Maize starch commonly known as Corn starch is derived corn. Starch is a carbohydrate, which have low protein & Ash content. Maize starch is a cereal starch with optimum viscosity and hence is widely used in various food industries. It is basically used for thickness sauces, pudding & gravies. It is mostly used in bakeries and paper industries.
MAIZE STARCH is a white or creamy powder having various direct and indirect applications in industries. Starch can be modified to suit individual requirement of the users and such starches are known as chemical starches/Dextrin. The maize starch finds application in different industries as a binder, stabilizers, yarn sizing, thickening and suspending agent, viz. textile, paints, detergent, paper, ceramics, pharmaceuticals etc. besides such direct industrial application of starch, it is also converted into a range of starch derivatives, viz. Liquid Glucose, Dextrose Monohydrate, Dextrose Anhydrous, Maltodextrin, Sorbitol etc., all of which find application in the food processing and pharmaceuticals industries.
Maize starch exhibits all the properties of native starch with some special features such as non-foaming & non-thinning characteristics of boiling solution. Hence, native starch has a marginal affect on the efficiency in textile and paper industry. Where high viscosity starch is used, it imparts higher tensile strength to the fiber.
Our grades of Native Starch are processed and recovered from selected hybrid corn varieties available in plenty in the proximity if our plant locations. We choose right corn variety and quality to ensure our finished product namely Native Starch with low ash content and high brightness desirable for applications by quality conscious users in the food, pharmacy, paper industries, etc.
We have a wide range of Modified Starches, either they are chemically modified and or physically modified. In the range of chemically modified starches we have various grades of Thin Boiling Starches, Esterifies Starches, Cationic Starches, etc, finding customer specific applications in the textile and paper industries.
Modified starch remains stable at many temperatures, allowing foods to be frozen and then thawed without losing consistency and taste. This makes modified starches ideal for frozen and instant foods, along with salad dressings, canned soups, pie fillings and other processed foods.
In the industrial area, modified starches are used in paper, plastics, adhesives and construction materials, as well as in mining, oil and gas drilling, water filtration, pharmaceuticals and cosmetics.
Liquid Glucose & High Maltose Corn Syrup
Liquid glucose is an essential ingredient in the manufacture of a variety of syrups, antacid suspensions and other mixtures as it has a unique property of balanced sweetness while imparting body and consistency. Liquid Glucose is a mixture of Glucose, Maltose, Maltodextrin and Oligosaccharides. It is colorless, odorless, viscous sweet syrup, mainly used in confectionery and pharmaceuticals industry as a sweetener and bonding agent.
High Maltose as a malt replacement in brewing industry, in confectionary for candy making. Corn Syrup is a specially prepared acid-enzyme converted corn syrup, which contains maltose as its major carbohydrate constituent. This high maltose syrup improves flavor, body, and texture at high sucrose replacement levels while imparting resistance to color formation, moisture absorption, and crystallization in finished products such as hard candies.
Maltodextrin is a starch hydrolysis product; it is available in syrup and powder form used in food, baby food and medical preparations as a non-sweet, nutritive agent. The main characteristic of this carbohydrate is that it provides body to a food product without appreciably increasing the sweetness while retaining the calorific value. Another characteristic of Maltodextrin subject to medical confirmation is that this carbohydrate is more easily digested and more easily tolerated by the diabetic persons. It is aloes used as base in preparation of food products such as health drinking, soups Milk shakes etc.
Glucose-D is a simple sugar, a mono saccharine in certain foodstuffs, especially fruit, and in normal blood; the major source of energy for many living organisms. Glucose is the only mono saccharine present in significant amounts in the body fluids. Glucose-D is manufactured by blending Dextrose Monohydrate with tri-calcium phosphate, di-calcium phosphate and vitamin D3. Glucose-D is used as instant energy beverage.
Dextrose is used jams and jellies to preserve and control sucrose crystallization, body appearance and osmotic pressure. Use of dextrose in ice creams is preferred as it provides better ‘melt down’ characteristics, improves body and mouth feel and provides balance sweetness. It is also used in manufacturing of syrups, as it is an effective replacement for non-fat milk solids. Dextrose syrup is commercially produced by hydrolysis of starch and through enzymatic process. Dextrose Syrup shall have extensively used in breweries and fermentation process (fermentation process is widely used in pharmaceuticals industries for manufacturing antibiotic drugs and penicillin).
- Corn Oil
- Corn Gluten Feed
- Corn Gluten Meal
From foods and beverages to papers and building materials, Corn Products International's product and application experience spans a wide array of more than 60 industries. The primary industries we serve include food, soft drink, brewing, pharmaceutical, paper, textile and corrugating.
1. The food sector
Our sweeteners are found in:
- Carbonated beverages
- Sports drinks
- Frozen desserts
- Canned fruits and vegetables
- Drink mixes
- Presweetened cereals
- Fruit juices
- Jams and jellies Chewing gum
- Cream fillings
Our starches are found in:
- Sauces Drink mixes
- Cakes Cookies
2. The Industrial Sector
Our starches are found in:
- Corrugated boxes
- Textiles Adhesives
- Leather Detergents
3. The Pharmaceutical and Personal Care Sector
Our products are found in:
- Baby and face powders
- Intravenous solutions