Wheat starch
Wheat starch is the starch extracted from wheat, used to thicken and bind foods.
- Used in
- Food ingredient
- Role
- Thickener or stabiliser
Also listed as
Contains / relevant to
- Gluten (wheat, barley, rye): Relevant to people avoiding gluten. Wheat, barley, rye, spelt and malt-derived ingredients.
What to look for on labels
- On prepacked food in the EU and UK, cereals containing gluten must be emphasised in the ingredient list (usually in bold), so look for wheat starch in bold or with its source named, for example “wheat starch (wheat)”.
- In the US, a major food allergen (milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame) must be named in brackets after the ingredient or in a “Contains:” line under the list.
- In the EU, wheat starch made to the gluten-free limit can appear in foods labelled gluten-free; the label tells you which applies.
Related
- StarchStarch is a carbohydrate extracted from plants such as maize, potato or wheat, used to thicken foods.
- Wheat flourWheat flour is flour milled from wheat grain and one of the most common sources of gluten on food labels.
- Modified starchModified starch is starch that has been treated to change how it thickens or holds up to heat and freezing.
- Hidden names for gluten on food labelsGuide
- Eating out with coeliac disease: what to askGuide
- How to read allergen labels on food (EU, UK and US)Guide
Sources
- IngrediLens ingredient database (names, flags and notes shown on this page)
Label information, not medical advice. This page describes how an ingredient is named and labelled and how IngrediLens flags it; it cannot tell you whether a product is safe for you. Always read the label on the product itself and follow the advice of your doctor, allergist or dermatologist. If someone shows signs of anaphylaxis, use their adrenaline auto-injector if they have one and call emergency services.
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