Starch is a carbohydrate composed of Carbon, Hydrogen and Oxygen. Starch can be considered to be a condensation polymer of glucose, consisting of anhydro glucose units. Most starches are having a mixture of amylose and Amylopectin combinations. Each having wide ranges of Molecular size and weight. Starches of different origin have different amylose and amylopectin ratios. Different types of starches are Maize, Potato, Tapioca, Wheat, Rice & Waxy Maize. Maize, Wheat & Rice starch have much Amylose content compared with root base starches such as Potato & Tapioca.

Native Starches are not directly suitable for many application processes. So, modifying the native starches will alter specific parameters like Solubility, Solid / Viscosity Ratio, Rate of retrogradation, Gel Temperature etc. Modification of native starch properties plays major role in various applications for binding, filling, thickening, gelling, film forming, encapsulating, etc.