What is tritici amylum?

Tritici amylum, commonly known as wheat starch, is a white, odorless, and tasteless powder derived from the endosperm of wheat kernels. It is primarily composed of amylopectin and amylose, two types of polysaccharides that provide the starch with its thickening, binding, and gelling properties.

Tritici amylum is commonly used as a thickening agent in various food products, such as soups, sauces, gravies, and baked goods. It is also used in the manufacturing of noodles, pasta, and other processed foods. In addition to its culinary applications, tritici amylum is also used in the pharmaceutical industry as a binder, disintegrant, and filler in tablets and capsules.

Tritici amylum is a gluten-free product, which means that it can be consumed by people with gluten intolerance or celiac disease. However, it should be noted that tritici amylum may be processed in facilities that also process gluten-containing grains, which may result in cross-contamination. Therefore, it is important to carefully read food labels and packaging information when consuming tritici amylum-containing products.