We use technology to change corn and create a better life with corn.

Corn starch, also known as maize starch or corn flour, is commonly referred to as six-grain powder. It is a white powder with a slight yellow tint. It is made by soaking corn and then processing it through crushing, sieving, sedimentation, drying, and grinding. Ordinary products contain small amounts of fat and protein and have strong moisture absorption.

Uses of corn starch

Food processing
Corn starch can be directly used as a raw material in products such as vermicelli, noodles, instant noodles, ham sausages, meat products, and ice cream, with stable demand.

Starch syrup
Starch syrup is the largest category of deep-processed products derived from corn starch. There are many types of starch syrup with high added value, mainly including glucose, maltose, maltose syrup, fructose, etc., with maltose syrup, high maltose syrup, and glucose being the main varieties that account for over 80% of starch syrup. Starch syrup can be directly used as food additives and also serves as raw materials for downstream products such as glucose, maltose, and fructose which can be directly used in food; after hydrogenation treatment they yield sorbitol, maltitol and mannitol collectively known as polyols which are applied in the food industry, cosmetics industry and agriculture.

Paper industry
In fine chemicals for papermaking, starch and its derivatives are important chemical additives. Starch has abundant resources, low cost, stable supply and ease of use along with advantages like chemical modification and biodegradability.

Production of lysine and monosodium glutamate
Lysine is an essential amino acid that cannot be synthesized in the animal body and must be obtained from external sources; its deficiency affects the absorption of other amino acids. Monosodium glutamate (MSG) is a flavor enhancer widely used in the food industry and cooking seasoning.

Production of modified starch
Modified starch refers to natural starch whose properties have been altered using physical methods or chemical processes to meet application needs across various industries. The usage amount and range of modified starch are very broad; currently China has produced over 70 varieties including pregelatinized starches, acidified starches, oxidized starches, etherified starches, esterified starches and cross-linked starches applied in textiles, papermaking food production petroleum construction agricultural feed daily chemicals etc.
The application of modified starch in the food industry can enhance the toughness and viscosity of foods improve their texture extend shelf life; due to increased transparency achieved through modification it can also improve the appearance of foods enhancing their glossiness. Therefore modified starch can be added during production processes for convenience foods meat products seasonings yogurt jelly candy crispy snacks red bean paste fillings leisure foods etc., to improve product quality.

Other uses
When mixed with water or milk corn starch has a unique appearance and texture often used as an anti-caking agent when blended with powdered sugar.
Corn starch is commonly used as a gelling agent for foods like pudding. Most ready-made pudding mixes available on the market contain corn starch. Using a double boiler simple corn flour pudding can easily be made using ingredients like milk sugar corn flour flavoring agents etc.
Corn starch is also used as a thickening agent in Chinese cuisine and French cuisine. The 'thickening' (also known as sauce thickening) in Chinese dishes is generally made from corn starch mixed with water.

Characteristics of corn starch

Sustainability
'Corn Starch' is a natural renewable resource derived from maize which gives it significant advantages regarding sustainability.

'Good processing performance'
'22': 'Viscosity & Fluidity'

'24': 'Thermal stability & pH stability'
它常被用作增稠剂、稳定剂和成型剂，广泛应用于制作糕点、面条、糖果和酱料等多种食品中。玉米淀粉能够提供理想的粘度和流动性，使得食品在加工和储存过程中保持良好的质构和口感。

热稳定性和酸碱稳定性
玉米淀粉具有良好的热稳定性和酸碱稳定性，这使得它在各种烹饪条件下都能保持其功能特性。