Corn is one of the main sources of commercially produced starch which is the most important source of carbohydrates in the human diet. Chemically, starch is a carbohydrate. It is a polymer comprising of a range of molecular sizes. The basic mononumeric unit is Danhydroglucose. The two basic types of polymers present are Amylose and amylopectins. Amylose is a linear polymer in which essentially all of the Anhydroglucose units are linked through 1, 4-a glucosidic bonds. Amylopectins have a highly branched structure. They are larger polymers than Amylose. Starch is essentially a group of carbohydrates known as Polysaccharides i.e. multiple molecules of sugar. It is a mixture of two polysaccharides, Amylose (10-20%) and Amylopectin (80-90%). In its native and modified form is used extensively in the food, pharmaceutical, textile, paper, adhesive and a host of other industries. Starch is also modified to suit the individual user requirements and hence known as chemical starches. Risistarch can also be converted into a range of starch derivatives such as Liquid Glucose,Dextrose Monohydrate,Dextrose Anhydrous, Maltodextrin, Sorbitol etc.