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Corn starch

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Corn starch, corn flour or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars. It is versatile, easily modified, and finds many uses in industry as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses, such as to supply glucose for people with glycogen storage disease.

The corn is steeped for 30 to 48 hours, which ferments it slightly. The germ is separated from the endosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. The starch is separated from the corn steep liquor, the cereal germ, the fibers and the corn gluten mostly in hydrocyclones and centrifuges, and then dried. (The residue from every stage is used in animal feed and to make corn oil or other applications.) This process is called wet milling. Finally, the starch may be modified for specific purposes.


25, 30, 35, 40 kg


Cornstarch should not be added straight into a hot liquid as this can cause it to clump and form lumps. Cornstarch should first be mixed into a room temperature or slightly cool liquid to form a slurry, and then stirred into the hot liquid. This will allow for even distribution of the cornstarch molecules before they have a chance to swell and gelatinize.

Mixtures containing cornstarch should be brought to a full boil before cooling. Under heating, cornstarch mixtures can cause them to seep moisture or become thin again upon cooling. The mixture may appear thickened after a slight heating, but if the starch molecules are not fully gelatinized, they will release the moisture once cooled.

Sauces and other mixtures thickened with cornstarch should not be frozen. Freezing will break down the gelatinized starch matrix and the mixture will become thin after thawing.


Baby powder may include cornstarch among its ingredients. Cornstarch can be used to manufacture bioplastics.


Cornstarch is the preferred anti-stick agent on medical products made from natural latex, including condoms, diaphragms, and medical gloves.

Cornstarch has properties enabling supply of glucose to maintain blood sugar levels for people with glycogen storage disease. Cornstarch can be used starting at age 6–12 months allowing glucose fluctuations to be deterred.

Appearance It has white-powder appearance, special taste and odor.
Moisture [%] 9.0 – 13.0 (130O C in the oven, min. 3 hours)
Protein [%] Max – 0.50 (Kjeldahl (%Nx6.25))
pH 4.50 – 6.00
SO2 [ppm] Max – 10.0
Ash [%] Max – 0.3
Ash insoluble in HCl, [%] Max – 0.1
Acidity [mL] Max – 2.0 (Titration with 0.1N NaOH)
See also Starch