Corn flour

Corn flour is a finely ground powder made from dried maize (corn) kernels. It is a staple ingredient derived from a cereal grain, widely used in cooking and food manufacturing. The milling process can vary, affecting the fineness of the flour.

Corn flour is primarily used as a thickening agent in sauces, gravies, and soups due to its ability to absorb liquid and create a smooth texture. It is also used in baking to improve the crumb structure of cakes and pastries, and as a coating for fried foods to achieve a crispier finish. Its neutral flavour makes it versatile across many food types.

Corn flour is a carbohydrate-rich food ingredient and not a food additive. It is a source of energy and can contribute to dietary fibre intake. The UK government's Eatwell Guide recommends that starchy carbohydrates form the basis of most meals. While generally considered safe, like all carbohydrates, excessive consumption could contribute to excess calorie intake. No specific regulatory evaluations by bodies like EFSA are required for it as a food ingredient.