what is it?
Natural wheat starch is a plant ingredient used in foods derived from wheat.
It is a white to off-white powder with a neutral odor and taste. Its energy value is 4kcal/g (similar to all other carbohydrates).
Natural wheat starch is a carbohydrate derived from wheat. It is physically extracted from wheat, separating gluten and other proteins.
Where and why is it used?
Natural wheat starch is used in a variety of food products, such as to thicken custards, desserts, sauces and convenience foods. It is also used for bonding and moisturizing, as an emulsifier, stabilizer, and opacifying and polishing agent.
It is used in confectionery, bakeries and snacks, dairy products (such as cheese), alcoholic beverages, sauces and soups, pasta, prepared foods, and meat and seafood (such as surimi).
Wheat starch may cause allergies in some people due to the presence of gluten. Although processing typically removes the gluten protein, some residual gluten remains. Nonetheless, some wheat products can be used in "gluten-free" and "very low gluten" foods when the remaining gluten is below the level established by EU legislation. However, there is no exemption for plant-source labeling of wheat starch, and the “wheat” source needs to be labeled as an allergen in the ingredients list.
