| Customization: | Available |
|---|---|
| CAS No.: | 9005-25-8 |
| Formula: | C12h22o11 |
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Cornstarch, is a starch derived from the corn grain. Starch is obtained from the endosperm of the kernel. Cornstarch is a common food ingredient, often used to thicken sauces or soups and to make corn syrup and other sugars. Corn starch is versatile, easily modified and has many uses in industry such as adhesives, paper products, as anti-sticking agent and textile manufacturing.
1. Food processing
As a raw material, starch can be directly used in vermicelli, vermicelli, meat products, ice cream, etc., and the demand is stable.
2. Beer
The application of beer syrup will have greater development in the future.
3. Papermaking
Due to high cassava prices and Thailand's restrictions on cassava exports, the use of corn starch in the paper industry has increased.
4. Other purposes
Cornstarch has a unique appearance and texture when mixed with water or milk, and is often used in white sugar powder as an anti-caking agent.
Cornstarch is often used as a coagulant in foods such as puddings. Most ready-made pudding mixes on the market contain cornstarch. Simple cornmeal pudding can be easily made using a double boiler with ingredients such as milk, sugar, cornflour, and flavoring.
Cornstarch is also used as a thickening agent in Chinese and French cuisine. The "thicken sauce" (also known as sauce) in Chinese cuisine is generally made of cornstarch and water.
| Items | Specifications |
| Appearance | White or slightly yellowish shaded powder, glossy |
| odor | the inherent special smell of corn starch |
| Moisture/ % | ≤ 14.0 |
| Acidity (dry basis) /°T | ≤ 1.80 |
| Ash content (dry basis) % | ≤0.15 |
| Protein | ≤0.45 |
| Spot/ (PCS/CM²) | ≤0.7 |
| Mesh (0.15mm testing sieve) /% | ≥99.0 |
| Fat (dry basis)/ % | ≤0.15 |
| whiteness | ≥87.0 |
| sulfur dioxide/(mg/kg) | ≤30.0 |
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