Waxy Corn Modify Starch for Condiments Frozen Pudding and Baked Food

• CAS No.: 9005-25-8
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: 24 Month
• Main Active Ingredient: Modified Starch
• Application: Meat, Drinks, Jelly/Ice Cream, Baked Goods, Paper-Making Adhesive
• Model NO.: corn waxy starch
• Water Content%: ≤ 13.0
• Protein% (Ds): < 0.35
• 5% Fat (Ds): < 0.15
• Ash% (Ds): ≤ 0.10
• Sulfur Dioxide Pmm: ≤ 30.0
• Particle Size% (100mwsh): ≥ 99.5
• pH Value: 5.0-6.4
• Whiteness%: ≥ 91.0
• Acidity Ml: ≤ 18.0
• Amylopectin%: ≥ 95.0
• Transport Package: 25kg/Kraft Paper
• Origin: China
• HS Code: 1108120000
• Production Capacity: 8000 Ton/Year

Product Description

 

Commonly known as sticky corn, or waxy corn, is a hybrid variety cultivated by the agricultural sector, which belongs to special corn. In the world, it and high oil corn, high straight chain corn are collectively referred to as high value corn. Waxy corn has an important position as the raw material for wet industrial processing of amylopectin. This is determined by the stability and solubility of waxy corn starch.

 

 

 

Product name	Pregelatinized Hydroxypropyl Distarch Phosphate
Grade	Food Frade
Raw Material	Waxy Corn Starch
Appearance	White powder
Moisture	14.0%Max
PH	5.0-7.5
Whiteness	85.0% Min
Fineness	99.0%Min
P	0.04%Max
Hydroxypropyl Group Content	7.0%Max
Chloropropanol	1.0%Max
SO2	30.0Max
As	0.5Max
Pb	1.0Max
Total plate count	5000Max
E.Coli	3.0Max
Yeast/Mould	500Max

Waxy corn starch can be obtained after waxy corn is wet. It is a kind of special starch variety. Generally, there are two components in starch, amylopectin and amylopectin, accounting for 72% - 76% and 24% - 28% respectively. Almost 100% of waxy corn starch is amylopectin. Generally, starch paste is not stable, and its viscosity changes greatly during heating and cooling. This is due to the relationship between amylose. The larger the linear amylose proportion is, the worse the stability of starch paste is.

Waxy corn starch almost does not contain amylose, so its paste is very stable, not easy to aging, and has the advantages of high transparency and good film-forming. Waxy corn starch can be used as thickener and stabilizer due to its special natural properties, especially for products with large temperature difference in processing, such as seasoning, frozen food, children's food, pudding and baked food, etc. it can also be used as an adhesive for salad food. In the paper industry, it also has its special use.

Waxy corn modified starch, with good paste transparency and freeze-thaw stability, can be used to make condiments, frozen food, children's food, pudding and baked food. Pre gelatinized waxy corn starch, one of the waxy corn modified varieties, can be widely used in food, medicine, chemical industry, feed processing, petroleum drilling, textile, papermaking and other industries. Its performance can be measured by viscosity, particle size, water content, capacity, pH value, gel strength and elasticity.