Maize Starch Powder

Starch is the generic name for the white, granular, or powdered, odorless, tasteless (C6H10O5) carbohydrate that is abundant in whole grains, onions and tubers. Starch molecules consist of hundreds or thousands of atoms.

There are two types of starch molecules. In the first type of amylose, which makes up about 20 to 25 percent of normal strength, the C6H10O5 groups are arranged in a continuous but twisted chain that resembles a coil of rope. The second type, amylopectin, leads to significant lateral branching of the molecule.

Starch is almost insoluble in cold water and alcohol, but boiling water creates a colloidal suspension that, when cooled, can form a jelly. Hot water slowly turns the starch into smaller molecules. This reaction, for example hydrolysis, is catalyzed by acids and some enzymes producing simpler molecules, the end products being maltose, C12H22O11, disaccharides and glucose, C6H12O6, monosaccharaides.

Maize Starch Powder

Starch is the generic name for the white, granular, or powdered, odorless, tasteless (C6H10O5) carbohydrate that is abundant in whole grains, onions and tubers. Starch molecules consist of hundreds or thousands of atoms.

There are two types of starch molecules. In the first type of amylose, which makes up about 20 to 25 percent of normal strength, the C6H10O5 groups are arranged in a continuous but twisted chain that resembles a coil of rope. The second type, amylopectin, leads to significant lateral branching of the molecule.

Starch is almost insoluble in cold water and alcohol, but boiling water creates a colloidal suspension that, when cooled, can form a jelly. Hot water slowly turns the starch into smaller molecules. This reaction, for example hydrolysis, is catalyzed by acids and some enzymes producing simpler molecules, the end products being maltose, C12H22O11, disaccharides and glucose, C6H12O6, monosaccharaides.