WhatsApp:8619903855999
E-mail:service@horizonwaterchem.com
Corn Starch
Category:
Keywords:
Product Introduction
Product Description
Corn starch primarily consists of amylose (approximately 25-28%) and amylopectin (approximately 72-75%), both polymers of glucose units. Appearance is a fine white or slightly yellowish powder, odorless and tasteless. As a basic edible and industrial starch, it is an important thickener, stabilizer, gelling agent, and filler in the food industry, as well as a key raw material and intermediate in the paper, textile, pharmaceutical, construction material, and chemical industries.
Working Principle
Its core functionality is based on the gelatinization, gelation, and specific properties after modification of starch granules:
Thickening & Gelatinization: When a suspension is heated to its gelatinization temperature (62-72°C), the granules absorb water and swell, amylose leaches out, viscosity increases sharply, forming a translucent hot paste that provides viscosity and texture.
Gelation & Film Formation: Upon cooling, the leached amylose molecules realign via hydrogen bonds to form a three-dimensional network, trapping water to form a soft gel or drying into a film.
Adhesive Action: The gelatinized starch paste exhibits adhesiveness and can serve as a natural binder.
Retrogradation: Under low temperature or prolonged storage, starch molecules (especially amylose) undergo recrystallization, leading to increased hardness and water syneresis, affecting texture stability.
Functional Expansion via Modification: Altering the molecular structure through chemical means (e.g., cross-linking, esterification, etherification) can impart special properties like shear resistance, acid/alkali tolerance, anti-retrogradation, and cold-water solubility.
Specification
Food-Grade Native Corn Starch
Main Component: Starch content (dry basis) is typically not less than 85.0%.
Key Parameters: Moisture ≤ 14.0%; Protein (dry basis) ≤ 0.5%; Ash ≤ 0.2%; Acidity (as lactic acid) ≤ 0.15%; Sulfur dioxide ≤ 30 mg/kg; Complies with standards like GB/T 8885.
Appearance: White powder, free from foreign matter visible to the naked eye.
Gelatinization Properties: Typical gelatinization temperature range is 62-72°C.
Product Features
Granule Properties: Small and uniform granules (5-25μm), often irregular polygonal in shape.
Pasting Properties: Relatively high gelatinization temperature, moderate hot-paste viscosity, paste is semi-translucent with a slight opalescence.
Gelling Properties: Forms a medium-strength gel upon cooling, but prone to retrogradation.
Neutral Taste: Tasteless itself, does not affect the original flavor of food.
Economy: Widely available raw material, relatively low production cost.
Modifiability: Molecular structure is easily modified via physical, chemical, or enzymatic methods to obtain diverse functionalities.
Biodegradability: Easily decomposed by microorganisms in the environment.
Product Parameters
Application
More Products
Online Message
Leave a message immediately, and we will arrange a specialist to contact you as soon as possible
Phone/whatsapp