(C6H10O5)n also know as Corn Starch or flour is a fundamental ingredient in most of the packaged food and industrial products; it is extracted from the corn kernel and has a distinctive appreance and feed. Maize Starch in natural , modified, pregeletanised and dextrinised forms provides viscosity, texture and other desired properties to all types of food & paper, products from canned chilled frozen to microwaveable goods, dry mixes and extruded snacks. Practically every industry in existence uses Starch or its derivatives in one form or another. Functional Advantages Thickening & Gelling agentMaize Starch is most commonly used as a thickening and gelling agent for puddings sauces soups, etc it provides an economical and reliable substitute to other ingredients which are unstable at higher temps. Texture and clarityCorn Starch helps in achieving the right degree of clarity structure and mouth feel. It is also used to achieve chewiness in gums. They are equally useful as moulding powders and as ingredients of paste food. Binder & stabilizer (Exciepient)Corn starch is an effective binder as it allows homogenous dispersion of water in foodstuffs, and acts as a stabilizer. It is an ingredient of choice (along with other modified Starches) in the manufacture of soups salad dressings bakery products, various desserts. It is a binder and filler or choice in the pharma industry for tabletting on the application. It acts diluents disintegrating agent. Sizing- paper and TextilesNative Starch is used to provide dry strength and as a surface improvement aid in alkaline papermaking, Starch is a critical part of wet-end sizing it is an integral part of micro-particle retention and works as a binder water holding agent and carrier for surface sizing chemicals and other functional additives. In the manufacture of textiles Starch keeps the yarn straight and strong significantly improving its ability to chemical's withstand the stress of weaving. Corn SweetenersNative corn Starch forms the basic ingredient for all corn sweeteners. A variety of enzymatic and acid-catalyzed processes are used for the manufacture of corn sweeteners which are used in food to provide clean sweet taste retain moisture, clean sweet taste retain moisture control crystallization and freezing points, contribute to texture provide gloss maintain colour inhibit spoilage and modified density. Corn sweeteners are a major commodity and include products such as Sorbitol, Malto-Dextrins, Glucose syrups, dextrose, high maltose syrups, etc. EthanolCorn Starch is an economical fermentation feedstock to produce many organic chemicals The most widely know bio product is ethanol it is made by fermenting sugars produced from corn Starch ethanol produced from corn Starch promised a renewable source of fuels for care and other engines with environmental advantages. CycloDextrinesAnother fascinating type of compound produced from corn Starch by the action of a cyclodextrin-transglycosylase enzyme is the cyclodextrins (Shardinger dextrin's cycloamyloses) cyclodextrins stabilize substance's that are degradable by or sensitive to light heat oxygen and ions reduce volatility and bad odour transform viscous oily liquids to stable flowing powders enhance solubility and bioavailability provide retarded effect by slow release: remove unwanted flavours in juices and beverages. These properties would be useful in the fields of pharmaceutical's processed Food's cosmetic's Toiletries and Agro-chemical's. Bio-PlasticsSince the Starch is totally biodegradable in a wide veriety of environments it allows for the development of totally degradable products for specific market needs. Bio plastics from renewable origin are a new generation of plastics able to significantly reduce the environmental impact in terms of energy consumption and green-house effect in specific applications. Bio plastics perform as traditional plastics when in use and are completely biodegradable within a composting cycle. Examples fast food service-ware (cups, cutlery, plates straws, etc.) packaging (soluble foams for industrial packaging, film wrapping, laminated paper, food containers)Agriculture (much films, nursery pots, plant labels) Hygiene (diaper back sheet, cotton swabs). Handling and Storage Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risks. Ground all equipment containing material Do not breathe dust. Keep away from incompatibles such as oxidizing agents. Keep container tightly closed. Keep container in a cool well ventilated area. Do not store above 230 C.

Liquid glucose molecular formula C6 H12 O6 also known as corn syrup is a fundamental ingredient in many food and industrial products it is a purified concentrated aqueous solution of nutritive saccharides obtained from Starch. The solids are composed of various carbohydrates such as dextrose, maltose and higher saccharides, the different carbohydrate profiles compiled with various available solids levels give liquid glucose its unique functionalities. The quality of liquid glucose has a direct impact on the quality and performance of the finished product.

Functional Advantages CrystallizingLiquid glucose is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out or sucrose alone are subject to Crystallization and may crumble. Flavour EnhancerLiquid glucose performs to bring out the delicate flavour in candies. Texture EnhancersLiquid glucose provides a smooth body and smooth texture to Ice Cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth fed, liquid glucose also impart a firmer, heavier body to Ice creams. StabilizerLiquid glucose acts as a stabilizer and improves the shelf life of the product. It helps to reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezer capacity. AdjunctsAdjuncts are used to supplement malted barley in brewing and liquid glucose has a number of advantages as an adjunct, it is completely soluble and economical, easy to handle and adaptable .liquid glucose is ideal for high gravity brewing techniques which increases the overall brew house efficiency and yield. FermentationLiquid glucose is an economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cake and cookies but also adds richer crumb colour. HumectantsLiquid glucose raises the humectancy levels in certain baked good which in turn increases the shelf life of these products. The icings produced with liquid glucose have a more brilliant sheen and appreance and provide a glaze for the products. Handling and StorageLiquid glucose in drums should be stored in a clean dry area, at room temperature once opened, should be kept in tightly closed container in a ventilated area if use is not for along time. Protect against physical damage. Isolate from incompatible substance.

Cationic starch is produced by treating the slurry of partially swollen granules of starch with a reactive compound. This reagent contains quaternary nitrogen, yielding a positive charge that is independent of PH. The reagent usually attaches to the starch at the C6 position, the most accessible of the OH groups. the typical level of derivatization is one to two charged groups per hundred glucose units. Because the reaction is usually carried out in slurry, it is expected that the distribution of charged groups will be highly non- uniform. Cationic Starch finds extensive use in the paper industry and its key functions are as a Dry strength additive, Emulsification of sizing efficiency at lower alum level, which ultimately helps to reduce linting problem of paper.

Native starch is treated with a variety of oxidizing agents and oxidized starch as are obtained. oxidized starches have shorter chain lengths than native starches. It improves whiteness and reduces microbiological content. In addition, the hydrogen bonding reduces the tendency to retro-gradation. Producing soft- bodied gels of high clarity, oxidized starches are the best thickener for applications requiring gels of low rigidity. This improves adhesion in batters and breading.

Thin boiling starch has low and uniform viscosity, which does not change much with temperature unlike native starches which show wide variation in viscosity. Thin boiling starches are manufactured by acid addition to native starch slurry. Low viscosity enables its use in high concentrations without the viscosity getting too high. In some applications, for example in instant soups, thin without any specific technical function. Thin boiling starch non congealing characteristic, transparency of past and lower viscosity ensure easy working compared to other modified starches. Unlike gum and glues which require soaking, thin boiling starch is readily dispersed in water and can be boiled into a smooth paste without any pretreatment. Its application in yarn weaving is particularly advantageous as it does not develop abrasive points on over drying and its flexible film gives the yarn the desired elasticity.

Pre-Gelatinized Starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk. Similarly, cheese sauce granules (such as in Macaroni and Cheese or lasagne) or gravy granules or sauces may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing pre-gel starch will thicken when heated in the over, keeping them on top of the pizza, and become runny when cooled. Apart from food pregel starch find use in Textile & Laundry Applications due to its properties of cold water solubility &good water absorption capabilities.

This is valuable by-product being rich in oil. It has a pleasant nutty taste when fresh but can quickly become rancid if not treated within a short time after milling. Its main value is in the oil which can be extracted or it can be used as animal feed without oil extraction. For economical oil extraction the germ should have maximum moisture content of 2-3% avoid formation of free fatty acids during storage. Whole germ with undamaged cells is less susceptible to formation of free fatty acid. A minimum fat content of 14% is also required. Germ should be dried to a maximum of 4%-5% moisture for lengthy storage. It is important that germ is cooled following drying and prior to binning. The oil yield drops with extended storage prior to the expellers. Pelletting is preferred as this stabilizes the fat and improves handling.

Maize Gluten also known as corn gluten meal (CGM) is a By-Product of maize (corn) processing. Gluten is prepared by centrifugation, filtering and drying of the slurry received from the primary and secondary stages of corn refining. It has a high protein, high nutrient density, high energy ingredient consisting of insoluble protein in combination with minimal. Quantity of Starch and fiber fractions. High in protein content, it has historically been used as an animal feed. Maize Gluten meal is a non-volatile powder, and in its granular form tends to remain near where it was applied. Bread texture is affected by the amount and kind of gluten in the flour used for making the bread.

Maize Bran or Corn fibre is produced by corn wet-milling. Along with the corn fibres, portions of the protein, oil, and Starch from corn are separated with the Starch from corn are separated with the fibre stream. Corn fibre is composed of approximately 12-25% starch, 10-13% protein, 33-42% hemicelluloses 15-18% cellulose 3-6% oil, and 1-2% other components, a corn fibre stream coming from dewatering presses contains about 30 to about 50% solids. Rich in nutrients it forms a major ingredient for cattle feed. It has been know to help in increasing the milk yield. However due to concerns of commodity is made available corn fibre is being used as a feedstock for the manufacture of Ethanol.

(C6H10O5)n also know as Corn Starch or flour is a fundamental ingredient in most of the packaged food and industrial products; it is extracted from the corn kernel and has a distinctive appreance and feed. Maize Starch in natural , modified, pregeletanised and dextrinised forms provides viscosity, texture and other desired properties to all types of food & paper, products from canned chilled frozen to microwaveable goods, dry mixes and extruded snacks. Practically every industry in existence uses Starch or its derivatives in one form or another. Functional Advantages Thickening & Gelling agentMaize Starch is most commonly used as a thickening and gelling agent for puddings sauces soups, etc it provides an economical and reliable substitute to other ingredients which are unstable at higher temps. Texture and clarityCorn Starch helps in achieving the right degree of clarity structure and mouth feel. It is also used to achieve chewiness in gums. They are equally useful as moulding powders and as ingredients of paste food. Binder & stabilizer (Exciepient)Corn starch is an effective binder as it allows homogenous dispersion of water in foodstuffs, and acts as a stabilizer. It is an ingredient of choice (along with other modified Starches) in the manufacture of soups salad dressings bakery products, various desserts. It is a binder and filler or choice in the pharma industry for tabletting on the application. It acts diluents disintegrating agent. Sizing- paper and TextilesNative Starch is used to provide dry strength and as a surface improvement aid in alkaline papermaking, Starch is a critical part of wet-end sizing it is an integral part of micro-particle retention and works as a binder water holding agent and carrier for surface sizing chemicals and other functional additives. In the manufacture of textiles Starch keeps the yarn straight and strong significantly improving its ability to chemical's withstand the stress of weaving. Corn SweetenersNative corn Starch forms the basic ingredient for all corn sweeteners. A variety of enzymatic and acid-catalyzed processes are used for the manufacture of corn sweeteners which are used in food to provide clean sweet taste retain moisture, clean sweet taste retain moisture control crystallization and freezing points, contribute to texture provide gloss maintain colour inhibit spoilage and modified density. Corn sweeteners are a major commodity and include products such as Sorbitol, Malto-Dextrins, Glucose syrups, dextrose, high maltose syrups, etc. EthanolCorn Starch is an economical fermentation feedstock to produce many organic chemicals The most widely know bio product is ethanol it is made by fermenting sugars produced from corn Starch ethanol produced from corn Starch promised a renewable source of fuels for care and other engines with environmental advantages. CycloDextrinesAnother fascinating type of compound produced from corn Starch by the action of a cyclodextrin-transglycosylase enzyme is the cyclodextrins (Shardinger dextrin's cycloamyloses) cyclodextrins stabilize substance's that are degradable by or sensitive to light heat oxygen and ions reduce volatility and bad odour transform viscous oily liquids to stable flowing powders enhance solubility and bioavailability provide retarded effect by slow release: remove unwanted flavours in juices and beverages. These properties would be useful in the fields of pharmaceutical's processed Food's cosmetic's Toiletries and Agro-chemical's. Bio-PlasticsSince the Starch is totally biodegradable in a wide veriety of environments it allows for the development of totally degradable products for specific market needs. Bio plastics from renewable origin are a new generation of plastics able to significantly reduce the environmental impact in terms of energy consumption and green-house effect in specific applications. Bio plastics perform as traditional plastics when in use and are completely biodegradable within a composting cycle. Examples fast food service-ware (cups, cutlery, plates straws, etc.) packaging (soluble foams for industrial packaging, film wrapping, laminated paper, food containers)Agriculture (much films, nursery pots, plant labels) Hygiene (diaper back sheet, cotton swabs). Handling and Storage Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risks. Ground all equipment containing material Do not breathe dust. Keep away from incompatibles such as oxidizing agents. Keep container tightly closed. Keep container in a cool well ventilated area. Do not store above 230 C.

Liquid glucose molecular formula C6 H12 O6 also known as corn syrup is a fundamental ingredient in many food and industrial products it is a purified concentrated aqueous solution of nutritive saccharides obtained from Starch. The solids are composed of various carbohydrates such as dextrose, maltose and higher saccharides, the different carbohydrate profiles compiled with various available solids levels give liquid glucose its unique functionalities. The quality of liquid glucose has a direct impact on the quality and performance of the finished product.

Functional Advantages CrystallizingLiquid glucose is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out or sucrose alone are subject to Crystallization and may crumble. Flavour EnhancerLiquid glucose performs to bring out the delicate flavour in candies. Texture EnhancersLiquid glucose provides a smooth body and smooth texture to Ice Cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth fed, liquid glucose also impart a firmer, heavier body to Ice creams. StabilizerLiquid glucose acts as a stabilizer and improves the shelf life of the product. It helps to reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezer capacity. AdjunctsAdjuncts are used to supplement malted barley in brewing and liquid glucose has a number of advantages as an adjunct, it is completely soluble and economical, easy to handle and adaptable .liquid glucose is ideal for high gravity brewing techniques which increases the overall brew house efficiency and yield. FermentationLiquid glucose is an economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cake and cookies but also adds richer crumb colour. HumectantsLiquid glucose raises the humectancy levels in certain baked good which in turn increases the shelf life of these products. The icings produced with liquid glucose have a more brilliant sheen and appreance and provide a glaze for the products. Handling and StorageLiquid glucose in drums should be stored in a clean dry area, at room temperature once opened, should be kept in tightly closed container in a ventilated area if use is not for along time. Protect against physical damage. Isolate from incompatible substance.

Cationic starch is produced by treating the slurry of partially swollen granules of starch with a reactive compound. This reagent contains quaternary nitrogen, yielding a positive charge that is independent of PH. The reagent usually attaches to the starch at the C6 position, the most accessible of the OH groups. the typical level of derivatization is one to two charged groups per hundred glucose units. Because the reaction is usually carried out in slurry, it is expected that the distribution of charged groups will be highly non- uniform. Cationic Starch finds extensive use in the paper industry and its key functions are as a Dry strength additive, Emulsification of sizing efficiency at lower alum level, which ultimately helps to reduce linting problem of paper.

Native starch is treated with a variety of oxidizing agents and oxidized starch as are obtained. oxidized starches have shorter chain lengths than native starches. It improves whiteness and reduces microbiological content. In addition, the hydrogen bonding reduces the tendency to retro-gradation. Producing soft- bodied gels of high clarity, oxidized starches are the best thickener for applications requiring gels of low rigidity. This improves adhesion in batters and breading.

Thin boiling starch has low and uniform viscosity, which does not change much with temperature unlike native starches which show wide variation in viscosity. Thin boiling starches are manufactured by acid addition to native starch slurry. Low viscosity enables its use in high concentrations without the viscosity getting too high. In some applications, for example in instant soups, thin without any specific technical function. Thin boiling starch non congealing characteristic, transparency of past and lower viscosity ensure easy working compared to other modified starches. Unlike gum and glues which require soaking, thin boiling starch is readily dispersed in water and can be boiled into a smooth paste without any pretreatment. Its application in yarn weaving is particularly advantageous as it does not develop abrasive points on over drying and its flexible film gives the yarn the desired elasticity.

Pre-Gelatinized Starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk. Similarly, cheese sauce granules (such as in Macaroni and Cheese or lasagne) or gravy granules or sauces may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing pre-gel starch will thicken when heated in the over, keeping them on top of the pizza, and become runny when cooled. Apart from food pregel starch find use in Textile & Laundry Applications due to its properties of cold water solubility &good water absorption capabilities.

This is valuable by-product being rich in oil. It has a pleasant nutty taste when fresh but can quickly become rancid if not treated within a short time after milling. Its main value is in the oil which can be extracted or it can be used as animal feed without oil extraction. For economical oil extraction the germ should have maximum moisture content of 2-3% avoid formation of free fatty acids during storage. Whole germ with undamaged cells is less susceptible to formation of free fatty acid. A minimum fat content of 14% is also required. Germ should be dried to a maximum of 4%-5% moisture for lengthy storage. It is important that germ is cooled following drying and prior to binning. The oil yield drops with extended storage prior to the expellers. Pelletting is preferred as this stabilizes the fat and improves handling.

Maize Gluten also known as corn gluten meal (CGM) is a By-Product of maize (corn) processing. Gluten is prepared by centrifugation, filtering and drying of the slurry received from the primary and secondary stages of corn refining. It has a high protein, high nutrient density, high energy ingredient consisting of insoluble protein in combination with minimal. Quantity of Starch and fiber fractions. High in protein content, it has historically been used as an animal feed. Maize Gluten meal is a non-volatile powder, and in its granular form tends to remain near where it was applied. Bread texture is affected by the amount and kind of gluten in the flour used for making the bread.

Maize Bran or Corn fibre is produced by corn wet-milling. Along with the corn fibres, portions of the protein, oil, and Starch from corn are separated with the Starch from corn are separated with the fibre stream. Corn fibre is composed of approximately 12-25% starch, 10-13% protein, 33-42% hemicelluloses 15-18% cellulose 3-6% oil, and 1-2% other components, a corn fibre stream coming from dewatering presses contains about 30 to about 50% solids. Rich in nutrients it forms a major ingredient for cattle feed. It has been know to help in increasing the milk yield. However due to concerns of commodity is made available corn fibre is being used as a feedstock for the manufacture of Ethanol.