Why is there "modified corn starch" in some teas?
Is it bad? Is it at least a neutral substance? I haven’t been able to find many resources on the topic of its relation to tea. Could someone point me to some good resources on corn starch, in tea particularly, and let me know whether or not I should worry about it?
It’s just a form of processed corn starch, its in tons and tons of packaged foods, but I’ve never heard of it in teas. Not sure why someone would put it in tea, in food it’s usually a thickener or something. Don’t worry about it health-wise unless you’ve got specific allergies or intolerances to corn. Though I think I’d be a bit skeptical about the quality of the tea in question, what tea exactly did you see it in?
It’s a Lipton Bavarian Wildberry. I also got a Lipton “Red Tea.” They’re both black teas but with fruity extras. On the ingredients list for both, there are a bunch of fruit pieces and “modified corn starch.”
Its found in a lot of fruity tea blends or blends that use sprinkles and sugary pieces. It is a form of preserving, but would also thicken up the tea liquor. If there is a lot of corn starch in the tea you would be able to taste it, but for the most part, you would mostly feel a difference in the texture of the liquor.
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