Corn starch, cornstarch, cornflour or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.
Applications
Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).
It is usually included as an anti-caking agent in powdered sugar (10X or confectioner’s sugar). Baby powders often includes cornstarch among its ingredients.
Corn starch can also be used to manufacture bioplastics.
Specification
| Sr. No | Determination | Specification |
|---|---|---|
| 1 | Moisture content, percent by Weight, Max | 13 |
| 2 | Starch content, percent by Weight, Min | 98 |
| 3 | Ash content, percent by Weight, Max | 0.25 |
| 4 | Protein content, percent by Weight, Max | 0.6 |
| 5 | Petroleum Hydrocarbon Extractable matter, percent by Weight, Max | 0.25 |
| 6 | PH of 10% Solution | 5.00 Min |
| 7 | Free Acidity MI on N/10 NaoH/100gm. Max | 5.00 Min |
| 8 | Cold Water Soluble Percent by Mass Max | 5.00 Min |
| 9 | Sieve Retention % (on 100 Mesh) | 1.00 Max |