What’s organic waxy corn starch powder?
Organic waxy corn starch is extracted from special corn varieties. Compared with standard organic corn starch, this special starch is almost entirely composed of amylopectin. This special ingredient gives waxy corn starch independent characteristics, which is very interesting for food processors. It is extracted from organic waxy corn through physical processes (grinding, leaching, drying).
Amylopectin is a polysaccharide substance with different molecular weights. The degree of polymerization is between 600-6000. It is a special starch variety with a high price and wide application. It has been widely used in food industries such as baked foods, children’s foods, puffed foods, and frozen foods. Organic waxy corn starch is often used as a thickener in the food industry. This non-GMO starch is also used to produce vegan products.
|Product name||Organic waxy corn starch powder|
|High Grade||Grade 1||Grade 2|
|Appearance||white or pale yellow shade powder, glossy|
|Odor||the special odor of corn starch, no unusual smell|
|Ash(dry basis)%, max.||0.10||0.15||0.18|
|Protein(dry basis) %, max.||0.35||0.45||0.60|
|Spot pcs/cm2(dry basis) max.||0.4||0.7||1.0|
|Fineness %, min..||99.5||99.0||98.5|
|Fat(dry basis) %, max.||0.10||0.15||0.20|
|Whiteness %, min.||88.0||87.0||85.0|
Wax corn starch is widely used in different industries, but almost all of them have to be heated and gelatinized before it can be used. After gelatinization, the properties of the paste, such as point degree, transparency, shear resistance, and retrogradation, have a significant impact on its application effect. In waxy corn starch, amylopectin exists in the form of a double helical structure, which forms a crystalline region through hydrogen bond association, and is heated to provide energy to break the oxygen bond, thereby causing gelatinization. The gelatinization process can be regarded as the melting process of starch crystallites. The particles undergo a phase transition from order to disorder. This process includes water absorption and heat absorption of starch particles, swelling and hydration, the disappearance of crystalline state, and a sharp increase in paste point. Large and complicated phenomena.