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Maize Starch is an odourless, white powder with a bland taste. Corn is one of the main sources of commercially produced starch which is the most important source of carbohydrates in the human diet.
Chemically, starch is a carbohydrate. It is a polymer comprising of a range of molecular sizes. The basic mononumeric unit of Danhydroglucose. The two basic types of polymers present are amylose and amylopectins. Amylose is a linear polymer in which essentially all of the anhyroglucose units are linked through 1,4-a glucosidic bonds. Amylopectins have a highly branched structure.
They are larger polymers than amylose. Starch is essentially a group of carbohydrates known as polysaccharides ie multiple molecules of sugar. It is a mixture of two polysaccharides, amylose (10 - 20%) and amylopetin (80 - 90%). Maize Starch, in its native and modified form is used extensively in the food, pharmaceuticals, textile, paper, adhesive and a host of other industries.
Starch is also modified to suit the individual requirements of users and are hence known as chemical starches. Maize Starch can also be converted into a range of starch derivatives such as Liquid Glucose, Dextrose Monohydrate, Dextrose Anhydrous, Maltodextrin, Sorbitol etc.
Product Specification




White colour fine powder, odourless, free from adulterants, fermented, musty dirt and extaneous matter.


Practically insoluble in cold water.


13% Max


0.6% 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 75C in Redwood Viscometer No.1

34-36 Sec/50 ml

Free Acidity (ml of 0.1N NaoH/100Gms)

40ml Max

pH (10% Aqueous solution)

4.5 0- 7.0

Sulphur Dioxide ppm

80 ppm Max

Sieve Test Retention % on 100# (Mesh)

1.0% Max

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