Cornflour Salt

Cornflour is a fine, white powder made from the starch of maize (corn). It is produced by grinding dried maize kernels and separating the starch from the protein and fibre. It is a common thickening agent used in cooking and baking.

Cornflour is primarily used as a thickening agent in sauces, gravies, soups, and fruit fillings. Its ability to create a smooth, glossy texture without altering the flavour makes it popular in custards, pastry creams, and desserts. It is also used in some baked goods to improve texture.

Cornflour is not considered a food additive and does not have an E-number. It is a carbohydrate source. The NHS Eatwell Guide recommends that starchy carbohydrates should make up just over a third of the food we eat, and advises choosing whole grain versions where possible. Dietary fibre intake is important for digestive health, and while cornflour itself is low in fibre, it is often used in dishes that may contain fibre from other ingredients.