What is waxy corn starch?
Waxy corn starch is obtained by wet milling and extraction of waxy corn. The content of amylopectin is more than 95%. It is a kind of polysaccharide substance with different molecular weights. The degree of polymerization is between 600-6000. It is a special starch variety with a high price and wide application. It has been widely used in bakery food, children’s food, puffed food, frozen food, and other food industries.
|Product Name||Waxy corn starch|
|High Grade||Grade 1||Grade 2|
|Appearance||white or pale yellow shade powder, glossy|
|Odor||the special odor of corn starch, no unusual smell|
|Ash(dry basis)%, max.||0.10||0.15||0.18|
|Protein(dry basis) %, max.||0.35||0.45||0.60|
|Spot pcs/cm2(dry basis) max.||0.4||0.7||1.0|
|Fineness %, min..||99.5||99.0||98.5|
|Fat(dry basis) %, max.||0.10||0.15||0.20|
|Whiteness %, min.||88.0||87.0||85.0|
Wax corn starch is widely used in different industries, but almost all have to be heated and gelatinized before they can be used. After gelatinization, the properties of the paste, such as point degree, transparency, shear resistance, and retrogradation, have a significant impact on its application effect.
In waxy corn starch, amylopectin exists in the form of a double helical structure, which forms a crystalline region through hydrogen bond association and is heated to provide energy to break the oxygen bond, thereby causing gelatinization. The gelatinization process can be regarded as the melting process of starch crystallites.
The particles undergo a phase transition from order to disorder. This process includes water absorption and heat absorption of starch particles, swelling and hydration, the disappearance of crystalline state, and a sharp increase in paste point. Large and complicated phenomena.