Dent corn starch

Chem. Descrip. Hydroxyethylated dent corn starch CAS 9005-25-8 EINECS/ELINCS 232-679-6 Uses Viscositier, penetrant, tilm-tormer tor papermaking size press and paper coatings, adhesives, textile warp sizing Features Improves printing and surt. str. of paper Ethyfex 2015 [Tate Lyle N. Am.]... 

Chem. Descrip. Vise, modified dent corn starch CAS 9005-25-8 EINECS/ELINCS 232-679-6 Uses Binder in paper coatings, adhesives... 

Polydispersity index Regular dent corn starch 68 (7)... 

Subsequently, combinations of dent corn and tapioca starches or dent com starch and locust bean gum were used by salad dressing manufacturers.4... 

Bio-sorb double-dressed, white maize starch Fluidamid R444P Keoflo ADP Meritena modified starch dusting powder Pure-Dent B851 starch-derivative dusting powder sterilizable corn starch. 

Dent corn—This is the most common variety. It accounts for about 95% of all the corn grown in the United States. Each kernel of dent corn has a small dent on top, caused by the hard and soft starch in the kernel shrinking unequally in drying. Dent corn may be yellow, white, or red. Most of the corn grown commercially is yellow, although white corn is preferred for the manufacture of cereals. Most of the dent corn is fed to livestock, although some of it is sold to manufacturers who make many food and industrial products from it... 

Corn wet-milling Industrial process in which yellow dent corns are steeped in a solution containing sulfur dioxide and naturally occurring Lactobacillus and then wet-milled in order to release the starch granules and protein or gluten, which are separated due to their differences in density. The process yields prime starch, gluten, germ, pericarp, and solids of the steep liquor. 

The pericarp or hull of the corn kernel is a thin outer covering made up of two layers. Removal of this part of the corn kernel results in corn bran. The endosperm, which comprises up to 82% of the kernel s dry weight, is the source of energy for the germinating seed. In all field corn, the endosperm is comprised of two types of starch vitreous and floury. The proportion of these starches is controlled genetically. The floury endosperm is the softer starch, and as the kernel matures, this type of starch dries down to create the dent in the top of the kernel. The major chemical component of the maize... 

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