Maize Starch

Maize starch or cornstarch is a fine white powder produced from the endosperm of the maize grain. It is a complex carbohydrate that enjoys a wide application in the food industry as a thickening, stabilising and binding agent.

 

  • Synonyms
    Cornflour, Cornstarch, Maize starch, or Corn starch
  • Chemical Formula
    (C6H10O5)n
  • CAS Number
    9005-25-8

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Characteristics

Uses and Applications

Key applications

  • Dry Strength Improver
  • Thickner

Industries

  • Food and Nutrition
  • Leather and textiles

Applications:

  • Added in soups and sauces to give the soup a thick and creamy texture without changing its taste.

  • Used to thicken gravies and stews and give them a better texture and feel in the mouth.

  • Helps prevent the oil and vinegar in salad dressings or the fat and water in sauces from separating and looking unappetizing.

  • Serves the purpose of protecting the texture of frozen foods from the formation of ice crystals.

  • Assists in holding together ingredients in processed foods like nuggets and patties, enhancing the texture and mouthfeel.

  • An ingredient added to bakery products in order to moisturise them and give them support to make them softer and fresher.

  • Avoids caking in foods that have been powdered such as spices, baking powders, and grated cheese to name but a few.

  • Added to sugar-based products to retain a proper, grainy structure.

  • Used widely in the manufacturing of gluten-free products because of its ability to give structure to doughs and batters.

Packing

Maize starch can be packed in different ways such as in bags, boxes and even in bulk depending on the consumer requirements.

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