CORN STARCH

Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc. Because it tends to form lumps,

Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc. Because it tends to form lumps,

 Pre-gelatinized starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk. Similarly, cheese sauce granules (such as in Macaroni and Cheese or lasagna) or gravy granules may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled.

A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, e.g., reduced-fat hard salami having about 1/3 the usual fat content. For such uses, it is an alternative to the product Olestra.

Modified starch is added to frozen products to prevent them from dripping when defrosted. Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water. Acid-treated starch forms the shell of jelly beans. Oxidized starch increases the stickiness of batter.

Carboxymethylated starches are used as a wallpaper adhesive, as textile printing thickener, as tablet disintegrants and excipients in the pharmaceutical industry.

Cationic starch is used as wet end sizing agent in paper manufacturing.

Packing: in 25kg plastic woven bag per roll

ITEMS	SPECIFICATION
APPEARANCE	WHITE POWDER
MOISTURE	≤14%
WHITENESS	≥90
PH	6-7
VISCOSITY	2-25CP
MESH (PASS 100MESH)	≥99

CORN STARCH