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Native Corn Starch
Native Corn Starch is a key ingredient for the food, feed and paper industries. Take advantage of its thickening, stabilizing and nutritional properties and increase the quality of your products.
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Technical aspects
Native Corn Starch is a loose, fine white powder with a neutral taste and odor. Production involves cleaning the endosperm of corn, followed by milling using water. Later, the gluten and starch are separated, and the slurry is dried for processing into powder.
Native Corn Starch consists of two polymers of glucose-amylose and amylopectin in different proportions depending on the type of corn. It has thickening properties, but does not change the taste of the product.
Foodcom S.A. offers Native Corn Starch produced without GMOs and from European corn.
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Storage period
The storage period of Native Corn Starch is 24 months. It should be stored in a clean, dry place, away from unpleasant odors and at temperatures below 25°C.
Packaging
Foodcom S.A. offers Native Corn Starch in 25 kg bags, Big Bags and in bulk.
Application
Native Corn Starch is widely used in the production of sauces, toppings, soups and ready meals due to its thickening properties. It also increases the moisture content of baked goods, especially gluten-free ones.
In animal nutrition, Native Corn Starch is used for cattle, poultry and fish feed. It is used as a thickener and gives the feed the right consistency. Besides, Native Cornstarch is also a source of energy for animals.
In pharmaceutical and medical applications, Native Corn Starch is used, for example, as a lubricant for surgical gloves. In cosmetics, the product can be a talc substitute in baby products.
Native Corn Starch is also used in the paper industry. It acts as a filler and increases the stability of paper. It also takes part in the production of adhesives, thanks to its good bonding power.
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