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Corn Starch

Corn Starch

  • Origin: Egypt, India, China, Pakistan, Indonesia
  • CAS Number: 9005-25-8
  • HS Code: 1108.12.00
IUPAC Name
2-(hydroxymethyl)-6-[4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
Molecular Formula
C12H22O11
Molecular Weight (g/mol)
342.3000
InChIKey
GUBGYTABKSRVRQ-UHFFFAOYSA-N
InChI
InChI=1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2
Synonyms & Trade Names
RefChem:945113; GlyTouCan:G06348JD; G06348JD; Starch from corn; Starch from potato; Lactose, .beta.-; 13360-52-6; cellulose microcrystalline; D-Cellobiose; Lactose, alpha-; NSC2559; .beta.-D-Glucopyranose, 4-O-.beta.-D-galactopyranosyl-; 4-O-(alpha-D-Galactopyranosyl)-D-galactose; 80446-85-1; .beta.-D-Lactose; Lactopress; .EC.-Cellobiose; 4-O-Hexopyranosylhexose; D-Glucose, 4-O-.beta.-D-glucopyranosyl-; Cellobiose, .beta.-

Categories

Starches

Technical Document

Corn Starch Corn starch is a native starch extracted from the endosperm of corn kernels, serving as a versatile thickener, stabilizer, and moisture binder in food formulations. In the food industry, it gelatinizes upon heating to create smooth, glossy textures in sauces and gravies, adds tenderness to baked goods by controlling moisture migration, and provides clean-label thickening for instant desserts and coatings. It excels in applications requiring neutral flavor, rapid viscosity buildup, and cost-effective performance without altering taste profiles.