Native starches are applied in the food, paper and corrugating, pharmaceutical and technical industries primarily for their viscosity, gel forming and gluing properties that they develop once they are cooked.

The increasing consumption of convenience and processed food is driving the food ingredients market. Texture is here the key parameter for the acceptability of food by consumers. Because of its textural properties starch is extensively used in food products for its functionality as thickener, stabiliser, binder and emulsifier.