MAIZE / CORN STARCH

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Introduction

Corn starch, cornstarch, cornflour or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.

Specifications

Sr. No Determination Specification
1 Moisture content, percent by Weight, Max 13
2 Starch content, percent by Weight, Min 98
3 Ash content, percent by Weight, Max 0.25
4 Protein content, percent by Weight, Max 0.60
5 Petroleum Hydrocarbon Extractable matter, percent by Weight, Max 0.25
6 PH of 10% Solution 5.00 Min
7 Free Acidity MI on N/10 NaoH/100gm. Max 5.00 Min
8 Cold Water Soluble Percent by Mass Max 5.00 Min
9 Sieve Retention % (on 100 Mesh) 1.00 Max

Applications

Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).

It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). Baby powders often includes cornstarch among its ingredients.

Corn starch can also be used to manufacture bioplastics.