Wet milling produces maize starch by grinding softened maize and separating the germs, gluten, husk, and starch. It is a fine white powder without odor, free of adulterants, smells of fermentation, musty dirt, or extraneous matter. It is insoluble in cold water.
Maize Starch Properties:
- Moisture (% w/w): 13.0%
- Max Protein: (% on DB) :0.60% 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 75 C in Redwood Viscometer No. 1: 34-36 Sec / 50 ml
- Free Acidity (ml o f0.1 N NaoH/100 Gms): 40 ml Max
- pH (10% Aqueous solution): 4.5 7.0
- Sulphur Dioxide ppm: 80 ppm Max
- Sieve Test Retention % on 100# (Mesh): 1.0% Max
How does it work:
As a thickening agent in liquid-based foods, such as soup, sauces and gravies, corn starch is usually mixed with a lower-temperature liquid to form a paste or slurry. By adding corn starch to food, such as cheese and yogurt, food producers reduce production costs.
Applications Or where it is used:
Maize starch is most commonly referred to as corn starch, and is used in the baking industry as well as to thicken sauces, puddings, and gravies. It is used by bakers to improve the texture and tenderness of cakes, which is one of the best industrial uses of maize starch powder.
During steeping, the corn ferments slightly, which takes 30 to 48 hours. Both the germ and the endosperm are separated and ground separately (while still soaked). The starch from each is then removed by washing.
How to use:
The gelling or thickening properties of maize starch make it suitable for use in a wide range of agro-food applications, for instance soups, sauces, pastas, delicatessen meats, and creams. It is also used in pastries, creams, desserts, coatings, etc. It is sometimes preferred over flour alone because it forms a transparent rather than opaque mixture.