The starch is obtained from the endosperm of the corn kernel. Corn contains about 66% of starch, which can be separated from other ingredients by various processes such as steeping, grinding, purifying, dewatering and drying. Starch is the main source of energy stored in cereal grains. Its origin in nature is as grains that are insoluble in water and is available as industrial raw material in unlimited quantities. The development of high quality foods to contribute toward food health, well-being, convenience, practicality and pleasure is a continuous process of improvement and creativeness. Diverse uses of starch make it a very versatile product. Maize or corn starch is a typical cereal starch with distinctly low protein and ash contents. Its carbohydrate content of high purity makes it useful in several industries. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugar.
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