Starch Plants

Here through broken rice, starch is converted to liquid glucose and Malto dextrin.

1. Dry Starch
2. Liquid Glucose
3. Malto-Dextrin Powder
4. DMH

Dry Starch

Maize starch chemical formula (C6H10O5)n also known as Corn starch is a fundamental ingredient in most of the packaged food and industrial products; it is extracted from the corn kernel and has a distinctive appearance and feed. Maize starch in natural ,modified, pregeletanised and dextrinised forms provides viscosity, texture and other desired properties to all types of food & paper, products from canned chilled frozen to microwaveable goods, dry mixes and extruded snacks. Most industry in existence uses starch or its derivatives in one form or another.

Starch is a carbohydrate synthetized by plants via polymerization of glucose. It is extracted from the plants by the technological procedure of wet milling. The starch contains two types of molecules: amylose – linear fraction of glucose, and amylopectin – branched fraction of glucose. The amylose/amylopectin ratio is 1:3 in most starches. Corn starch contains about 28 % amylose and 72 % amylopectin. The diameter of starch granules varies between 5 and 22mm, the average being about 15mm , Starch granules are insoluble in cold water, but can be kept in suspension by stirring. At increased temperature, or in alkaline medium, starch granules will absorb water, swell and form a viscous dispersion which will be transformed into an irreversible gel upon quick cooling, and into a deposit upon slow cooling. Complete dissolving will occur upon cooking the paste at 100 – 160 °C. All starches have their critical temperature – gelatinization point, the temperature at which they swell quickly and their viscosities increase. The range of the temperature of gelatinization for native corn starch is 70 – 90 °C.


The properties of starch are functions of its nature, appearance (warm- or cold-soluble) and the parameters of reaction (temperature, pH Concentration, presence of other constituents, etc.).

In the products of foodstuffs industry starch functions as:

• A thickener – a gel is formed upon quick cooling,
• A binder – allows homogenous dispersion of water in foodstuffs,
• A texturizer – builds structure and mouth feel,
• A stabilizer of foodstuffs.

Starch is used in the production of:

• puddings prepared by boiling in water or milk, soups, salad dressings (in combination with modified starches), bakery products, various desserts, meat products.
• Starch is also used as a moulding agent for gum, jelly and cream products and for that purpose starch must have lower moisture content: 8-9 %.
• In the pharmacy, starch has its application in culture media and tableting.
• In the paper industry starch is used in the production of paper to improve the mechanical characteristics of paper, or as a raw material for manufacturing glue for corrugated board.
• The main characteristic of starch, the function of sizing, is applied both in the textile industry and in households.
• Starch can also be used for preparing animal feed.

Glucose Plants

Liquid glucose is clear or light yellow syrup derived from corn. Liquid glucose is regularly available in Europe, though less common in the United States and now availability & Consumption is increasing in India too.Liquid Glucose also called Corn syrup, made by using corn starch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the cornstarch to corn syrup, its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness.

The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydro lysate of mono, di, and higher saccharide, and can be made from any sources of starch; wheat, corn and potatoes are the most common sources.The syrup is used in many of the same applications, especially in the processed food industry. Liquid glucose has high viscosity and low freezing point and does not crystallize like granular sugar.

Liquid glucose low freezing point makes it ideal for use in ice cream, making the ice cream smoother and the more stable. Some candies, most notably hard candies, gum, caramel and marshmallow, are made with liquid glucose because it prevents crystallization, reduces browning of the sugars and produces a clear product.

For breads, liquid glucose provides a fermentable carbohydrate, useful, in sour dough applications. Liquid glucose is also used in soft drinks, especially diet sodas, in order to improve flavor and mouth feel and to control the level of sweetness of the drink.Liquid Glucose is used as a base to create gluconic, citric and kojic acids, which are then used in a variety of applications. In the medicine-making process, liquid glucose is useful as a sweetener for syrups and tonics.

It is also used to coat tablets for ease of swallowing and as a granulating agent. Liquid glucose can also be used as a medication for diabetic patients with a very low blood sugar level. Ingested orally or through injection, liquid glucose can raise blood sugar immediately.Liquid glucose is used in the tobacco industry to assist in the curing of and to lend flavor to tobacco. Shoe polish may have liquid glucose added to it in order to heighten the shine the polish gives to shoes and to prevent caking of the polish. In tanning, liquid glucose is used to promote flexibility of animal leathers.

Physical & Chemical Properties

1. Its high viciousness increases the thickness and flavor in tinned fruits, fruit juices and syrup.
2. With high hydroscopicity, it maintains the soft taste, improves the flavor, and extends the shelf life in soft candy, bread, cake etc.
3. With low ice-point and crystallization resistance it can improve the flavor and increase the output in beverages.
4. As a sweetener with high osmotic pressure, it can maintain the flavor and extend the shelf life in preserved fruits, glazed fruits, jams etc.
5. In torrefied foods : Bread and cake can gain some super flavor and function by adding IMO because of its hydroscopicity, low sweat taste and low ferment ability. Cakes become more crisp and soft and bread is more elastic and delicious. These products are easy to keep freshness and longer shelf life. It can decrease the crystallizability, lumping and deterioration in sweetened bean paste and the similar foods. With active reduction it is not stable in neutral or alkaline condition. Color substances may be produced by heating. When it reacts with nitrogenous compounds the brown-yellow caramel is produced, which has the special flavor. With high hygroscopicity it favourably maintains the stable moisture and soft taste in torrefied foods.
6. Liquid Glucose has the similar characteristics to High Maltose Syrup. According to the needs of consumers we can offer different products (content of maltose in liquid Glucose: 10%- 30%).