Ingredient · Updated
Degerminated Yellow Corn Flour
What is Degerminated Yellow Corn Flour?
Degerminated yellow corn flour is made by removing the germ, which is the part of the corn that can spoil quickly, from kernels of yellow corn, then grinding the kernels into a fine powder. The process extends the shelf life of the flour compared to whole-grain cornmeal, which retains the germ.
This flour is used in a variety of food products for its mild flavor, fine texture, and ability to blend well with other ingredients. The removal of the germ decreases some nutritional content, notably oils and certain nutrients. Nutritionally, it provides carbohydrates and some protein, but lacks the full nutrient profile found in whole-grain cornmeal.
When you see it on a label, it usually indicates a refined corn product primarily for texture and flavor, rather than whole-grain nutrition.
Commonly found in: baked goods, cereals, snack foods, breadings, breading mixes
Degerminated yellow corn flour is generally recognized as safe (GRAS) by the FDA for use in foods.
Research indicates that degermination reduces fat and nutrient content; however, it is considered neutral from a health perspective when balanced in a diet.
Degerminated yellow corn flour is plant-derived and typically acceptable for vegan diets.
Sources: GRAS Substances (SCOGS) Database
Scout's take
Degerminated yellow corn flour is processed to remove the germ, reducing its nutritional content. It is primarily a source of carbohydrates with limited fiber and protein. It is often used for texture and bulk in processed foods.
The case for
Provides carbohydrates for energy but lacks significant nutritional benefits.
from the analysis of Kellogg's Froot LoopsFound in 1 product
Where Degerminated Yellow Corn Flour shows up
- Cereal 1 product
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