PT. HES Indomakmur Gemilang – Corn starch or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars. It is versatile, easily modified, and finds many uses in industry as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability. When mixed with a fluid, cornstarch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms cornstarch into a material commonly known as Oobleck while adding oil transforms cornstarch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed “cornflour slime, The corn is steeped for 30 to 48 hours, which ferments it slightly.
The germ is separated from the endosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. The starch is separated from the corn steep liquor, the cereal germ, the fibers and the corn gluten mostly in hydrocyclones and centrifuges, and then dried. (The residue from every stage is used in animal feed and to make corn oil or other applications.) This process is called wet milling. Finally, the starch may be modified for specific purposes