Corn starch

Corn starch is a fine, white powder derived from the endosperm of corn kernels. It is produced by wet milling, a process that separates the starch from the protein, fibre, and germ of the grain. It is a common carbohydrate source.

Corn starch is primarily used as a thickening agent in sauces, gravies, soups, and desserts due to its ability to absorb liquid and form a gel when heated. It can also act as a binder, a stabiliser, and to improve the texture of baked goods and processed foods.

Corn starch is not considered a food additive and does not have an E-number. It is a source of carbohydrates and energy. The NHS Eatwell Guide advises that starchy carbohydrates should make up just over a third of the food we eat, choosing whole grain versions where possible. Evidence does not suggest adverse health effects from typical consumption of corn starch.