Maize Starch Description

Maize Starch

Maize Starch is called cereal starch, which has a low residue and protein content. Maize Starch does not thin down throughout the process of sizing, although tapioca starch breaks down considerably on cooking. Resulting in an irregular pick up on the yarn. Unlikely Tamarind Kernel Powder, which needs steeping and long cooking period, Maize Starch is distorted into a smooth adhesive within an hour or in even lesser time under pressure-cooking.

The uniform viscosity, from lot to lot, guarantees unchanging pick up and penetration into the apertures of yarn to ensure good weaving presentation. As effervescing is usually related with high pH, it is not essential to add any of the antifoaming agents while working with maize starch, as the pH of Maize Starch adhesive is always preserved in the neutral range. Additionally to these compensations, the starch is easily removed throughout the normal process of de-sizing.

Specification of Maize Starch

• Starch Type : Maize Starch
• Color : White
• Fineness : 99.5%
• Moisture : 13.5% Max
• Acidity : 1.8% Max
• 9Spot,cell/cm2 : 0.15% Max
• Coliforms : 70 mpn/100gram max
• SO2, mg/kg : 30 max
• Fat(dry basis) : 0.15% Max
• Shelf Life : 2 Years
• Certification : HACCP,ISO