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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
Characteristics Standards

Standards White colour fine powder, odourless, free from adulterants,

fermented, musty dirt and extaneous matter.

Solubility Practically insoluble in cold water.

Moisture% 13% Max

Protein% 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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