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CORN STARCHES

NewBio LLC Hall: Hall 8 Stand: F8-40
NATIVE CORN STARCH ACCORDING TO GOST 32159-2013 Corn starch is a natural carbohydrate product of vegetable origin, produced from food grade corn. Corn starch is a mixture of such polysaccharides as amylose and amylopectin, insoluble in cold water, easily absorbed by the human body; it has a high nutritional value (313 kcal / 100 g). It is not a food additive. It meets safety requirements of the following regulations: TR TS 021/2011 TR TS 022/20 STARCH APPLICATION IN THE FOOD INDUSTRY The application of dry starch in the food industry supports the stabilization, structuring, thickening of food compositions which include water, fats, proteins, and carbohydrates. The use of dry corn starch in the baking industry allows to replace a part of the flour, while reducing the proportion of gluten, it could be also used as a baking powder for dough. Starch is added to obtain flour of optimal quality according to existing recipes. Dry corn starch can be used in the baking industry as a basis for the production of dietary low-protein bread types. Dry starch is used in the confectionery industry to stabilize the moisture and structure of fondant filled candies, creams, marshmallows, and to thicken fruit and berry fillings. In the food concentrate manufacturing: for the production of instant dry mixes: soups, sauces, mayonnaises, puddings, desserts, jellies. In the dairy industry: for the production of ice cream dry mixes and thickening of fermented milk products. Starches are used in the manufacturing of meat and fish products, where products take form before the heat treatment. PHARMACEUTICAL CORN STARCH Corn starch with a sterilization degree that meets the requirements of article OFS.1.2.4.0002.15 of the State Pharmacopoeia Starch is used as an auxiliary substance in the production of medicines, salves, dusting powders, cosmetics.
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