Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredients
- Corn Starch
- Technologies
Features & Benefits
- Food Ingredients Features
- Features
Starch occurs in nature in many ways. Maize contains about 71% of starch, which can be separated from other ingredients by various processes such as corn wet milling: steeping, grinding, purifying and drying. The physio-chemical and functional properties of starch exhibit a wide variation with slight change in the production parameters.
- Properties
- One of the important properties is the viscosity of starch thus making it possible to have diverse uses. For example: starch can be used to improve the quality of paper for writing and printing; provide strength to ice cream cones; provide weight and stiffness and cloth; as well as a binder and filler for tablets and capsules.
- To be more specific, maize starch exhibits all the properties of native starch with some special features such as non-foaming and non-thinning characteristics of boiling solution. Hence maize starch has a marginal effect on the efficiency in weaving and paper industry. Where high viscosity starch is used, it imparts higher tensile strength to the fiber and thus improves the sizing.
- Combined with resins, starch produces a permanent finish. Good binding capacity results in its use as a good filler and binder in tablets. It is also a vital additive for most of the adhesives due to these properties. In slurry, it provides body to food products. It also helps in retaining the viscosity of foods. Besides this, it is excellent filler in cosmetics by virtue of its smoothness in dry form. It also participates in Maillard’s reaction in presence of proteins and thus gives the brown color in bakery products.
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- Product Information
Starch is a complex carbohydrate
Starch is a name commonly applied to a complex carbohydrate (C6H10O5) that is granular or powdery, odorless, tasteless and white in appearance. It is to be found in abundance in bulbs, tubers as well as the seeds of cereal plants. Starch molecules are comprised of hundreds, sometimes thousands of atoms. And there are two distinct kinds of starch molecules: amylose and amylopectin.
Two types of starch molecules
Starch molecules are comprised of hundreds, or sometimes thousands of atoms. And there are two distinct kinds of starch molecules: the helical and linear amylose and the branched amylopectin.
Amylose
Amylose comprises about 20 to 25% of ordinary starch, and contains 500 to 20,000 molecules of glucose. The C6H10O5 groups are arranged similar to a coil of rope: in a continuous but curled chain. Roughly, 20 to 30 percent of the natural starch in plants consists of amylose.
Amylopectin
With amylopectin there is a considerable occurrence of side-branching in the molecules. It is significantly larger than amylose with its structure made up on millions of glucose molecules that form a crystalline structure. Around 70 to 80 perfect of a plant’s total natural starch is made up of amylopectin.
How starch is processed into other forms
In cold water and alcohol, starch is virtually insoluble. However, boiling water gives it a colloidal suspension which can form a sort of jelly on cooling. The hot water slowly changes the starch into smaller molecules: which can create maltose, CH12H22O11, glucose, C6H12O6, a monosaccharide, and a disaccharide. Applications:
By types of starch
Here is a list of different types of starch and their applications:
- Native starches: Paper, Textile food, cardboard and potable alcohol production (FI) industry
- Hydrolyzed Starches Maltodextrins: Food preparation (bulking agent), Pharmaceutical (excipient), Ingredient in ice cream industry
- Glucose syrup: Dextrose Equivalent of between 40 and 60: food industry, Beverage and confectionary industry, used directly as a substrate for the manufacture of fermentation products, (such as citric acid, lysine or ethanol or glutamic acid, Processed into other major starch derivatives such as iso glucose, fructose syrup etc.
- Substituted starches (starch esters, ethers, cross-linked starch): Textiles, Paper, Water treatment (flocculation, Oil industry (fluid loss reducer).
- Degraded/Converted: Dextrins: Adhesives (gummed paper, bag adhesives, bottle labeling, Textiles) textile fabric finishing, printing.
- Roast dextrin, oxidized starch, thin-boiled: Acid-modified starches: Food industry (sweets)Pharmaceuticals.
- Oxidized starches: Food and paper industry (surface sizing, coating), Textile industry (fabric finishing, warp sizing), Enzymatically converted starch: paper industry and fermentation industry.
- Cross-linked starches: Food industry (desserts, bakery products, soups, sauces, Textile industry (printing, Adhesives, Pharmaceuticals.
The application of starch in different industries
Wondering exactly how starches are used in different industries? Here is a list of some industries and how they use starch. Food industry: due to the opaque taste and viscosity of maize starch, it plays an important role in the food industry. Common uses of maize starch include gravies, pie filings, puddings, and thickening sauces. Maize starch also has many applications in the baking industry: one such example is that it provides strength to ice cream cones. Pharmaceutical industry: in the pharmaceutical industry, maize starch is used as a dusting media for binding and filling capsules and tablets. It is also used for different types of coating. In areas of dry granulation techniques, maize starch is widely accepted where the active ingredients are hygroscopic and is difficult to dry after the process of wet binding. Maize starch is an efficient method for drying and binding. Paper industry: the paper industry uses maize starch to increase paper strength as well as for sizing. The utility behind the size press application includes:
- Improve paper’s appearance
- To prepare the sheet for subsequent coating
- Improve erasibility ink penetration
- To produce surface fiber picking
- Form hard firm surface for printing or writing
Corn starch gets used as an adhesive in pigmented coating for paper board and paper. The main reason coating is done with corn starch is to enhance the appearance and printability of the paper. The largest industrial non-food use of starch is in the paper industry. It is used as an adhesive in the papermaking process. Textile industry: the textile industry uses maize starch to add weight to cloths as well as to provide stiffness. Thermosetting or thermoplastic resins are also used in conjunction with starch to achieve a permanent finish.
Other uses of starch
This list is by no means comprehensive, and starch in all its varied forms has a wide range of uses across many industries. For example, starch can be converted into sugars by malting, and then it is fermented to produce ethanol. This can then be used to manufacture biofuel, beer and whiskey. Other applications include corrugated board adhesives. This industry boasts the second largest application of non-food starches world-wide. Through a detailed process, starch is turned into a glue that is applied on the tips of fluting. Fluting paper is then pressed to liner paper which is then dried under a high heat. The high heat causes any uncooked starch in the glue to gelatinize, this makes the glue a strong and fast adhesive for corrugated board production.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Native starches: Paper, Textile food, cardboard and potable alcohol production (FI) industry
Hydrolyzed Starches
Maltodextrins: Food preparation (bulking agent), Pharmaceutical (excipient), Ingredient in ice cream industry
Glucose syrup: Dextrose Equivalent of between 40 and 60: food industry, Beverage and confectionary industry, Used directly as a substrate for the manufacture of fermentation products, (such as citric acid, lysine or ethanol or glutamic acid, Processed into other major starch derivatives such as iso glucose, fructose syrup etc.
Substituted starches (starch esters, ethers, cross-linked starch): Textiles, Paper, Water treatment (flocculation, Oil industry (fluid loss reducer).
Degraded/Converted: Dextrins: Adhesives (gummed paper, bag adhesives, bottle labeling, Textiles) textile fabric finishing, printing.
Roast dextrin, oxidized starch, thin-boiled: Acid-modified starches: Food industry (sweets) and Pharmaceuticals, Oxidized starches: Food and paper industry (surface sizing, coating), Textile industry (fabric finishing, warp sizing), Enzymatically converted starch: paper industry and fermentation industry.
Cross-linked starches: Food industry (desserts, bakery products, soups, sauces, Textile industry (printing, Adhesives, Pharmaceuticals.
Properties
- Appearance
- White powder
- Odor
- Odourless
- Typical Properties
| Value | Units | Test Method / Conditions | |
| AQ Slurry (10%) | 4.5-5.5 | ||
| Moisture | max. 13 | % | |
| Starch on DB | min. 98 | % | |
| Total Ash DB | min. 0.25 | % | |
| Cold water solubility | max. 0.4 | % | |
| Protein content | 0.5-0.6 | % |
Packaging & Availability
- Packaging
In 25/50 Kg HDPE bags with inner liner of LDPE, 1 MT Jumbo bag packing, 25 kg Kraft Multiply paper bags.