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Starch: Basic Need in Food, Chemicals & Industries

Wednesday, December 3, 2014

A complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textile. Plants produce starch and use it to store carbohydrates for energy. Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. It is the most common carbohydrate in human diets and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice, and cassava.  It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Starch is processed to produce many of the sugars in processed foods. The basic chemical of the starch molecule is (C6H10O5) n. Starch is manufactured in the green leaves of plants from excess glucose produced during photosynthesis and serves the plant as a reserve food supply. Other important fields of starch application are textiles, cosmetic and pharmaceutical uses. The most important by product from wheat starch manufacture is gluten which is used in preparing diabetic foods, for feeding cattle, thickening agent in textile printing and so on.

Starch Derivatives are produced by the chemical reaction of hydroxyl groups of raw starches with various functional groups for the purpose of obviating various defects of the raw starches. Starch Derivatives include various types of products that have such unique characteristics as stability in fluid paste, gelatinization property, excellent fluid viscosity, chemical resisting, and electrical property. Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture. Most commercial starch is made from corn, although wheat, tapioca, and potato starch are also used. Commercial starch is obtained by crushing or grinding starch-containing tubers or seeds and then mixing the pulp with water.

Non-food applications of starches are – adhesives, metal industry, explosive industry, cosmetic and pharmaceutical industry, paper industry, mining industry, construction industries.


Starch production in India is highly fragmented, with a variety of manufacturers with small to large capacities offering different sources, grades and derivatives of starch. A large part of the demand for starches arises from the paper, textile, construction and pharmaceutical industries. 1.56 million tons starch and derivatives were manufactured by about 30 producers in India . The Global starch market is likely to get respite from deceleration in its market growth, with growth poised to receive a new lease of life in the next few years. With Indian catering industry the largest buyer in 2012. Of Rs80.8 billion market sales in 2012, almost Rs66.8 billion generated by 41,200 local companies. Industry turnover set to increase at 16% CAGR over 2013-2018 to Rs160 billion at end of forecast period. The market of starch derivatives in the Asia-Pacific region is growing because of the two major emerging economies of China and India. Cassava in India is used mainly in the human consumption, industrial and animal feed sectors. In India nearly 60% of cassava is used industrially in the production of sago, starch and dry chips.



The complete technology book on starch and derivatives describes the detailed information on subject. The major contents of  this book are - Structure and Chemical Properties of Starch, The Swelling And Gelatinisation of Starch, The Role of the Minor Constituents of Starch, The Retrogradation of Starch, Starch and the Hydrogen Bond, The Reaction of Starch with Iodine, Root Starches,  Cereal Starches, The Oxidation of Starch, Glucose and Maltose, Dextrin and British Gums, Adhesives from Starch and Dextrin, The Foodstuff Industry,  The Paper Industry, The Textile Industry,  Miscellaneous Uses of Starches and Dextrins, Preparation of Enzymes used in the Starch Industry, Analysis of Starch and its Derivatives, List of Material Suppliers.etc.

In order to get “The Complete Technology Book on Starch and Derivatives” please visit –

Source: NPCS Team

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