Cornstarch
This is what the ingredient is.
Cornstarch is a carbohydrate extracted from the endosperm of corn kernels. Pure starch consisting of long chains of glucose molecules.
Here is why it shows up on the label.
Thickening agent and anti-caking agent. Used in sauces, gravies, puddings, and baked goods. Provides texture and prevents clumping in powdered products.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Not specifically regulated - considered food ingredient. It is approved globally in the US, Europe, and Canada.
Here is what research has found.
Long history of safe use with no significant adverse effects. Digested to glucose. Glycemic index similar to other refined starches.
Here are a few things worth knowing.
Generally safe. Individuals with corn allergies should avoid. Contributes to dietary carbohydrate/calorie intake. High glycemic index - rapidly converted to glucose.
Sources
- FDA GRAS Database
- Food Science textbooks
- Glycemic Index Foundation
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.