Starches like sugar, are carbohydrates, and in many plants, starch is the form in which carbohydrates are stored. Starch is a polymer that is a compound in which the molecules are build up by the chemical union of hundreds or even thousands of identical molecules of simpler substance .In the case of starch, the building block is the simplest of the sugars: d-glucose, or dextrose.
Dextrose is produced by photosynthesis in the green leaves of plants in the presence of sunlight. It combines with itself chemically through a dehydration reaction to make the long chain starch molecule.
Starch, the main constitute of grain flour, is the most important industrial cereal product and the most plentiful and widely used of starches is cornstarch .Although most of the products from corn milling go into food and feed, the industry also produces 4.5 billion pounds of starch annually, largely for non food purposes. Of this amount, 3.5 billion pounds are used in the paperboard, paper, and related industries, where starch serves both as an adhesive and coating. Several hundred additional pounds of corn starch products are consumed each year by the textile industry, chiefly as a wrap sizing to strengthen warp yarns and improve their resistance to abrasion during weaving. Cornstarch and the materials derived from it are used in countless other way by industry.
Global corn production in the 2018-2017 crop years is 1031.81 million tons, and its starch content is estimated at 670 million tons.
Corn starch is a white, insoluble powder in cold water that is a polysaccharide made up of glucose chains consisting of amylose and amylopectin.
One of the characteristics of edible corn starch is its consistency to suspension. This starch thickens the liquid if it is heated in a liquid. The same is true of wheat starch, but the consistency of corn starch is twice more than wheat starch. However, if the liquid tastes sour, the consistency of the starch is reduced by half. Another advantage of corn starch over wheat starch is related to sauce making, the sauce that is made with it is almost transparent, unlike wheat starch.
Corn starch produced by this company is marketed in polyethylene bags of 22-20 kg, Jumbo bag 500 and 1000 kg bags under the brand name of “Sepidar Corn Starch”.
Non food applications
of corn starch |
Edible applications of Corn Starch |
Paper and carton industry
|
As a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by
Mixing it with a lower-temperature liquid to form a paste or slurry. |
Textile Industry | Suspensions (Food Industries) |
Molding adhesives | Fermented raw material (substrate) (food industry) |
Glue industry | Coatings (food industry) |
Insecticides |
As an anticaking agent in powdered sugar
(Confectioner’s sugar). |
Chemical dyes |
Food producers reduce production costs by adding varying amounts of cornstarch to foods, for example
to cheese and yogurt. |
Detergents | Coatings (food industry) |
Printing inks | |
Ceramic industry | |
Drilling mud | |
Rubber Manufacturing | |
Insulation and fiberglass | |
Multilayer boards | |
Plastic molds |
Food Grade ZarinZorat Starch Analysis | ||
Subject |
Result |
Iranian National Standard № 381-2
|
Moisture | 9-13 % | Max 14 % |
Protein (free on moisture) | 0.4 – 0.5% | Max 0.7 % |
Total Fat (free on moisture) | 0.3-0.5 % | Max 0.5% |
Ash (free on moisture) | 0.2-0.3 % | Max 0.3 % |
pH (10% solution) | 4.7-6.5 | 4.5-7 |
Acidity | 1-2% | Max 2 % |
Residual So2 | 15-30 ppm | Max 80 ppm |
Whiteness | Min 87 | white |
Total count | Max 104 cfu/gr | Max 104 cfu/gr |
Coliform | Max 50 cfu/gr | Max 50 cfu/gr |
E.coli | Negative | Negative |
Basiluse sereus | Max 103 cfu/gr | Max 103 cfu/gr |
Clostridium | 0-4 cfu/gr | Max 10 cfu/gr |
Mold & yeast | max 7*102 cfu/gr | max 7*102 cfu/gr |
Package type | 1kg bag |
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