Corn starch

Corn starch is a carbohydrate, synthesized in plants through polymerization of the molecule D-glucose (C6H10O5) that are linked together by (1,4) and (1,6) glycosidic bonds. It is manufactured in the wet milling process of corn and contains 28% of amylosis (linear fraction) and 72% vamylopectine (branched fraction). Corn starch is used a lot to the food industry.

The validity of the product is 2 years. It is also applied with the characteristics of starch which represent the function of its nature, appearance (cold or hot solvate) and the parameters of reaction.

The corn starch cannot be dissolved in cold water but it can be kept in suspension by mixing.

By the rising of temperature, or in the alkali environment, starch granulates absorb water, bubble and form a viscose dispersion. The total decomposition happens in the temperature range from 100-160%. Corn starch improves the mechanical properties of paper and is used a lot in the paper and textile industry. Specifications: Protein 38-40%, Amylose / amylopectin 28/72, Moisture 4%, Ash 0,1, Free SO2 mg/kg 50 max.