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Amylomaize and Waxy Maize Starch

Amylomaize and Waxy Maize Starch provide excipient benefits as a disintegrant and filler or binder, as well as nutrient benefits when used as a carbohydrate source.  These benefits are provided to both pharmaceutical and nutraceutical product forms.  These include swallowable tablets; hard capsules; and blends, granules, pellets premix.

These starches have a specific amylose amylopectin ratio that provides them a different behavior compared to other maize starches (digestibility, viscosity, gellation properties, etc.) while offering the same stability.
    Consistent quality (physico chemical microbial and functionality)
    Specific amylose/amylopectin ratio
    Nonionic

    Applications

    • Oral Dosage for Pharmaceuticals and/or Nutraceuticals
      • Swallowable tablet
      • Hard capsules
      • Blends, Granules, Pellets Premix

    Functional Properties

    • Excipient
      • Disintegrant, Super Disintegrant
      • Filler or Filler/Binder

    Other Properties and Benefits

    • Multicompendial

    Documents & Samples

    Cosmetics
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    Product Types

    MAIZE STARCH AMYLO N-400

    Key attributes: High amylose content, Encapsulating and film forming properties when fully cooked
    Unfortunately this product is not available for sampling
    High amylose starch, Maize starch
     

    MAIZE WAXY STARCH N-200

    Key attributes: High amylopectin starch, Improve starch paste stability
    Unfortunately this product is not available for sampling
    High amylopectin starch, Maize starch
     

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    Regulation & Compliance

    Registrations may vary depending on local regulations

    Compliance

    • European Pharmacopoeia
    • United States Pharmacopeia

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    The information available here is not intended to indicate that a specific product is available or approved for sale in a country. It is meant to provide general information about our products and facilities. Should you have any specific questions about the availability of a product in particular, please click here.
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