What’s organic cornstarch?
Organic Cornstarch, also referred to as Organic Maize Starch, is a versatile, gluten-free powder derived from certified organic non-GMO corn, our Organic Corn Starch and Waxy Corn Starch offer tailored functionality for clean-label formulations. While standard corn starch excels in thickening and binding, waxy corn starch (made from amylopectin-rich varieties) provides superior clarity, elasticity, and resistance to syneresis. Both are gluten-free, vegan, and compliant with global organic standards.
Specifications
| Parameter | Organic Cornstarch Powder | Organic Waxy Cornstarch Powder |
|---|---|---|
| Base Material | Non-GMO dent corn | Non-GMO waxy corn variant |
| Starch Composition | 25-28% amylose | ≤1% amylose (99% amylopectin) |
| Paste Clarity | Opaque | Crystal-clear |
| Gel Strength | Firm, cohesive (350-400 Bloom g) | Soft, cohesive (150-200 Bloom g) |
| Freeze-Thaw Stability | Poor (syneresis occurs) | Excellent (no water separation) |
| Viscosity (5% slurry) | 3,000-3,500 cP | 2,500-2,800 cP |
| Moisture | ≤12% | ≤12% |
| Particle Size | 10-25µm (98% <75µm) | 15-30µm (98% <80µm) |
| Certifications | USDA/EU Organic, Non-GMO Project, Kosher, Halal |
Applications & Functional Advantages
Organic Cornstarch Powder
- Baked Goods: Crispy coatings (reduces oil absorption by 15-20%), gluten-free bread texture enhancer.
- Industrial: Tablet binder (disintegrates in <30 mins).
- Soups/Sauces: Heat-stable thickener (gelatinizes >95°C).
Organic Waxy Cornstarch Powder
- Frozen Foods: Prevents ice crystallization in dairy alternatives, plant-based ice cream.
- Sauces/Gravies: Sheer-stable viscosity under high-shear processing (pH 3.5-8.5 tolerant).
- Low-Fat Formulations: 1:1 fat replacer in dressings and spreads.
Certifications & Compliance
- Organic: USDA NOP, EU 834/2007, COR, JAS
- Non-GMO: Identity-Preserved (IP) supply chain, ProTerra certified
- Allergens: Gluten-free, nut/soy-free facility
- Purity:
- Heavy metals: Pb<0.1ppm, As<0.05ppm
- Pesticides: Zero detectable residues (EU MRLs)
- Microbiology: TPC <10,000 CFU/g; no pathogens
Technical Highlights
- Texture Engineering:
- Regular starch: Ideal for snap/crispness (e.g., tempura batters).
- Waxy starch: Maintains creamy mouthfeel after freeze-thaw cycles.
- Process Tolerance:
- Waxy variant resists breakdown in retort sterilization (121°C/15psi).
- Clean-Label Edge:
- Replaces chemically modified starches (e.g., hydroxypropyl distarch phosphate).
Why Choose Us?
- Starch Science Expertise:
- Hybrid Corn Genetics: Sustainably farmed non-GMO waxy corn with patent-pending traits.
- Precision Processing:
- Hydrocyclone Refining™: 99.97% pure endosperm starch (zero protein residue).
- Customization:
- Regular starch: Acid-thinning for confectionery.
- Waxy starch: Octenyl-succinylation (OSA) for emulsification.
- Eco-Innovation:
- Biogas recovery from wastewater; 100% recyclable packaging.
FAQs
Q: Can waxy starch replace tapioca starch?
A: Yes – superior clarity and freeze-thaw performance in plant-based cheeses/sauces.
Q: Glycemic index comparison?
A: Regular starch: GI 85±5; Waxy starch: GI 65±3 (gentler glucose response).
Q: MOQ for samples?
A: 1kg samples available for both types. Bulk MOQ: 500kg (regular), 200kg (waxy).
Q: Pre-gelatinized options?
A: Yes – cold-water-soluble versions available for instant applications.
Packing
