Maize Starch & Derivatives

Starch is an abundant carbohydrate distributed worldwide in plants. Starch has been a major ingredient in man's diet over the centuries.In addition it has become a major industrial raw material. Plant seeds, roots and tubers are all sources of industrial starch production. The commercial realities of the starch recovery process limit the industrial sources mainly to wheat, maize and tapioca. Indian starch industry mainly consumes maize as input raw material. Also some industries are tapioca based.

Maize is doing wonderful things in our everyday life. Maize is present in one form or other in
• The Food we eat
• The Milk we drink
• The Chocolates/Biscuits we take
• The Clothes we wear
• The Paper we read
• The Medicines we take

Our Product range includes:
• Maize Starch
• Liquid Glucose
• Dextrose Monohydrate
• Dextrose Anhydrous
• Malto dextrin

Maize Starch
Diverse uses of Starch make it a very versatile product. Maize or Corn Starch is a typical cereal starch with distinctly low protein and ash contents. Its carbohydrate content of high purity makes it useful in several industries.

We have different grades of starch for our various applications like:
• Food Grade Starch
• Pharmaceutical Grade Starch
• Unmodified Starch
• Modified starch
• Native Starch

Liquid Glucose
The partial hydrolysis of starch slurry by acid or enzyme gives an end product, which is commonly known as Liquid Glucose (Sweetose), Corn Syrup or Glucose. Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chained molecules of polysaccharides contained in starch slurry. By adjusting the content of the ingredients, Liquid Glucose of various DE (Dextrose Equivalent)can be obtained for varied end uses.

Applications:
• A food technologist will use it to control crystallization, body appearance,sweetness, osmotic pressure and as a ' preservative in hard-boiled candies,jams and jellies.
• A baker will ferment it with yeast for raising the product. A dairyman will addit to ice cream, to improve the texture and palatability of the ice cream and enhance flavours. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweetners derived from corn syrup. This sweetener isreported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product.

Dextrose Monohydrate
Dextrose Monohydrate is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution, which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol.

Application:
Food Grade
Dextrose Monohydrate is purified and crystallized D-glucose. It contains one molecule of water of crystallization. It exists in white, odourless,crystalline granules having a bland and sweet taste.

Food Application:
Bakery Products:
DMH has several functional purposes in yeast-raised foods, such as Bread and Buns. The primary purpose is to supply fermentable carbohydrate, on which they east may grow and provide CO2 for 'raising' the product. Its presence also assists in browning of the crust to give a final product that is pleasing in appearance and aroma.

Biscuits:
DMH can partially replace sucrose in fondants and cream fillings where fine crystals are required for a smooth texture.

Alcoholic Beverages:
DMH has high fermenting ability and can be added to low calorie beer for complete fermentation of alcohol. No carbohydrate residue remains to increase the calories in the beverages.

Canned Products:
DMH is used in canned vegetables and fruits in some instances for controlling
sweetness and preserving properties.

Dextrose Anhydrous
Dextrose Anhydrous is produced by re-dissolving Dextrose Monohydrate and refining the resulting Dextrose solution. This solution is evaporated to very high solids content and Anhydrous D-Glucose is crystallizedon induced elevated temperatures. The Dextrose Anhydrous is separated by centrifugation, washed and dried.

Malto Dextrin
Malto dextrin is a moderately sweet polysaccharide used as a food additive. It is produced from corn starch and is usually found as a creamy white hygroscopic powder. Malto dextrin is easily digestible, being absorbed as rapidly as glucose. Malto dextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is a midway product between starch and glucose when hydrolyzed by enzymes,typically by Bacterial Alpha Amylase and then additional conversion to get the desired DE, which ranges between 4 and 30. Due to its non-hygroscopic nature,it increases the viscosity and prevents caking and crystallization in the frozen foods such as ice cream. It is an ideal ingredient for ready to eat products.

Application:
Food & Pharma Industry
It has been largely used in making of baby food & mix with other cereal powder to give a low calorie diet for the children. Besides, this liquid form of Malto dextrin is also used in manufacture of pharma syrups subject to passing through microbial tests.

Bulking Agents
Malto dextrin and dried glucose syrup are used as bulking agents and serve mainly as a carbohydrate component in a number of different dry mix products, including dry beverage mixes, puddings, soups, frozen desserts,frosting, cake, cookie mixes, artificially sweetened cocoas, tea, coffee, etc.

Fat Replacers
For ice cream, salad dressings, etc.

Packaging:
We ensure superior quality packaging of all our products. This ensures convenient shipment & longer shelf life. We provide packing in 25/50 kg HDPE bags with inner liner of LDPE or in drums or as per customer requirement.

Please visit www(dot)foodingredients4u(dot)com for more information.