Introduction：Corn starch, cornstarch, or cornflour is the starch of the corn (or maize) grain obtained from the endosperm of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure.
Appearance: white (or slightly yellow) powder with luster
Molecular formula:(C6H10O5)n
CAS Number: 9005-25-8
Application: Corn starch or cornflour is used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid.
Specification: GB\T8885-1988
ITEM |
ANALYSIS STANDARD |
1、MOISTURE （%）： |
≤14.00 |
2、ACIDITY，OT： |
≤25.00 |
3、ASH（%）: |
≤0.20 |
4、PROTEIN（%）： |
≤0.70 |
5、FAT（%） ： |
≤0.25 |
6、Particle size（100 mesh sieve，%）： |
≥99.30 |
7、SPOT No/cm2 ： |
≤1.50 |
8、SO2 %（mg/kg） ： |
≤30 |
9、As（mg/kg）： |
≤0.50 |
10、Pb（mg/kg）： |
≤1.00 |
11、Hg（mg/kg）： |
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