Maize starch has distinctly low protein and ash contents. Good binding capacity results in its use as a good filler and binder in tablets. Maize starch is most commonly used as a thickening and gelling agent for puddings sauces soups, starch is an effective binder as it allows homogenous dispersion of water in foodstuffs, and acts as a stabilizer. Maize starch in natural ,modified, pregeletanised and dextrinised forms provides viscosity, texture and other desired properties to all types of food & paper, frozen products, dry mixtures and packed snacks.

Maize starch has distinctly low protein and ash contents. Good binding capacity results in its use as a good filler and binder in tablets. Maize starch is most commonly used as a thickening and gelling agent for puddings sauces soups, starch is an effective binder as it allows homogenous dispersion of water in foodstuffs, and acts as a stabilizer. Maize starch in natural ,modified, pregeletanised and dextrinised forms provides viscosity, texture and other desired properties to all types of food & paper, frozen products, dry mixtures and packed snacks.