About 80% of starch produced in the world is corn starch. Starch (C6H10O5)n is the main component of corn and constitutes approximately 75% of its dry matter, which accumulates in the endosperm tissue and is extracted from the endosperm during the wet milling process. Starch granules contain a long polymeric chain of glucose molecules insoluble in water. Natural starch consists of two types of structures: amylose and amylopectin. Amylose is a long, unbranched straight chain of glucoses with α-(1-4) glycosidic bonds, and amylopectin is a highly branched chain of glucose units. The main chain is like amylose, but in the branches, glucose units are connected by α-(1-6) glycosidic bonds.
Applications
Semi-prepared and instant soup, various puddings, desserts, confectionery and bakery products, snacks, various
sauce, frozen food, meat products industry, paper and cardboard industry, glue industry, textile industry, leather industry,
Cosmetic-sanitary and pharmaceutical industries
Attributes
- White powder
- Gluten free
- No flavor
- Low humidity
- High clearance
Features
- Stable Viscosity
- Production of homogeneous product
- Transparency and reduction of staleness
- Create texture and mouthfeel
- Increasing durability in paper production
- Increasing water retention ability
- Create and maintain the consistency of the final product
- High bonding and adhesion property
- Increasing the shelf life of the final product
- Adjustment of viscosity in textile industry
- Prevention of cracks in dough and dairy products
- Usability in products for celiac patients (gluten-free)
Maintenance
- Store in cool and dry places away from fragrances and chemicals.
be.
Dubarility
- Not recommended for maintenance more than 1 year.
| super refined corn starch |
| appearance state |
white powder |
| Maximum weight percentage of moisture |
14 |
| Maximum percentage by weight remaining after sieve number 100 |
5 |
| Maximum weight percentage of protein based on dry matter |
0.5 |
| Maximum weight percentage of fat based on dry matter |
0.5 |
