Tag: Maize starch

As a common thickening agent, maize starch is found in countless foods, but its effects on the human body vary drastically depending on its form. Processed cornstarch behaves differently than its resistant counterparts, influencing blood sugar, gut health, and overall metabolism.

According to the European Food Safety Authority (EFSA), chemically treated starches are classified as food additives. This means that modified maize starch, a common ingredient in processed foods, is indeed considered an additive when certain modification processes are used, serving to improve the functional properties of food products.

As a highly processed and refined carbohydrate, commercial maize starch offers little nutritional value beyond calories and has a high glycemic index. However, its safety depends largely on consumption method, quantity, and individual health factors.

According to the internationally recognized NOVA food classification system, maize starch is not considered an ultra-processed food (UPF) in its plain form. However, its extensive industrial production process places it in a different category from whole foods, and modified versions are indeed classified as UPFs.

According to USDA data, a cup of commercial maize starch contains nearly 488 calories, derived almost entirely from carbohydrates, with minimal to no fiber, protein, or fat. This makes it a concentrated energy source, but its effect on the body varies significantly based on how it is processed and prepared.

Corn starch is a versatile pantry staple used globally in countless culinary and industrial applications. This fine, white powder is derived specifically from the endosperm of the corn kernel. The process strips away the protein, fiber, and germ, leaving behind the pure starchy component that makes corn starch so effective for thickening and other uses.

In Europe, ingredient labels on many food products differ significantly from those in the United States, which often leads to confusion for consumers. One of the most common points of bewilderment is what are corn syrup solids called in Europe, where the name and sourcing can vary based on EU regulations. Instead of being sourced exclusively from maize, the European versions are often derived from wheat or other starches.

Contrary to the fact that corn is a naturally gluten-free grain, consumers must be cautious with packaged products like Pam's corn flour, as the presence of allergen warnings indicates a risk of contamination. A simple reading of the product label is essential for anyone following a strict gluten-free diet to ensure safety.

While most baking powders use naturally gluten-free cornstarch, some varieties and brands, including certain Dr. Oetker products from specific regions, may contain wheat starch. It is therefore critical to check the label to determine if a specific Dr. Oetker baking powder has gluten.

Did you know that Bird's custard was invented in 1837 for a woman with an egg allergy? This classic British dessert staple, and its distinctive yellow colour, is not what most people would consider "traditional" egg-based custard, but rather a simple-to-make, cornflour-based alternative.