Other Food Additives

Product name: Corn Starch CAS No.: 9005-25-8 Application In the food processing industry, starch can be used directly as a raw material for fans, vermicelli, meat products, ice cream, etc. Corn starch is also the main raw material of dextrin, maltose and glucose. It is also used as thickener, stabilizer, filler, sugar-free pharmaceutical excipient, etc. Specification Appearance White or light yellow shadow powder Water, % ≤ 14.0 Acidity, °T ≤1.50 Ash, % ≤ 0.10 Protein, % ≤0.35 Spot, N/cm2 ≤0.4 Fat, % ≤0.10 Fineness, % ≥ 99.5 Whiteness, % ≥88.0 SO2, mg/kg ≤30.0 As, mg/kg ≤0.5 Lead, mg/kg ≤1.0 Coli group, MPN/100g ≤70 Mold, CFU/g ≤100 Packing 25kg/ bag or as per requirement. Storage Store in a cool dry place.

9005-25-8 – Names and Identifiers

Name	Starch potato
Synonyms	cpc3005 clearjel amaizow13 claro5591 Maize Starch alpha-starch Starch potato amylomaizevii Edible corn starch argobrandcornstarch aquapel(polysaccharide)
CAS	9005-25-8
EINECS	232-679-6

9005-25-8 – Physico-chemical Properties

Molecular Formula	(C6H10O5)n
Density	1.5
Melting Point	256-258℃
Appearance	White powder
Storage Condition	Room Temprature
MDL	MFCD00082026
Physical and Chemical Properties	This product is white, odorless, tasteless powder. Hygroscopic. Insoluble in cold water, ethanol and ether.
Use	Analysis on the iodine indicator used as drug excipients and food thickeners, stabilizers, fillers, etc

9005-25-8 – Risk and Safety

Risk Codes

R20/21/22 – Harmful by inhalation, in contact with skin and if swallowed.

9005-25-8 – Reference

Reference

1. Zhang Xingxing, Huang Lu, Wu bonfu, etc. Study on the processing technology of potato flour [J]. Grain and Oil food technology, 2019, 27(02):18-23. 2. Zhao Baotang, Wu Xiaoqing, Lin Juan, etc. Effects of potato starch addition on rheological and textural properties of quinoa-wheat dough [J]. Food and Fermentation Technology, 2019, 055(006):1-8,29. 3. Liu Pei Xie Jia Xuan Qin Dong et al. Analysis of antioxidant activity and anti-α-amylase activity of polyphenol content in five fruit trees in cold region [J]. Science and Technology for the food industry 2020 v.41;No.444(04):288-294. 4. Chen Jinfeng, Pu Dongyan, Yi Ping, etc. Preparation of micronized corn starch Pickering emulsion and its effect on β-carotene loading [J]. Food and Fermentation Technology, 2019, 055(003):1-8,14. 5. Sun Qian, Ma Yunxiang, Li Haiyan, Yu Liyue, Gu Lina, Zhang Shenggui. Characterization of mesoporous cross-linked cationic starch [J]. Journal of Gansu Agricultural University, 2020,55(05):219-226. 6. Fu, zon‐qiang, et al. “Effect of wheat bran fiber on the behaviors of maize starch based films.” Starch‐Stärke 72.11-12 (2020): 1900319.https://doi.org/10.1002/star.201900319 7. Du, Shengjun, et al. “Facile synthesis of ultramicroporous carbon adsorbents with ultra‐high CH4 uptake by in situ ionic activation.” AIChE Journal 66.7 (2020): e16231.https://doi.org/10.1002/aic.16231 8. Li, Meng-Na, et al.” Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B- type starch granules.” Food chemistry 272 (2019): 523-529.https://doi.org/10.1016/j.foodchem.2018.0 9. Yunxiang Ma, Haiyan Li, Shenggui Zhang, Zhipeng Wang, Yue Wang, Jinfeng Chen, Liyue Yu, 129Xe NMR: A powerful tool for studying the adsorption mechanism between mesoporous corn starch and palladium, International Journal of Biological Macromolecules, Volum 10. Zhang, Hai-long, Qing-xiao Wu, and Xiao-ming Qin. “Camellia nitidissima Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods, inhibitory kinetics and mechanisms .” Process Biochemistry 86 (2019): 11. [IF=3.978] Junying Wang et al.”Biochemical characterization and molecular mechanism of acid denaturation of a novel α-amylase from Aspergillus niger.”Biochem Eng J. 2018 Sep;137:222 12. [IF=9.381] Haiyan Li et al.”Probing the structure-antioxidant activity relationships of four cinnamic acids porous starch esters.”Carbohyd Polym. 2021 Mar;256:117428 13. [IF=6.953] Yunxiang Ma et al.”Insights into the microstructure and interconnectivity of porosity in porous starch by hyperpolarized 129Xe NMR.”Int J Biol Macromol. 2020 Nov;163:1618 14. [IF=6.953] Jiahao Li et al.”Extraction and characterization of starch from Yard-long bean (Vigna unguiculata (L.) Walp. ssp. unguiculata cv.-gr. sesquipedalis).”Int J Biol Macromol. 2021 Jun;181:1023 15. [IF=4.952] Lei Zhang et al.”Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB.”Lwt Food Sci Technol. 2021 Dec;152:112361 16. [IF=4.952] Lei Feng et al.”Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp.”Lwt Food Sci Technol. 2021 Mar;139:110576 17. [IF=4.451] Tingting Cui et al.”Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials.”J Funct Foods. 2021 Aug;83:104542 18. [IF=3.616] Feng Jia et al.”Physicochemical and functional properties of dialdehyde polysaccharides crosslinked gliadin film cooperated by citric acid.”J Cereal Sci. 2021 Nov;102:103349 19. [IF=9.381] Yunxiang Ma et al.Molecular insight into the interactions between starch and cuminaldehyde using relaxation and 2D solid-state NMR spectroscopy.Carbohyd Polym. 2022 Feb;278:118932 20. [IF=3.361] Yue Wang et al.”Insights into the gelatinization of potato starch by in situ 1H NMR.”Rsc Adv. 2022 Jan;12(6):3335-3342 21. [IF=3.216] Xiangsheng Zhang et al.”Effect of dietary carbohydrate sources on the growth glucose metabolism and insulin pathway for swimming crab, Portunus trituberculatus.”Aquacult Rep. 2021 Nov;21:100967 22. [IF=9.381] Li Liu et al.”Hierarchical-structured bacterial cellulose/potato starch tubes as potential small-diameter vascular grafts.”Carbohyd Polym. 2022 Apr;281:119034

9005-25-8 – Standard

This line was prepared from a block Lotus of the arthropod potato Soi Anum tuberosum L.

9005-25-8 – Trait

• This product is white or off-white powder.
• This product does not dissolve in water or ethanol.

9005-25-8 – Introduction

%% A white soft amorphous powder obtained from potatoes after cleaning, crushing, drying and sieving. No smell. Tasteless. It’s hygroscopic. Insoluble in cold water, ethanol and ether. It is heated with water to 55~60 ℃ and expands to become a viscous translucent gel or colloidal solution.

9005-25-8 – Differential diagnosis

1. take this product, with glycerol acetic acid test solution (General 2001), under the microscope. Starch is single grain, oval or pear-shaped, 30 ~ 100pm in diameter, occasionally more than 100Mm; Or round, 10 ~ 35Mm in size; composite particles having a composition of 2 to 4 starch grains are occasionally found. Oval or pear-shaped particles, the umbilical point of the eccentric; Round particles without center or slightly irregular umbilical point under the polarized light microscope, cross at the point of the particles.
2. take l g of this product, add 15ml of water, boil and cool to become a white translucent gel.
3. take the gel under identification (2), add 1 drop of Iodine test solution, which is blue or blue-black, and gradually fade after heating.

9005-25-8 – Exam

pH

take 5 _0g of this product, add water 25ml, magnetic stirring for 1 min, standing for 15 min, measured according to law (General rule 0631),p H value should be 5.0~8.0.

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foreign material

take this product, with glycerol and acetic acid solution (General 2001), under the microscope, there shall be no other varieties of starch granules.

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sulfur dioxide

take an appropriate amount of this product, check according to law (General rule 2331), containing sulfur dioxide shall not exceed 0. 005%.

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chlorinated substances

take 4.0g of this product, put it in a plug Erlenmeyer flask, add water 50.0M l, tamponade, shake for 5 minutes, turn to human plug centrifuge tube, centrifuge until clear, take supernatant 30. 0ML, put the iodine bottle, add glacial acetic acid lm l and potassium iodide 1. 0g, tampon, shake well, place in the dark for 30 minutes, add starch indicator liquid lm l, titrate with sodium thiosulfate titration solution (0.002mOl/L) until the blue color disappears, the results of the titration were corrected by a blank test. l per lm sodium thiosulfate titration solution (0. 002mol/L) is equivalent to 34 tons of oxidizing substances (in terms of hydrogen peroxide), consumption of sodium thiosulfate titration solution (0. 002mol/L) not more than 1.4m K0. 002%).

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loss on drying

take this product, dry at 130°C for 1 .5 hours, loss of weight should not exceed 20.0% (General rule 0831).

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ash

take this product, check according to law (General rule 2302), residue shall not pass 0 ,6%.

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Iron Salt

take this product 1. 50g, add 2M o I/L hydrochloric acid solution 15. 0ML, shake for 5 minutes, filter, take the filtrate 10. 0 M l in 50ml Nessler’s colorimetric tube, plus ammonium persulfate 50mg, diluted with water to 35m, according to the law (General rule 0807), and standard iron solution 1. 0 m l made of control liquid comparison, not deeper (0. 001).

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microbial limit

This product shall be taken and inspected according to law (General rule 1105 and general rule 1 1 0 6). The total number of aerobic bacteria per l g shall not exceed loocfu, the total number of molds and yeasts shall not exceed lOOc fu, E. Coli should not be detected.

9005-25-8 – Category

pharmaceutical excipients, diluents and adhesives.

9005-25-8 – Storage

sealed storage.

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