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Maize Starch is an odourless, white powder with a bland taste. Corn is one of the
main sources of commercially produced starch which is the most important source
of carbohydrates in the human diet.
Chemically, starch is a carbohydrate. It is a polymer comprising of a range of
molecular sizes. The basic mononumeric unit of Danhydroglucose. The two basic
types of polymers present are amylose and amylopectins. Amylose is a linear
polymer in which essentially all of the anhyroglucose units are linked through 1,4-a
glucosidic bonds. Amylopectins have a highly branched structure.
They are larger polymers than amylose. Starch is essentially a group of
carbohydrates known as polysaccharides ie multiple molecules of sugar. It is a
mixture of two polysaccharides, amylose (10 - 20%) and amylopetin (80 - 90%).
Maize Starch, in its native and modified form is used extensively in the food,
pharmaceuticals, textile, paper, adhesive and a host of other industries.
Starch is also modified to suit the individual requirements of users and are hence
known as chemical starches. Maize Starch can also be converted into a range of
starch derivatives such as Liquid Glucose, Dextrose Monohydrate, Dextrose
Anhydrous, Maltodextrin, Sorbitol etc.
Product Specification
Characteristics Standards
Standards White colour fine powder, odourless, free from adulterants,
fermented, musty dirt and extaneous matter.
Solubility Practically insoluble in cold water.
Moisture% 13% Max
Protein% 0.6% Max
Hydrolysables (% on DB) 98.0% Min
Petroleum Hydrocarbons Extractablematter (% on DB) 0.25% Max
Sulphated Ash (% on DB) 0.25% Max
Cold Water Solubles (% on DB) 1.00% Max
Viscosity of 2% paste at 75C in Redwood Viscometer No.1 34-36 Sec/50 ml
Free Acidity (ml of 0.1N NaoH/100Gms) 40ml Max
pH (10% Aqueous solution) 4.5 0- 7.0
Sulphur Dioxide ppm 80 ppm Max
Sieve Test Retention % on 100# (Mesh) 1.0% Max
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