STARCH MAIZE (CORN) Extra Pure

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STARCH MAIZE (CORN) Extra Pure Specification

Smell
Odorless

Ingredients
Pure corn starch

Poisonous
NO

EINECS No
232-679-6

CAS No
9005-25-8

Application
Used in food industry pharmaceuticals adhesives and textiles

Purity
99%

HS Code
11081200

Molecular Weight
162.14 g/mol

Physical Form
Powder

Density
1.5 Gram per cubic centimeter(g/cm3)

Appearance
White fine powder

Shelf Life
At least 12 months if stored properly

Solubility
Insoluble in cold water soluble in hot water

Melting Point
Not applicable (decomposes upon heating)

Usage
Thickening agent stabilizer binder or filler in various industries

Shape
Irregular powder-like

Properties
Odorless tasteless and white powder with smooth texture

Molecular Formula
C6H10O5

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

Grade
Extra Pure

Structural Formula
Polysaccharide structure of glucose monomers linked by glycosidic bonds

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

Taste
Mild

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.