as an additive. Like other starches, it is broken down into glucose during digestion. The NHS Eatwell Guide advises that carbohydrates should form the basis of most meals, with an emphasis on starchy carbohydrates and whole grains. There are no notable controversies regarding its consumption at typical dietary levels.