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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.
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
  • White powder
  • Gluten free
  • No flavor
  • Low humidity
  • High clearance
  • 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)
  • Store in cool and dry places away from fragrances and chemicals. be.
  • Not recommended for maintenance more than 1 year.

Types of packaging :

Technical Specifications
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

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