Corn starch powder
Specifications:
1) Appearance: white (or slightly yellow) powder with luster
2) Aroma: special smell of corn starch
3) Moisture: 14.0% (max.)
4) Fineness: 99.0% (min.)
5) Spot: 2.0cfu/cm (max.)
6) Acidity: 18% (max.)
7) Ash: 0.15% (max.)
8) Protein: 0.5% (max.)
9) Fat: 0.15% (max.)
10) SO2: 0.004% (max.)
11) Iron: 0.002% (max.)
APPLICATION
The properties of starch are functions of its nature, appearance (warm- or
cold-soluble) and the parameters of reaction (temperature, pH concentration, presence of other constituents, etc.). In the products of foodstuffs industry starch functions as:
1) a thickener – a gel is formed upon quick cooling,
2) a binder – allows homogenous dispersion of water in foodstuffs,
3) a texturizer – builds structure and mouth feel,
4) a stabilizer of foodstuffs.
Starch is used in the production of:
1) puddings prepared by boiling in water or milk, soups, salad dressings (in combination with modified starches), bakery, products, various desserts,
meat products.
2) Starch is also used as a moulding agent for gum, jelly and cream products
And for that purpose starch must have lower moisture content: 8-9 %.
3) In the pharmacy, starch has its application in culture media and tabletting.
4) In the paper industry starch is used in the production of paper to improve
the mechanical characteristics of paper, or as a raw material for
5) Manufacturing glue for corrugated board.
6) The main characteristic of starch, the function of sizing, is applied both
in the textile industry and in households
7) Starch can also be used for preparing animal feed.
PACKAGING
In bulk
In multiply paper bags of 25 and 50 kg.
BASIC PHYSICO-CHEMICAL PROPERTIES:
Appearance :fine powder, white to light-yellow in colour, with the taste
of raw grain
Moisture (oven at 105 °C, 2h): max. 14 %
Ash (muffle furnace, 650 °C, min. 2h): max. 0,1 %
Total protein (Kjeldahl): max. 0,4 %
Fat on dry substance basis (Soxhlet): max. 0,6 %
SO2 (titration with J2): max. 50 mg/kg (ppm)
Black specks (50 g in 300 ml of water): max. 5 ppm
pH (20 % suspension) : 4,5 – 6,8
Residue on sieve 120 MESH – 0.125 mm: max. 1 %
Caloric value : 17,58 kJ/g suve materije
Specific heat (15° C) : 1,88 J/g° C
Mineral composition of ash:
P2O5 : 0,04 %
CaO : 0,01 %
MgO : 0,002 %
K2O : 0,01 %
Properties of starch paste:
Viscosity – Brabender viscograph Pt 100
6,6 %; 350 cmg : pik min. 700 BU
Structure : Incohesive, short, soft, similar to fat.
Clarity : Opaque, dense
Retrogradation : Prominent
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