Maize Starch

Price 42.0 INR/ Kilograms

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MOQ : 25 Kilograms, Kilograms

Maize Starch Specification

Moisture (%)
14% (w/w

Density
1.5 Gram per cubic centimeter(g/cm3)

Purity(%)
98 99.5%

Solubility
Maize starch does not dissolve in cold water but swells slightly, forming a suspension.

Size
5 to 30 microns ( m)

Formulations Type
pharmaceutical, food, cosmetic, and industrial applications

Particle Size
5 to 30 microns ( m),

Advantage
Acts as a binder, disintegrant, filler, thickener, stabilizer, or texturizer depending on the formulation

Ph Level
4.0 to 7.0

Application
Pharmaceutical Industry,Food Industry:

Product Type
Herbal Product

Usage
In Thickening Sauces

Ingredients
Herbal Extract

Form
Powder

Grade
Medicine

Recommended For
All

Shelf Life
3 Years

Storage Instructions
Cool, dry place: Store at room temperature (15 25 C) in a dry, well-ventilated area.

Maize Starch Trade Information

Minimum Order Quantity
25 Kilograms, Kilograms

FOB Port
mumbai

Payment Terms
Cash Advance (CA), Cash in Advance (CID), Letter of Credit at Sight (Sight L/C), Letter of Credit (L/C)

Supply Ability
1000 Kilograms, Kilograms Per Day

Delivery Time
7 Days

Sample Available
No

Sample Policy
Free samples are available

Packaging Details
drum or bag pack

Main Export Market(s)
Asia, Australia, Middle East, Central America, North America, South America, Eastern Europe, Western Europe, Africa

Certifications
WE PROVIDES ALL KIND OF CERTIFICATIONS AS YOU REQUIRED

About Maize Starch

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.

Manufacturing process:

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.

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