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Starch and starch derivatives are used in the form of binding agents, fat replacers, sizing agents, stabilizers, and thickeners in a variety of culinary as well as non-food applications. In addition to that, starch derivatives are utilized as an efficient base for fermentation for the large-scale synthesis of biotechnological items such as hormones, vitamins, antibiotics, and organic acids. Although the food sector is expected to be the main consumer of starch and its derivatives, it is also finding its way into a variety of other uses, including medicines, cosmetics, paper, and construction materials. This factor is likely to work in favor of the global industrial starch market in the years to come.