STARCH MAIZE (CORN) Extra Pure

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STARCH MAIZE (CORN) Extra Pure Specification

Storage
Store in a cool dry place away from moisture and direct sunlight

Taste
Mild

Appearance
White fine powder

Application
Used in food industry pharmaceuticals adhesives and textiles

Usage
Thickening agent stabilizer binder or filler in various industries

Ph Level
Neutral to slightly acidic (5.0 - 7.0 in solution)

HS Code
11081200

Grade
Extra Pure

Purity
99%

Molecular Weight
162.14 g/mol

EINECS No
232-679-6

Density
1.5 Gram per cubic centimeter(g/cm3)

Properties
Odorless tasteless and white powder with smooth texture

Solubility
Insoluble in cold water soluble in hot water

Ingredients
Pure corn starch

Smell
Odorless

Shelf Life
At least 12 months if stored properly

Melting Point
Not applicable (decomposes upon heating)

Structural Formula
Polysaccharide structure of glucose monomers linked by glycosidic bonds

CAS No
9005-25-8

Physical Form
Powder

Molecular Formula
C6H10O5

Shape
Irregular powder-like

Poisonous
NO

About STARCH MAIZE (CORN) Extra Pure

STARCH MAIZE (CORN) Extra Pure is a versatile powder used in the food industry, pharmaceuticals, adhesives, and textiles. This pure corn starch, with a purity of 99%, appears as a white fine powder with an irregular shape and mild taste. It is an odorless and tasteless substance, soluble in hot water but insoluble in cold water. With a neutral to slightly acidic pH level and a density of 1.5 g/cm3, this starch serves as a thickening agent, stabilizer, binder, or filler in various applications. Its molecular formula is C6H10O5, and it has a molecular weight of 162.14 g/mol. The product is Extra Pure grade, free from any poisonous elements, and has a shelf life of at least 12 months when stored correctly.

FAQs of STARCH MAIZE (CORN) Extra Pure:

Q: What are the typical applications of STARCH MAIZE (CORN) Extra Pure?

A: STARCH MAIZE (CORN) Extra Pure is commonly used in the food industry, pharmaceuticals, adhesives, and textiles as a thickening agent, stabilizer, binder, or filler.