What is the Cornstarch!
Cornstarch is just what it sounds like: starch derived from corn. It is ground from the white endosperm at the hearth of a kernel of corn. Cornstarch is used as a thickening agent in cooking , a health-conscious alternative to talc, and the main ingredient in a biodegradable plastic. It is also mixed with sugar to make powdered sugar .
In the kitchen, cornstarch can be used as a binder for puddings or similar foods, or as a thickener for sauces, stews, and similar dishes. A simple pudding can be made with milk, cornstarch, and sugar. Cornstarch can form unappetizing clumps in hot water, so if you need to thicken something that is already cooking on the stove, mixing a bit of cornstarch in a glass with cold water before adding it to the pot is advised.
1.Product identification
Product name : Corn Starch
Organo-leptic properties: Fine powder, no scent, white to bright yellow, with the characteristic flavor. Easily apsorb other scents.
Chemical composition: Corn Starch is a carbo-hydrate synthesized in plants through polymerization of the D molecule glucose ((C6H10O5)n) that are linked together by (1,4) and (1,6) glucosidic bonds. It is manufactured in the process of wet corn processing and contains about 28% of amylosis (linear fraction) and 72% amylopectine (branched fraction).
2. Physical and chemical characteristics
| VALUE | LIMIT |
|
| Moisture (%) | max. 14 | - |
|
| Total protein (%) | max. 0,4 | - |
|
| Fat (%) | max. 0,1 | - |
|
| Ash (%) | max. 0,1 | - |
|
| Free SO2 (mg/kg) | max. 50 | - |
|
| Amilosys/amilopectine (%) | 28/72 | - |
|
| pH-value (20% suspension) | 5,5 | 4,5 – 6,8 |
|
3. Legal Acts
The product is in accordance with these regulations:
3.1 Regulations for quality of starch and starch products for food industry
3.2 Regulations for microbiological correctness for foodstuffs
3.3 Law on Food Safty
3.4 Regulations on quantity of pesticides, metal and mettaloides and other toxic substances, hemioterapeutics, anabolic and other substances that might be present in foodstuffs
3.5 Regulations for quantity and required conditions for additives that are used in food and about others requierments for additives and their mixtures
3.6 Regulations on the general declaration and marking of packed foodstuffs
3.7 Law on Genetically Modified Organisms
3.8 Regulations on the limits of radioactive contamination of the environment and the way of implementation of decontamination
4. Packaging
Paper, multi layer valve bags (20 – 50 kg) OR in big bags.
5. Storage conditions / Transport
Packed: Dry, well ventilated rooms with relative humidity up to 70%, on the pallets covered with plastic foil, away from the chemicals and material with specific scent.
Bulk packaging: Silos
Transport: Closed vehicles, pallets / packaging foil protected.
6. Validity
Two years
7. Application
The characteristics of starch represent the function of its nature, appearance (cold or hot solvate) and the parameters of reaction: concentration, temperature, pH environment, presence of other ingredients etc. The corn starch can not be dissolved in cold water but it can be kept in suspension by mixing. With the rising of the temperature, or in the alkali environment, starch granules absorb water, bubble and form a viscose dispersion. The total decomposition happens on the temperature from 100 – 160 0C.
Food Industry
The function of the corn starch in the food products is: thickening, binding, texture carrier, food stabilization. It is used in the production of pudding, soups, salad dressings, pastries, candies, meet products.
Pharmaceutical Industry
Corn starch is used for the fermentation substrate and tabletting.
Paper Industry
Corn starch improves the mechanical properties of paper. It is also used as a basic raw material for corrugated cardboard glue.
Textile Industry
One of the basic functions of corn starch, starching function, can find its usage in the textile industry and in domestic usage.
Animal Nutrition
Corn starch is used in cattle food preparation.
