| Maize
Starch |
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INTRODUCTION
Diverse uses of starch make it a very versatile
product. Maize or Corn Starch is a typical cereal
starch with distinctly low protein and ash contents.
Its carbohydrate content of high purity makes
it of use in several industries.
Starch occurs in nature in many ways. Maize contains
about 66% of starch which can be separated from
other ingredients by various processes such as
steeping, grinding, purifying and drying. The
physico-chemical and functional properties
of starch exhibit a wide variation with slight
change in the production parameters. One of the
important properties is of the viscosity of starch
slurry. Normally, starch has near neutral PH.
With an increase in the PH, viscosity of starch
tends to show an increase, thus making it possible
to have diverse uses. This is commonly known as
High Viscosity Starch and is used in the textile
industry for sizing.
Maize Starch exhibits all the properties of native
starch with some special features such as non-foaming
& non-thinning characteristics of boiling
solution. Hence maize starch has a marginal effect
on the efficiency in weaving and paper industry.
Where high viscosity starch is used, it imparts
higher tensile strength to the fibre and thus
improves the sizing. The remarkable advantage
over tapioca starch is short cooking time of less
than an hour and uniform smoothness of paste.
The foaming is also very less even at high pH.The
starch has a deep penetration into the fibres
making it an ideal choice for sizing and finishing.
Combined with resins, starch produces a permanent
finish. Good binding capacity results in its use
as a good filler and binder in tablets. It is
also vital additive of most of the adhesives due
to these properties. In slurry, it provides body
to the food products. It also helps in retaining
the viscosity of foods. Besides this, it is an
excellent filler in cosmetics by virtue of its
smoothness in dry form. It also participates in
Maillard's reaction in presence of proteins and
thus gives the brown colour in bakery products.
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| APPLICATIONS |
| I
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By virtue of its Superior uniformity and
stability of water solution, the use of starch
is preferred to any other material for sizing,
finishing and printing. It offers economy
alongwith ease in filling the interstices
of the weave. This provides the requisite
strength and weight . |
| II |
A TEXTILE ENGINEER finds it suitable
for all types of clothes and yarns as it offers
a wide titration of parameters such as viscosity,
binding strength and its compatibility with
thermoplastic and thermosetting resins for
a permanent inish and back filling. Moreover,
starch has an added advantage of being washed
away easily from the fabric. |
| III |
A PHARMACIST uses starch as a tablet
binder in excepient and as a disintegrating
agent in the dispersible tablets and
also in the sustained release formulations. |
| IV |
Pharmaceuticals: Dextrains are used
as a neutrient source in preparations of certain
antibiotics. |
| V |
For a Householder the ubiquitous nature
of starch does not go unnoticed due to its
presence in food products such as ketch-ups,
ice-creams, cakes, biscuits, chocolates, wafers
and drycell batteries, detergents, etc. Starch
also finds itself to use in adhesives
and gums. Ladies love the
soft and silky feel of starch in talcum powder.
Children enjoy the blasting sound of
starch in the crackers. Starch also finds
immense usage in paper industry to enhance
bursting & tensile strength, elongation,
fold endurance, pick resistance etc. Starch
also improves the printability of paper by
inhibiting ink penetration and forming a hard
firm surface. |
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| Ambuja Maize Starch
Typical Specifications |
| Property |
Maize Starch |
| Appearance |
White Powder |
| Odour |
Odourless |
| PH(10%ag. slurry) |
4.5-7.0 |
| Particle size:no Retention at |
85 mesh |
| Moisture% |
10.0 to 12.0 |
| Starch content on dry basis |
98% Min |
| Total Ash on DB cold water |
0.25% Max |
| Solubility |
0.4% Max |
| Viscosity(Redwood v iscometerNo1, 3% paste
at 75 c} Viscosity by BFV at 20rpm,5%paste
|
36-45 sec |
| cooked at 75c for 30min |
800-100 cps |
| Protein conent |
0.6% Max |
| Customized specification can
also be achieved |
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Enquiry | Top |
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