Hydrolyzed corn starch is a product of natural origin obtained from corn, Zea Mais L. the annual plant that belongs to the Poaceae family.

Cornstarch is obtained by grinding corn or maize usually of its central part or kernel, unlike cornmeal where the whole panicle is ground and is commonly used in food and cosmetics.

In cosmetics Is used in hydrolyzed form as:

Binder agent. Ingredient that is used in cosmetic, food and pharmaceutical products as an anti-caking agent with the function of making the product in which it is incorporated silky, compact and homogenous. The binder, either natural such as mucilage, gums and starches or chemical, may be in the form of a powder or liquid.

Humectant. Hygroscopic compound used to minimise water loss in the skin and to prevent it from drying out by facilitating faster and greater absorption of water into the stratum corneum of the epidermis.  The epidermis is the most superficial of the three layers that make up human skin (epidermis, dermis and hypodermis) and is the layer that maintains hydration in all three layers. In turn, the epidermis is composed of five layers: horny, the most superficial, granular, spinous, shiny, and basal. Humectants have the ability to retain the water they attract from the air in the stratum corneum and have the function of moisturising the skin. They are best used before emollients, which are oil-based.

Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

Viscosity control agent. It controls and adapts, Increasing or decreasing, viscosity to the required level for optimal chemical and physical stability of the product and dosage in gels, suspensions, emulsions, solutions. 

Food characteristics

It depends a lot on the percentages of amylose and amylopectin, generally not declared by the producers, two components with different characteristics.Amylose allows better cooking of foods.Amylopectin, which has a very high glycemic value and low nutritional value, can lead to weight gain.

• Thickener for biscuits, creams, puddings, béchamel sauce etc.
• It makes the fried crispy
• Gluten-free

Pregelatinized cornstarch. It's a modified cornstarch. Modified starches are substances modified with physical or chemical properties to improve the conditions of the starch when it is processed. With these modifications, corn starch will be better able to withstand cooking, cold, sterilization. It can be a GMO (Genetically modified organism).

Farmaceuticals

Specifically, in medicinal tablets, cornstarch has the function of facilitating the disintegration. 

Contents of carotenoids in maize or maize (1):

• Neoxanthine and violetxanthin: 9%
• Lutein: 60%
• Zeaxanthin: 25%
• Criptoxanthin: 5%
• Lycopene: 0%
• Alpha carotene: 0
• Beta carotene: 0

References_________________________________________________________________________

(1) Sommerburg O, Keunen JE, Bird AC, van Kuijk FJ. Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes. Br J Ophthalmol. 1998 Aug;82(8):907-10. doi: 10.1136/bjo.82.8.907.

Abstract. Background: It has been suggested that eating green leafy vegetables, which are rich in lutein and zeaxanthin, may decrease the risk for age related macular degeneration. The goal of this study was to analyse various fruits and vegetables to establish which ones contain lutein and/or zeaxanthin and can serve as possible dietary supplements for these carotenoids....Conclusions: Most of the dark green leafy vegetables, previously recommended for a higher intake of lutein and zeaxanthin, have 15-47% of lutein, but a very low content (0-3%) of zeaxanthin. Our study shows that fruits and vegetables of various colours can be consumed to increase dietary intake of lutein and zeaxanthin.