A white, fine, or yellowish powder or unpredictable white masses which are promptly reducible to powder, squeaks when squeezed between the fingers, odorless and tasteless.
Maize Starch shows all the properties of local starch for certain unique features, for example, non-diminishing and non-frothing qualities of the boiling solution. Consequently maize starch marginally affects the productivity in the weaving and paper industry. Where high viscosity starch is used, it imparts higher rigidity to the fiber and accordingly improves the sizing
ADVANTAGES OF MAIZE STARCH
- Burns, Rashes, and tingling can be overwhelmed by applying some corn starch to the affected area
- Powerhouse of calories
- Corn Starch eliminates the excess oil from the skin
- Gastric dumping syndrome reliever
APPLICATIONS OF MAIZE STARCH
- Maize starch is used for its gelling or thickening properties in numerous areas of agro-food applications ( creams, sauces, soups, pasta, delicatessen meats).
- Used in Desserts, covering, Pastry, cream, and so on
- Some of the time preferred over flour alone because it frames a clear combination, instead of an opaque one.
SPECIAL FEATURES OF MAIZE STARCH
- Viscosity Reducer
- Flour adjuster (bread rolls, cakes)
- Element for baby food powder