Corn starch

Corn starch is a complex carbohydrate extracted from the endosperm of the corn kernel (Zea mays). Obtained through a wet milling process, it appears as a fine, white, odourless powder composed mainly of amylose and amylopectin. Thanks to its binding and thickening properties, corn starch is widely used in the food and pharmaceutical industries. It helps stabilise the texture of preparations and improves the cohesion of tablets and capsules. Its low chemical reactivity and good digestive tolerance make it a preferred excipient in the manufacture of food supplements. In this context, corn starch is not an active ingredient as such, but plays an essential functional role: it facilitates the shaping of formulas, ensures a homogeneous distribution of active ingredients, and contributes to the stability of the finished product. It is generally considered safe and well tolerated by the majority of individuals.