Starch is White to Creamish white powder, while it's Molecular Formula is Unspecified. White to Creamish white powder Starch is a carbohydrate consisting of glucose units containing amy-lose and amylopectin which contribute to varying starch properties. starch is insoluble in cold water, but upon heating the starch gran-ules swell and burst forming starch paste. starch sources include arrowroot, corn, potato, rice, sage, tapioca, waxy corn, and wheat. starches are modified by treatment to alter their functional proper-ties. terminology designating these starches includes acid-modified cornstarch, food starch modified, modified food starch, oxidized cornstarch, pregelatinized starch, thin-boiling starch, and wheat starch, gelatinized. see specific starch.

What is the CAS number for Starch?

The CAS number of Starch is 9005-25-8.

Product classification

9005-25-8

Product Name：Modified starch
Molecular Formula：Unspecified
Purity：99%
Molecular Weight：

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Product Details;

CasNo： 9005-25-8

Molecular Formula： Unspecified

Appearance： White to Creamish white powder

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Specification:
The specifications of Modified Corn Starch can vary depending on the specific grade and manufacturer. Here are some general specifications:

Chemical formula: Variable (modified form of corn starch)
Appearance: White to off-white powder
Purity: Typically, not less than 98% or higher (depending on the grade)
Moisture content: Generally low moisture content to ensure stability and prevent microbial growth
Gelatinization temperature: Modified Corn Starches can have different gelatinization temperatures depending on the specific modification process.

Features:

Thickening Power: Modified Corn Starch has excellent thickening properties, allowing it to increase the viscosity of food products. It forms a gel-like structure when heated, providing the desired consistency and texture.
Stability: Modified Corn Starch offers stability to food formulations by preventing ingredient separation, syneresis, or texture degradation during processing, storage, and handling.
Heat Resistance: Depending on the specific modification process, some modified corn starches exhibit enhanced heat resistance. This property allows them to withstand high temperatures encountered during food processing and cooking without losing their thickening or stabilizing properties.
Versatility: Modified Corn Starch is a versatile ingredient that can be used in a wide range of food products due to its diverse functionalities and compatibility with other ingredients.

Specifications:

Items	Specifications
Appearance	White powder
Assay	99% Min
Moisture content	1% Max
Ash	≤0.06%
Ph	5.0-6.7
Pb(mg/kg)	≤0.5%
As(mg/kg)	≤0.3%
Loss on drying	≤ 2.0% (60, 5h)
Ar(mg/kg)	≤1.0%
Health Inspection
Total Aerobic	≤1000CFU/g
Mold and Yeast	≤100CFU/g
E.coli	Non-detective
Salmonella	Non-detective

Packaging	1kg-15kg packing	2 PE bag inside + 1 foil bag outside in carton
	25kg-50kg packing	2 PE bag inside + 1 foil bag outside in drum
	Other packing	Customized packing
Drum Size	D38cm*H60cm or customized, 25 kg/ drum
Shipping	1-50kg	International Express	Fast and convenient	Door to Door
	50-500kg	Air Transportation	Fast and cheap	To Air Port
	Above 500kg	Sea Transportation	Cheap and convenient	To Port

Starch(Cas 9005-25-8) Usage

Description

Modified starch, particularly Modified Corn Starch (E1422), serves as a versatile food additive with numerous applications in the food industry. From thickening and stabilizing agents to texture modifiers and freeze-thaw stabilizers, modified starch enhances the quality, texture, and stability of various food products, contributing to their sensory appeal and consumer satisfaction.

Uses

Food Thickening and Stabilization:

Modified Corn Starch is widely used as a thickening and stabilizing agent in food products such as sauces, gravies, soups, dressings, and desserts.
It enhances viscosity, texture, and stability, improving the overall quality and mouthfeel of the products.
Texture Modification:

It acts as a texture modifier, providing smoothness, creaminess, or desired mouthfeel to dairy products, confectioneries, bakery items, and processed meats.
Film-Forming Agent:

Certain modified corn starches exhibit film-forming properties, making them suitable for applications requiring thin edible films or coatings.
These films can protect food surfaces, encapsulate flavors or active ingredients, or enhance the appearance of food products.

9005-25-8 Relevant articles

PROTEIN STERILISATION BY RADIATION AND ADDITION OF A STABILISING COMPOSITION

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, (2010/03/02)

A method of sterilising a protein, compr...

Recent advances in application of modified starches for breadmaking

Megumi Miyazaki a b, Pham Van Hung a c, Tomoko Maeda d, Naofumi Morita a

, Trends in Food Science & Technology Volume 17, Issue 11, November 2006, Pages 591-599

The modified starches could be used to substitute up to 20% for wheat flour without deterioration of bread quality. However, vital gluten is also needed to blend with the substituted modified starches to improve loaf volume of bread.

An improved enzymic method for the determination of native and modified starch

John Karkalas

International Journal of Food Science & Technology, Volume36, Issue10 October 1985 Pages 1019-1027

An improved method for the determination of starch by sequential hydrolysis with thermostable bacterial α-amylase and fungal amyloglucosidase is described. Glucose was determined colorimetrically by a glucose oxidase-peroxidase-chromogen system at pH 7. Native normal and waxy starches, and distarch phosphate, gave quantitative yields of glucose with a high degree of precision (coefficient of variation less than 1%).