Consuming cornstarch

  • Consuming cornstarch
  • Consuming cornstarch
  • Consuming cornstarch
Consuming cornstarch
Consuming cornstarch
Consuming cornstarch
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In addition to being used directly, corn starch can also be processed into various modified starches and hydrolysis products. Starch-based foods such as cellophane noodles and glass noodles are ready-to-eat. As a raw material, it finds applications in instant noodles, cooked sausages, ice cream, and other food products, as well as in biodegradable plastic materials. It is also used as a fermentation feedstock for the production of starch sugars, amino acids, ethanol, monosodium glutamate, and other products. Due to its high purity, low impurity content, and rapid filtration rate, anhydrous glucose can shorten filtration time and reduce filtration costs during the manufacture of various foods and beverages, thereby significantly enhancing production efficiency.

Implementation Standard: GB/T 8885
Production License No.: SC20113030500055

Sensory Requirements

Project

Indicator

Premium grade

First-class product

Second-grade product

Appearance

A white powder with a slight yellowish tint, exhibiting a glossy sheen.

Odor

It has the characteristic odor inherent to corn starch and is free of any off-odors.

Physicochemical indicators

Project

Indicator

Premium grade

First-class product

Second-grade product

Moisture/% ≤

14.0

Acidity (dry basis)/°T ≤

1.50

1.80

2.00

Ash (on a dry basis)/% ≤

0.10

0.15

0.18

Protein (on a dry basis)/% ≤

0.35

0.40

0.45

Fat (on a dry basis)/% ≤

0.10

0.15

0.20

Spots/(number/cm 2 ) ≤

0.4

0.7

1.0

Fineness [150 micrometer [Passing rate through a 100-mesh sieve (mass fraction)]/% ≥

99.5

99.0

98.5

Whiteness (457 nm blue-light reflectance) / % ≥

88.0

87.0

85.0

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