Industry Overview
Starch is the most abundant carbohydrate reserve in plants and occurs in leaves, flowers, fruits, seeds, stems, roots, cereals, tubers and legumes. Plants use starch as a source of carbon and energy, with starch synthesis involving glucose produced through photosynthesis. Starch is formed in chloroplasts of green leaves and in amyloplasts, which are responsible for reserve starch synthesis in cereals and tubers. These reserves are mobilized during processes such as seed germination, fruit maturation and tuber sprouting.
Major starch sources include cereals, roots, tubers, legumes and certain immature fruits such as bananas and mangos. The accumulation, size, shape, structure and composition of starch granules vary according to botanical species. Starch consists primarily of two glucose polymers: amylopectin and amylose. Amylopectin is highly branched and generally constitutes 70–85% of common starch, while amylose is essentially linear with limited branching and generally constitutes 15–30%. These structural characteristics influence the physical, chemical, thermal and functional properties of starch and determine its suitability for food and industrial applications.
Cost Estimation
| Particulars | Value |
|---|---|
| Plant Capacity | 7.2 MT/Day |
| Land & Building (1800 sq.mt.) | Rs. 1.07 Cr |
| Plant & Machinery | Rs. 87 Lac |
| Working Capital for 1 Month | Rs. 37 Lac |
| Total Capital Investment | Rs. 2.52 Cr |
| Rate of Return | 182% |
| Break Even Point | 19% |
Content Index
- INTRODUCTION
- TYPES OF STARCHES
- FUNCTION OF STARCHES:
- MAIZE STARCH
- FUNCTION OF MAIZE STARCH
- SPECIFICATION OF MAIZE STARCH
- CATIONIC STARCH
- BENEFIT OF CATIONIC STARCH IN PAPER MILL INDUSTRY:
- SPECIFICATION OF CATIONIC STARCH
- TAPIOCA STARCH
- APPLICATION OF CASSAVA STARCH:
- SPECIFICATIONS OF CASSAVA STARCH
- GENETICALLY MODIFIED STARCH
- SPRAY STARCH (SUKHSPRAY)
- PRE-GEL STARCH
- CATIONIC STARCH
- YELLOW DEXTRIN
- WHITE DEXTRIN
- OXIDISED STARCH (SUKHSIZE)
- THIN BOILING STARCH
- MODIFIED STARCH
- PHYSICAL PROPERTIES OF STARCH
- SWELLING VOLUME:-
- GELATINIZATION:
- GELATINIZATION CHARACTERISTICS OF NATIVE STARCHES
- RETROGRADARION:-
- CHEMICALLY MODIFIED STARCHES
- CROSS-LINKED STARCHES
- DERIVATISATION
- EXAMPLES FOR APPLICATIONS:
- PROPERTIES OF WET END STARCHES
- PASTING PROPERTIES
- STARCH GRANULES DURING COOKING.
- RHEOLOGY
- PHYSICOCHEMICAL PROPERTIES
- OF STARCH
- CHARACTERISTICS OF STARCH GRANULES: MORPHOLOGY, SIZE, COMPOSITION AND CRYSTALLINITY
- BIREFRINGENCE AND GLASS TRANSITION TEMPERATURE (TG)
- SWELLING CAPACITY AND SOLUBILITY OF STARCH GRANULES
- GELATINIZATION AND RETROGRADATION PROPERTIES OF STARCH
- RHEOLOGICAL AND THERMAL PROPERTIES
- STARCH MODIFICATION & FORMULATIONS
- PHYSICAL MODIFICATION OF STARCH
- PRE-GELATINIZED STARCH (PGS)
- HYDROTHERMAL MODIFICATION
- PHYSICAL MODIFICATION OF STARCH
- CHEMICAL MODIFICATION OF STARCH
- CATIONIC STARCH
- CROSS-LINKED STARCH
- ACETYLATED STARCH
- OTHER METHODS OF CHEMICAL MODIFICATION
- CHEMICAL MODIFICATIONS OF STARCH
- APPLICATIONS
- TWO TYPES:-
- STARCH APPLICATIONS IN THE FOOD INDUSTRY
- PROPERTIES OF CHEMICAL MODIFIED STARCHES DEPENDS ON
- STARCH DESTINED FOR NON-FOOD APPLICATIONS
- MEDICINAL APPLICATION
- INDUSTRIAL GRADE
- OIL WELL DRILLING STARCH
- SOME OTHER DETAILS TO BE NOTED:-
- MODIFICATION OF STARCH BY DRUM DRYING
- DRUM DRYING
- EXTRUSION COOKING:
- COMPARISON OF DRUM/DRYING AND EXTRUSION COOKING
- FORMULATION FOR MODIFIED STARCH
- FORMULATION-I FOOD GRADE
- FORMULATION-II
- TYPES OF SPECIALTY STARCHES MEETING SOME FORMULATION NEEDS
- CHEMICAL MODIFICATIONS OF STARCH PERMITTED IN FOODS FORMULATION
- FORMULATION-III
- FORMULATION-IV
- FORMULATIONS FOR DIFFERENT RECIPES
- LOW-FAT MAYONNAISE, SALAD DRESSINGS, SAUCES FORMULATION
- NO-FAT/LOW-FAT ICE CREAM FORMULATION
- BAKED LOW-FAT SNACKS
- RICE-CAKE LIKE FOODS
- FOR INSTANT PUDDINGS, DRY MIXES AND INSTANT GRAVIES
- AS THICKENING AGENTS/REPLACERS FOR PECTIN, VEGETABLE SOLIDS
- SAUCE, KETCHUP, JAMS, JELLIES
- AS DUSTING AGENT
- FOR PUFFED/EXPANDED PRODUCTS
- FOR ENCAPSULATION OF FLAVOR OILS
- BEVERAGES
- STARCHES FOR FISH, MEAT PASTES
- FORMULATION III SELECTED STARCH AS A BINDER – PHARMA GRADE
- FORMULATION OF THE CONTROL AND SAMPLE CAKES
- DIETARY FIBER ENRICHED ICE CREAM
- LOW FAT SUNDAE STYLE YOGURT:
- REDUCED FAT SUGAR COOKIE
- FIBER ENRICHED CINNAMON ROLL FILLING
- MARKET SURVEY
- MODIFIED STARCH MARKET KEY PLAYERS PERSPECTIVE:
- KEY COMPANIES
- PRODUCT INSIGHTS
- MATERIAL INSIGHTS
- FUNCTION INSIGHTS
- END-USE INSIGHTS
- REGIONAL INSIGHTS
- MODIFIED STARCH MARKET SHARE INSIGHTS
- MANUFACTURING PROCESS
- ACID-MODIFIED STARCHES
- DEXTRIN
- OXIDIZED STARCH
- COMPARATIVE VISCOSITY RANGES OF DIFFERENT TYPES OF STARCHES
- PREGELATINIZED STARCH
- STARCH DRYING ON A DRUM DRYER
- THE PROCESS OF PRE-GEL
- KNIFE HOLDER
- COMMERCIAL PRODUCTION
- INDIVIDUAL PROCESS:-
- PRODUCTION OF PREGELATINIZED STARCH FROM HIGH-AMYLOSE POTATO STARCHES
- PRODUCTION OF AN INSTANT PUDDING
- PRODUCTION OF PREGELATINIZED STARCH FROM CORN
- RAW MATERIALS:- CORN STARCH
- PROCESS
- HIGHLY FUNCTIONALIZED CORN STARCH (HS):
- PROCESS FLOW DIAGRAM
- DRUM DRIED PREGELATINIZED STARCH PRODUCTION LINE
- MAIN EQUIPMENT:
- MAIN FRAMES
- FEED ROLLS
- SAFETY GEAR
- ENCLOSURES
- FEATURES:-
- QUICK COOKING SYSTEM
- KNIFE GRINDER
- SCREW TYPE
- PULVERIZER
- FORMULA TANK
- EQUIPMENT LIST OF PREGEL OIL DRILLING MODIFIED STARCH PROCESSING MACHINE
- PROCESS OF OIL DRILLING MODIFIED STARCH PRODUCTION:
- MACHINERY SUPPLIERS
- STEAM GENERATOR
- ROTARY DRUM HEATER
- MATERIAL COLLECTING HOPPER
- DRUM DRYER
- SAKAV OVENS, DRYERS & FURNACES
- KNIFE GRINDER
- SCREW TYPE CONVEYORS
- PULVERIZER
- MIXER
- RAW MATERIAL SUPPLIERS
- MACHINERY PHOTOGRAPHS
- EQUIPMENT LIST OF PREGEL OIL DRILLING MODIFIED STARCH PROCESSING MACHINE
- DRUM DRYER
- QUICK COOKING SYSTEM
- KNIFE GRINDER
- SCREW TYPE CONVEYORS
- COLLECTION SYSTEM
- PULVERIZER
- FORMULA TANK
- MIXER
- PRODUCT PHOTOGRAPHS
- RAW MATERIAL PHOTOGRAPHS
- PLANT LAYOUT
Appendix
- 01. PLANT ECONOMICS
- 02. LAND & BUILDING
- 03. PLANT AND MACHINERY
- 04. OTHER FIXED ASSESTS
- 05. FIXED CAPITAL
- 06. RAW MATERIAL
- 07. SALARY AND WAGES
- 08. UTILITIES AND OVERHEADS
- 09. TOTAL WORKING CAPITAL
- 10. TOTAL CAPITAL INVESTMENT
- 11. COST OF PRODUCTION
- 12. TURN OVER/ANNUM
- 13. BREAK EVEN POINT
- 14. RESOURCES FOR FINANCE
- 15. INSTALMENT PAYABLE IN 5 YEARS
- 16. DEPRECIATION CHART FOR 5 YEARS
- 17. PROFIT ANALYSIS FOR 5 YEARS
- 18. PROJECTED BALANCE SHEET FOR (5 YEARS)
Frequently Asked Questions
Starch is a carbohydrate reserve that plants use to store carbon and energy. It is found in plant tissues including leaves, flowers, fruits, seeds, stems and roots, with important commercial sources including cereals, roots, tubers and legumes. Starch is also present in some immature fruits such as bananas and mangos. Its structure and properties vary between botanical species because starch granules differ in size, shape, composition and organization.
Starch mainly consists of two glucose polymers called amylose and amylopectin. Amylopectin has a highly branched molecular structure, while amylose is predominantly linear with limited branching. Common starch generally contains approximately 70–85% amylopectin and 15–30% amylose. The proportion and structural characteristics of these components influence properties such as swelling, gelatinization, viscosity, solubility and retrogradation, which are important when selecting starch for food, pharmaceutical and industrial applications.
Modified starch is starch that has been physically, chemically or otherwise processed to alter its functional properties. Modification can improve characteristics such as stability, viscosity, gelatinization behavior, swelling, solubility, resistance to processing conditions and performance in specific formulations. Common approaches discussed in starch processing include pre-gelatinization, hydrothermal treatment, cross-linking, acetylation and other chemical modifications. Modified starches can therefore be developed for particular food, pharmaceutical and industrial applications.
Pre-gelatinized starch is starch that has been processed so that it can develop useful thickening and hydration properties with reduced cooking requirements. Processing methods can include drum drying and other controlled thermal treatments. Pre-gelatinized starch is used where convenient dispersion, quick cooking or instant functionality is required. Applications can include instant foods, dry mixes, gravies and other formulations in which the starch needs to provide functional performance without the processing conditions normally required for native starch.
Modified starches are used across food, pharmaceutical and non-food industrial applications. Food applications can include sauces, dressings, ice cream, snacks, puddings, dry mixes, beverages and bakery products, where starch can function as a thickener, binder, stabilizer or formulation aid. Non-food uses include paper-related applications and industrial processes such as oil well drilling. The appropriate starch type depends on the required physical, chemical, thermal and rheological characteristics of the final formulation.
Starch functionality is affected by botanical source, granule morphology, amylose-to-amylopectin composition and the processing or modification method used. Important properties include swelling capacity, solubility, gelatinization, retrogradation, pasting behavior, rheology and thermal characteristics. Physical and chemical modifications can further change these properties. Understanding these factors helps processors select suitable starches for specific formulations and determine appropriate processing conditions for food, pharmaceutical and industrial applications.
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