STARCH MAIZE (CORN) Extra Pure

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STARCH MAIZE (CORN) Extra Pure Specification

Taste
Tasteless

Poisonous
No

Purity
99.5% (Minimum)

Smell
Odorless

Solubility
Insoluble in cold water soluble upon cooking (gelatinization).

Structural Formula
Polymeric structure of glucose monomers linked by -14-glycosidic and -16-glycosidic bonds.

Form
Solid

Storage
Store in a cool dry place away from moisture.

Density
1.5 Gram per cubic centimeter(g/cm3)

Molecular Formula
(C6H10O5)n

Boiling point
(Decomposes instead of boiling)

Molecular Weight
Varies (Polymeric)

HS Code
1108.12

Shape
Powder

Other Names
Corn Starch Maize Starch

Melting Point
Decomposes

Ph Level
5-7 (Aqueous Suspension)

Classification
Carbohydrate / Polysaccharide

Chemical Name
Starch (Maize/Corn)

CAS No
9005-25-8

EINECS No
232-679-6

Grade
Extra Pure

Standard
Food Grade

Type
Natural Polymer

Usage
Used as a thickener stabilizer or binding agent in food pharmaceuticals and industries.

Main Material
Corn

Application
Food industry pharmaceutical formulations adhesives paper manufacturing.

About STARCH MAIZE (CORN) Extra Pure

STARCH MAIZE (CORN) Extra Pure is a solid powder form of starch derived from corn. It is categorized as an Extra Pure grade carbohydrate/polysaccharide that finds applications in the food industry, pharmaceutical formulations, adhesives, and paper manufacturing. With a tasteless and odorless nature, this natural polymer has a molecular formula of (C6H10O5)n and a purity level of 99.5% (Minimum). Suitable for various industries, this starch is insoluble in cold water but becomes soluble upon cooking (gelatinization). With its standard food grade quality and diverse usability as a thickener, stabilizer, or binding agent, it serves as a versatile ingredient for multiple manufacturing processes.