corn starch food grade
Corn starch represents 70% of the content of a corn kernel. Corn starch slurry is available when corn kernel is soaked and corn germ and protein are separated. Corn starch slurry will be used to produce starch sweetener directly, or dehydrated to become powder for direct sales. Because of different applications of corn starch, the consumption volume is on the rise. It is commonly found in babe food, baked food, desserts, meat-processed products. Corn starch can be turned to sweeteners after enzyme reactions, such as crystalline glucose, high fructose corn syrup, crystalline fructose. Physical or chemical methods can be applied to corn starch to alter the properties of corn starch to become modified starch, which will be more suitable to textile, paper and pharmaceutical industries.
| | | | | Moisture | ≤ 14% | | Protein | ≥ 0.5% | | Fat | ≤ 0.15% | | Acidity | ≤ 18 | | pH | 5.4 ~ 6.4 | | Granulometry | ≥ 99.5% | | Ash | ≤ 0.15% | | Color dot | ≤ 1.2 | | Purity | ≥ 90% | | SO2 | ≤ 30ppm | | Arsenic | ≤ 0.2ppm |
| | | | | | Lead | ≤ 0.2ppm | | Total recount | ≤ 100cfu/ g | | Color bacillus | ≤ 30cfg/ g | | Salmonella | Absent | | Golden staphylococcus | Absent |
| | Appearance | Solid, powder | | Color | White |
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Corn starch
