Maize Starch BP is a white colored powdered mixture that is known for its superb gelling, texurizing and thickening properties. This maize based starch is hugely demanded in pharmaceutical industry for binding agents in tablets and capsules. Apart from this, Maize Starch BP is also used in food, baking and beverage industries. This fine power starch is insoluble in cold water. A lot of customers recommend our offered starch in the industry because it helps in attaining supremacy in products.
Product Details :
Shelf Life | Five Years From The Date Of Production |
Physical form | Powder |
Colour | White to Off-White |
Granulation | Through BS # 100,99% |
Package | 3-Ply Laminated / Paper/ HDPE bags. |
Net Weight | 25kg/50kg |
Storage | Keep Product away from water, humidity and high temperature to avoid moisture absorption |
Technical Specifications :
Characteristics | Specifications |
Identification | Examine under the microscope, using not less than 20 x magnificatin and using equal volume of glycerol and water, it appears as either angular polyhedral granules of irregular sizes with diameters ranging from about 2µm to about 23µm or as rounded or spheroidal granules of irregular sizes with diameters ranging from about 25µm to about 35µm. |
A thin & Cloudy mucilage should produced | |
A dark blue colour should produces, which disappears on heating and reappears on cooling. | |
Solubility | Practically Insoluble in Cold water & in ethanol (96%) |
Acidity | Not more than 2.0 ml if 0.1m sodium hydroxide is required to change the colour of the solution |
Fluorescence | No Fluorescence under screened UV light |
pH | 4.00-7.00 |
Foreign Matter | Examined under a microscope using a mixture of equal volume of glycerol and water, Not more than traces of matter other than starch granules should present. Not starch grains of another origin should present. |
Oxidising Substances | 20 ppm Max |
Moisture (LOD) | 12.00% Max |
Iron | 10ppm Max |
Sulphated ash | 0.60% Max |
Micobial Limits : | |
TAMC | 103 cfu/g |
TYMC | 102 cfu/g |
Escheichia Coli | Absent |
Salmonella | Absent |