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.