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Maize Starch Food Grade

Corn, originally cultivated in Mexico approximately 9,000 years ago by native peoples, has long served as a valuable source of carbohydrate-based foods. Maize Starch powder, with its unique characteristics such as viscosity and the ability to create a translucent paste, plays a vital role in the food industry. It is commonly used for thickening sauces, gravies, puddings, soups, and fruit pie fillings. Additionally, it finds numerous applications in the baking industry, providing strength to ice cream cones.

Sahyadri Starch, a FSSC certified company, adheres to the highest manufacturing standards and maintains a consistent supply of high-quality food-grade corn starch. Known for its high brightness and stable paste, this starch is favored by many multinational corporations and other reputable buyers. In certain processes, Maize Starch powder is preferred over flour alone because it creates a translucent mixture rather than an opaque one. Sahyadri Starch ensures that their product meets the stringent quality measures of the food industry, delivering reliable and superior quality starch to meet the needs of their valued customers.

Maize starch powder is the ideal choice for creating crispy coatings on fried food, serving as an excellent coating medium and thickener. It quickly forms a smooth paste, ensuring a satisfying texture for the final product. In the beverage industry, maize starch powder finds utility due to its ability to disperse easily in hydrophilic media. It is commonly employed in energy drinks, primarily due to its carbohydrate content. In the realm of snacks, both baked and fried, as well as in confectionery, maize starch powders play crucial roles. In confectionery, they contribute to gelling, thickening, and stabilizing textures, providing a delightful crispy crust. Moreover, maize starch powder serves as a flour adjuster and viscosity reducer in biscuits and cakes. Its applications extend to salad dressings, pastries, and various sweet foods, acting as a fundamental ingredient in their preparation.

Parameters Standards Method
Description Fine, white or slightly yellowish powder ; odourless ; taste slight and characteristic. Visual & sensory inspection
Solubility Practically insoluble in cold water and in Ethanol (95%) SPT-05
Moisture % w/w 11.0 Max. SPT-01
Protein ( % on DB ) 0.45 Max. SPT-30
Fat (% on DB ) 0.25 Max. SPT-31
Total Ash ( % DB ) 0.50 Max. SPT-17
Cold water solubles (% on DB ) 0.50 Max. SPT-32
Oxidising substances Absent SPT-33
Viscosity af 2% paste at 75oC on Redwood Viscorneter No.l (secs) 37.0 Min SPT-37
Starch Content (% on DB ) 98.00 Min. SPT-60
Free Acidity (ml of 0.lN NaOH /100gms) 40.0 Max. SPT-11
pH (100% Aqueous solution ) 4.50 - 7.00 SPT-03
Free Sulphur Dioxide (ppm) 50 Max. SPT-16
Sieve Retention % on 150 Mesh 1.00 Max. SPT-35
Alcoholic Acidity (as H2SO4) with 90%alcohol, % w/w 0.10 Max. SPT-10
Acid Insoluble Ash (% on DB) 0.10 Max. SPT-18
Bulk Density (gm/ml) 0.50 Min. SPT-09
Brightness Minimum 88%
Microbiological Analysis:
(a) Total Plate Count 1000 cfu/gm (Max,)
(b) Yeasts & Moulds / Total Moulds / Fungi 100 cfu/gm (Max.)
(c) Salmonella Spp./ gm Absent SMBL-07
(d) E. Coli/ gm Absent

Expiry date:- 24 months from the date of Manufacturing

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