Corn Starch Food Grade for Thickening Applications from Malaysia Worldwide

Corn Starch, also known as Maize Starch, is a natural carbohydrate polymer separated mainly from the endosperm of corn kernels during wet milling. It consists principally of the glucose polymers amylose and amylopectin and is supplied as a fine white powder. Codex classifies native starch as a naturally occurring granular glucose polymer separated from plant materials such as corn.

Native corn starch develops viscosity when its granules are dispersed in water and heated. As temperature increases, the granules absorb water, swell and undergo gelatinization, creating a thicker continuous phase. This functionality makes corn starch valuable in sauces, soups, gravies, puddings, fillings and many processed-food formulations where controlled texture and consistency are required.

Palm Oil Fruit - Mars Oleochemicals Malaysia

Corn Starch Food Grade for Thickening, Bakery, Sauces, Confectionery and Industrial Applications from Malaysia Worldwide.

Beyond food processing, corn starch is used in paper manufacturing, corrugated board, textile sizing, adhesive systems, pharmaceuticals, cosmetics and personal-care formulations. In cosmetics, Zea Mays Starch can function as an absorbent, anticaking ingredient and viscosity regulator. Mars also publishes paper, textile, adhesive and pharmaceutical applications for its maize-starch product.

Mars Oleochemicals supplies Corn Starch for food and industrial applications and currently publishes a specification including 98% minimum starch content, 12.5% maximum moisture and white-powder appearance. Commercial buyers should review the current TDS, SDS, COA, microbiological parameters, origin documents and applicable food-safety certifications before approving a shipment.

Natural maize-derived starch
Fine white powder
Neutral flavour and odour
Excellent thickening functionality
Develops useful viscosity during cooking
Effective binding capability
Supports smooth food texture
Useful as a bulking ingredient
Works in numerous food-processing systems
Applicable to paper and textile manufacturing
Useful in adhesive formulations
Suitable for personal-care and pharmaceutical applications
Renewable carbohydrate raw material
Available with defined analytical specifications

Helps achieve consistent product viscosity
Improves sauce and soup body
Provides economical thickening performance
Supports binding in processed foods
Helps control texture in bakery formulations
Can improve coating crispness in fried-food applications
Useful for confectionery and dessert systems
Provides bulk without strong flavour
Supports textile yarn sizing
Improves paper and board processing
Can serve as an adhesive raw material
Available in commercial bag and bulk formats
Supports specification-based procurement
Suitable for international industrial supply

Food Applications

Sauces
Soups
Bakery products
Cakes
Biscuits and cookies
Confectionery
Dessert fillings
Instant foods
Snack products
Coatings for fried foods
Noodles and vermicelli
Dairy-based products
Corn syrup production
Glucose and starch-derivative manufacturing

Industrial Applications

Paper manufacturing
Paper coating
Corrugated board
Textile sizing
Textile finishing
Adhesive manufacturing
Pharmaceutical formulations
Tablet excipients using suitable grades
Cosmetic powders
Personal-care products
Anti-caking applications
Biodegradable packaging materials
Binder systems
Industrial thickening formulations

1. What is Corn Starch? Corn Starch, also called Maize Starch, is a native carbohydrate polymer extracted primarily from the endosperm of maize kernels through wet milling. It is supplied as a fine white powder.

2. What is the correct chemical formula for Corn Starch? The general repeating formula for starch is (C6H10O5)n. Because starch contains high-molecular-weight amylose and amylopectin polymers of varying chain lengths, it does not have one fixed molecular weight.

3. What are the CAS and EC numbers for Corn Starch? Starch commonly uses CAS number 9005-25-8 and EC or EINECS number 232-679-6.

4. What is the HS code for Corn Starch? The international six-digit HS subheading for maize starch is 1108.12. Longer national tariff codes, including 1108.12.0000, should be confirmed with the relevant customs authority.

5. What is the cosmetic INCI name for Corn Starch? The recognised cosmetic INCI name for corn starch is Zea Mays Starch. In cosmetic formulations it can function as an absorbent, anticaking agent, skin protectant and viscosity-control ingredient.

6. What is Corn Starch used for in food? Corn Starch is commonly used to thicken sauces, soups and gravies and to provide texture, viscosity, binding and bulk in bakery products, confectionery, snacks, desserts and processed foods.

7. How does Corn Starch thicken food? When corn starch is heated with sufficient water, its starch granules absorb water, swell and gelatinize. This increases viscosity and creates the thickened texture used in sauces, soups and fillings.

8. Is Corn Starch the same as Corn Flour? The terminology depends on the market. Maize Starch is the most precise international term. In some countries corn flour means corn starch, while in others it means finely milled whole corn.

9. What industrial applications use Corn Starch? Corn Starch is used in paper and corrugated board, textile sizing, adhesives, pharmaceuticals, personal care, biodegradable materials and other industrial formulations requiring binding, viscosity or absorbency.

10. Where can buyers source Corn Starch from Malaysia? International buyers can contact Mars Oleochemicals Sdn. Bhd. for Corn Starch specifications, packing options, quality documentation, current certifications, availability and export quotations.