Maize Starch is an odourless, white powder with a bland taste. Corn is one of the main sources of commercially produced starch which is the most important source of carbohydrates in the human diet.
Chemically, starch is a carbohydrate. It is a polymer comprising of a range of molecular sizes. The basic mononumeric unit of Danhydroglucose. The two basic types of polymers present are amylose and amylopectins. Amylose is a linear polymer in which essentially all of the anhyroglucose units are linked through 1,4-a glucosidic bonds. Amylopectins have a highly branched structure.
They are larger polymers than amylose. Starch is essentially a group of carbohydrates known as polysaccharides ie multiple molecules of sugar. It is a mixture of two polysaccharides, amylose (10 - 20%) and amylopetin (80 - 90%). Maize Starch, in its native and modified form is used extensively in the food, pharmaceuticals, textile, paper, adhesive and a host of other industries.
Starch is also modified to suit the individual requirements of users and are hence known as chemical starches. Maize Starch can also be converted into a range of starch derivatives such as Liquid Glucose, Dextrose Monohydrate, Dextrose Anhydrous, Maltodextrin, Sorbitol etc.