About the product
Lamsan Cornstarch, as the name indicates, is the starch derived from the endosperm of the corn kernel. The starch is separated and refined through the use of cyclones and various stages of centrifuging. It is commonly used in the manufacture of noodles, biscuits, marshmallows, and other processed food. Other uses of cornstarch would be as caking agent, for sizing in the paper industry and as pasting material. It can also be used in making biodegradable plastic and beer.
Physical Characteristics
Color White with a yellowish hue
Aroma Odorless
Texture Free-flowing, smooth, fine powder
Chemical Characteristics
Moisture Content 11-13% max.
Protein Content < 0.45% (Dry Basis)
Sulfur Dioxide < 50ppm (Dry Basis)
pH 5.5 to 6.5
Viscosity° 13,000 to 19,000 cps
°10% slurry, dry basis; cooked at 82°C; Brookfield viscometer using spindle #6; 10 rpm; result taken after 30 seconds.
Physical Characteristics
Color White with a yellowish hue
Aroma Odorless
Texture Free-flowing, smooth, fine powder
Chemical Characteristics
Moisture Content 11-13% max.
Protein Content < 0.45% (Dry Basis)
Sulfur Dioxide < 50ppm (Dry Basis)
pH 5.5 to 6.5
Viscosity° 13,000 to 19,000 cps
°10% slurry, dry basis; cooked at 82°C; Brookfield viscometer using spindle #6; 10 rpm; result taken after 30 seconds.
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