Ingredient
Wheat starch
What is Wheat starch?
Wheat starch is a carbohydrate extracted from wheat, primarily composed of amylopectin and amylose. During production, wheat flour is processed to remove proteins, resulting in a fine, white powder rich in starch.
It is commonly used as a thickener or stabilizer in various food products like sauces, soups, and baked goods. In terms of health, wheat starch is generally considered neutral unless you are sensitive to gluten, as it may contain trace amounts.
When you see wheat starch on a label, it's essential to know it could still have gluten, making it unsuitable for those with celiac disease or gluten intolerance unless specifically labeled as gluten-free.
Commonly found in: cereal, soups, sauces, baked goods, processed meats
What to watch
- May contain trace amounts of gluten, posing a risk for individuals with celiac disease or gluten intolerance.
Wheat starch is generally recognized as safe (GRAS) by the FDA.
Research does not strongly associate wheat starch with significant health risks unless gluten sensitivity is a factor.
Wheat starch is plant-derived, making it suitable for a vegan diet.
Sources: Generally Recognized as Safe (GRAS) Substances (Wheat Starch)
Scout's take
Wheat starch is used as a thickening agent and is derived from wheat. It is a processed ingredient but does not contain significant nutritional value. The processing method removes most proteins, including gluten, but trace amounts may remain.
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