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Edible corn starch

Edible corn starch

Cornstarch is a white or light yellowish-shaded powder with a glossy texture. Inherent special smell, no peculiar smell.

Corn starch has high amylose content; high gelatinization temperature, good shear resistance; and compact particles.

Corn starch has strong water absorption capacity, low density and antioxidant properties. Has coagulation and lubricating properties. It has high stability and can maintain a uniform mixing state after stretching and centrifugation.

Corn starch can convert starch molecules into low molecular compounds or high molecular polymers by using physical, chemical and other methods, which can be further processed to produce starch sugars, sugar alcohols, amino acids, vitamins, modified starch, etc.

Corn starch is widely used in food, winemaking, papermaking, medicine, textiles, feed, daily chemicals, environmental protection, construction, petroleum, casting, metallurgy and other fields.

Modified starch

n the basis of the inherent characteristics of natural starch, physical, chemical or enzymatic treatment is used to introduce new functional groups on the starch molecules or change the size of the starch molecules and the properties of the starch granules, thereby changing the natural characteristics of the starch and making it more suitable to the requirements of certain applications. This kind of starch that has undergone secondary processing and changed its properties is collectively called modified starch.

Various types of modified starch products with different indicators and functions can be customized according to customer requirements.

Various modified starch products can be applied to textile, papermaking, food, petroleum, medical, construction, agricultural feed, daily chemical and other industries.

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MODIFIED STARCH