| ≥1 piece |
Introduction
Cornstarch is a fine, powdery starch that is made out of corn. The cornstarch is actually made from the endosperm of the corn, which makes up most of the kernels that we eat when enjoying POPCORN or corn on the cob. Cornstarch, also sometimes called cornflour, is produced by grinding, washing and drying the endosperm of the corn until it reaches that fine, powdery state. Cornstarch is gluten free
Registered Index
Appearance: White to slightly yellow powder
Taste: Eligible
Impurity: None.
Quality Specification
| Moisture | 14.0% max. |
| Particle Size | 98.5%min. pass 100mesh |
| Speckle: | 1.0% max. |
| Acidity: | 20ml max |
| Ash: | 0.15% max |
| Protein: | 0.50% max |
| SO2: | 30ppm max. |
| Arsenic: | 0.5ppm max. |
| Lead: | 1.0ppm max. |
PACKAGING
Package: In 25 kg net PP bag with PE inner
Shipment: 20mt net per 20’FCL without pallet
Usage
1.Corn Starch is used as a thickening agent in soups and liquid-based foods, such as sauces , gravies and custards by mixing it with a cold liquid to form a paste or slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid ( Starch gelatinization ).
2.It is usually included as an anticaking agent in powdered sugar (10X or confectioner's sugar ). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw corn starch taste. Baby powder often uses cornstarch.
3.Corn starch, in certain scientific experiments , can be used as a non-Newtonian fluid .
A common substitute is arrowroot , which replaces corn starch on a 1:1 ratio