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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.


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


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.