What Is Corn Starch?

Corn starch is the most widely produced native food starch in the world, obtained by wet milling the corn kernel. Granule size is 5–20 microns and gelatinisation temperature 62–72 °C. It does not dissolve in cold water; on heating the granules swell, gelatinise and build viscosity. On cooling it forms an opaque, cuttable gel.

How is it produced?

Corn kernels are steeped in water with sulphur dioxide for 30–40 hours, milled, and the oil (germ), fibre and protein (gluten) fractions separated; the remaining starch slurry is washed and dried. The same process also yields corn oil, corn gluten and corn fibre. Starch purity exceeds 98%.

Native and modified grades

Native corn starch carries no E number and is declared as "corn starch", giving a clean-label advantage. However, it loses viscosity in acidic conditions, long cooking and freeze-thaw. Modified grades (E1412, E1422, E1442) are used for those conditions. Special corn varieties, high-amylose and waxy (high-amylopectin), yield further functional starches.

Applications

Puddings and dairy desserts, instant soups and sauces, bakery and cake mixes, confectionery, binder in meat products, snacks and extruded products, dry mixes. Typical usage is 2–8%.

Technical properties and quality criteria

Check starch content (≥ 98%), moisture (≤ 14%), protein (≤ 0.35%), ash, pH, SO₂ residue, whiteness, viscosity profile, microbiological values and non-GMO and gluten-free statements. A non-GMO statement is expected in many markets for corn-derived products.

Sourcing from PERDIST

Native corn starch is not in PERDIST's standard catalogue, which carries modified corn starch. Sourcing for the native grade is researched on request. Write with your application, target viscosity and monthly volume and we present suitable sources with documents in a written quotation.

Frequently asked questions

Should I use native or modified corn starch?

Native starch is enough for simple cooking and short shelf life. Acidic, frozen or long-shelf-life products need modified grades.

Is corn starch gluten-free?

Corn is naturally gluten-free and the starch is purified. For a gluten-free claim, ask the supplier for a cross-contamination statement.

What is waxy corn starch?

Produced from a special corn variety that is almost entirely amylopectin; it gives a clearer, less gelling starch with better freeze-thaw stability.

This ingredient is not in the catalogue at the moment; on request we research sources and prepare a written quotation. The product name is pre-filled in the form; add your application and monthly quantity.

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