Maize Starch

Maize starch is a fine, white powder derived from the endosperm of maize (corn) kernels. It is produced by wet milling, a process that separates the starch from the protein, fibre, and oil found in the grain. It is a common carbohydrate source.

Maize starch is widely used as a thickener in sauces, gravies, soups, and desserts, providing a smooth texture and viscosity. It can also act as a stabiliser, preventing ingredients from separating, and is used in baking to improve texture and moisture retention. It is found in a wide variety of processed foods.

Maize starch is not classified as a food additive in the UK and does not have an E-number. It is a carbohydrate source and contributes to the energy content of foods. The NHS Eatwell Guide advises that starchy carbohydrates should make up just over a third of the food we eat, based on their energy content. EFSA has evaluated starches and their safety is generally recognised. Evidence does not suggest adverse health effects from consuming maize starch at typical dietary levels.