Sub-Product

Pure starch is a white, tasteless and odorless Powder that is insoluble in cold Water or Alcohol. It consists of two types of Molecules: the linear and helical Amylose and the branched Amylopectin. Depending on the Plant, Starch generally contains 20 to 25% Amylose and 75 to 80% Amylopectin by weight.

The Starch Industry extracts and refines Starches from Seeds, Roots and Tubers, by Wet Grinding, Washing, Sieving and Drying. Today, the main commercial refined Starches are Cornstarch, Tapioca, Arrowroot, and Wheat, Rice, and Potato Starches. To a lesser extent, sources of refined starch are Sweet Potato, Sago and Mung Bean. To this day, Starch is extracted from more than 50 types of Plants.