MAIZE STARCH IP/BP
Physical & Chemical Properties Of Acetone:
- Description: A very fine, white or slightly yellowish powder or irregular white masses
which are readily reducible to powder, creaks when pressed between the fingers,
odourless and tasteless.
Identification: A) Complies
B) Complies
C) Complies
Acidity: NMT 2.0 ml is required to change the colour of solution
Iron: Max. 40 ppm
Fluorescence: No fluorescence observed under screened Ultra violet light.
Microbial Contamination: A) E-coli: Absent
B) Salmonellae: Absent
Sulphated Ash: NMT 0.60%
Loss on Drying: NMT 15.00%
Description
Cornstarch is starch that’s derived from corn. It’s made from the tiny white endosperm at the heart of a corn kernel. To get to the endosperm, the kernels are processed so all of the outside shells removed. The endosperms are ground up into the fine white, gritty powder we know as cornstarch. The key word here is processed.
Uses
- Thickener: Cornstarch is used frequently as a thickener when cooking in things likes sauces, gravies and even yogurt. It thickens almost twice as much as flour and thickens clear in liquids rather than opaque.
- Baked goods: Cornstarch is also gluten free and is frequently used in baked goods to give structure to give them more fullness and moisture.
- Fried foods: It’s occasionally added to batters to give fried foods a light and
- Starch and starch derivatives are widely used excipients in the pharmaceutical industry and are frequently used in oral solid dosage forms such as tablets, Pcapsules or sachets. Our in-house knowledge of starch enables us to provide high-level support and innovative solutions to specific customer challenges.crispy texture.
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