| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.00% |
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$0.00/Gm
Botanical Name: Zea mays
Plant Part Used: Kernel
Processing Method: Drying, grinding
Corn Starch is derived from the endosperm of corn kernels, scientifically known as Zea mays a member of the Poaceae family. The process involves cleaning and soaking the corn kernels, followed by grinding to separate the starch. The starch is then dried and finely milled into a powder. Corn Starch Powder is widely used as a thickening agent in cooking and baking. It’s commonly added to sauces, soups, gravies, and desserts to achieve a glossy, stable consistency.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White to off-white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Bland | Organoleptic |
| Loss on drying | NMT 13.0% w/w | USP<731> |
| pH | 5 to 6 | USP<791> |
| Viscosity | 68 to 74 | USP<911> |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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