In Paper industry a large quantity of starch is consumed as a surface-sizing agent, as a binder, as a paper coating agent to increase the paper strength etc.
Corn Starch plays a vital role in food industry due to its characteristic such as viscosity & opaque paste, used for thickening sauces, gravies, pudding and pie fillings.
used in textile industry to provide stiffness & to add weight to cloths. Starch is also used in conjunction with thermosetting resins to obtain a permanent finish.
Starch is used in Pharmaceutical Industry as a dusting media for various type of coating as well as binder & amp; filler for capsules & tables.
Corn oil is used for a wide range of applications. It can be used as general cooking oil for frying, baking and deep-frying.
Corn Gluten Meal is used as poultry meal Chickens, Broiler, Laying hens etc. Pigments to produce desired colour of skin and egg yolk is another special feature of poultry feeds.
is widely used for cattle. Because of complex digestive system cattle can thrive on feeds relatively rich in fiber content and are less demanding of the quality of protein feed.
Maize germ meal is an attractive medium protein and energy ingredient for many ruminant applications and offers a suitable alternative protein source for cattle feed.
It is used as a key element in the making of jams and sweets as a substitute for sugar. In addition, glucose syrup prevents product damage without raising undue sweetness.
Liquid Glucose is an ideal additive for sweets, confectionary, biscuits, Ice creams, Jams, Jellies, preserves pastries & liquors due to its moderate sweetness & nutritive value.
In chocolate Products, the sugar mainly affects the Taste Liquid glucose adds sweetness & balances the slightly bitter taste of the cocoa.
pharmaceutical industry, it is used as a base for various liquid formulations, such as tonics, elixirs, and cough syrup, In addition, taste the sweetness of a moderate
Liquid glucose is used for pies, baked fillings Arab and foreign. In Cake Bakery and to improve the quality of baked goods in general
High maltose corn syrup as its base. In the production of hard candy high-maltose syrup is often used as an alternative to normal glucose syrup.