Is Enzyme-treated starch vegetarian?

Enzyme-treated starch is a modified starch produced by treating starch with enzymes, used as a thickener and stabiliser in food. It is derived from plant sources such as corn, potato, or tapioca, with the enzymes typically produced via microbial fermentation.

An ingredient is considered vegetarian if it avoids components derived from killing an animal.

Classifications are made to the best of our knowledge based on available scientific and regulatory sources. We cannot guarantee the accuracy of every entry, errors in the sources we draw from can always occur. This tool also cannot account for cross-contamination, which depends entirely on individual suppliers and producers. If you believe a classification is incorrect, you can report an issue.