Starch is known to be the main component of cereal grains and roots and when it undergoes physical, chemical or enzymatic modifications, this starch has increased functionality and is given a new name called ‘modified starch’. Food materials which have modified food starch as the main ingredient are called convenience products. Native starches experience heat-treatment processes like annealing treatments and heat-moisture that lead to no damage to granular integrity and show increased visco-stability and consistency. All thanks to the advanced modified starch technology that modified starches are not limited to food industry applications only; even paper and textile industries are reaping the benefits of using modified starch.

For many years now, corn has been an integral part of starch extraction. Compared to any other plants, corn is naturally blessed with adequate capacity to effectively convert a large amount of solar energy to chemical energy. It is this energy that is stored as oil, cellulose, and most importantly starch in the corn plant and kernel. In the battle between corn and wheat, corn is hailed to be one of nature’s biggest multipliers. Do you know why? After planting for four months approximately, a single corn kernel that weighs only one-hundredth of an ounce produces around 800 kernels. On the other hand, wheat accounts for 50-fold yield per seed planted. Moreover, corn has nearly 70-75% starch present that makes it the most valuable raw material for the modified starch production process.