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CORN GLUTEN MEAL
Corn Gluten Meal is prepared by re-centrifugation, filtering and drying of gluten slurry obtained in starch gluten separation in the mill.
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Corn Fibre
The skin of the maize grain is corn fiber. It is expelled in wet condition during the process of steeping after separating fat, oil, protein, etc from the grain. Wet Bran or wet fiber is used as a cattle feed as it has some residual properties of Corn Oil Cakes.
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Oil Cake
After expelling oil from dry maize germs, the residue is Corn Oil cake. As it has a substantial amount of fat & protein, it is used as a major ingredient in the cattle feed industry.
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Dextrose Anhydrous
Maize Products brings you India’s first injectable grade of Anhydrous Dextrose IP/BP/USP for the manufacture of intravenous solutions.
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Starch IP/BP
Maize Starch (IP/BP) is specially manufactured for the pharmaceutical Industry. The major use of starch in pharmaceutical formulation is as a binder & filler for tablets and capsules, coating and dusting media for various type of coating.
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Sorbitol
As a hexahydric alcohol, Sorbitol is a member of the polyhydric alcohol family, the lowest of which are ethylene glycol and glycerol.
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Corn STEEP LIQUOR
Corn Steep Liquor or CSL is a by-product of the wet milling of corn. It contains much of corn’s soluble protein, carbohydrates & minerals.
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High Maltose Corn Syrup
High Maltose Syrup (Maize-O-Sweet) is manufactured by dual enzymatic conversion of starch under controlled conditions. In this process, starch slurry is subjected to liquefaction and dextrinisation in the presence of an enzyme.
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Corn Oil
On crushing of maize, crude corn oil is obtained. After properly being refined it is suitable for human consumption.
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Liquid Glucose
Liquid Glucose, Corn Syrup or Glucose Syrup are synonyms and are usually manufactured by subjecting starch to high temperature in the presence of acid.
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Special Maize Starch
Starch plays a leading role in determining the texture of many foods, which is vital to both the consumer and the food manufacturer, as a major factor that governs the acceptability and palatability of most food products.
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Dextrose Monohydrate
Dextrose is commercially prepared by hydrolysis of starch, employing acid or the modern method of enzymatic hydrolysis.
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Sayatex
SAYATEX is an oxidized starch derived from maize or tapioca starches. It is granular white in color and has moisture content of 12 to 14%.
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Maproton
Cationic starches represent a unique class of high performance starch derivatives which have gained commercial acceptance because of their affinity towards negatively charged substrate such as cellulose, aqueous suspensions of minerals and slimes and biologically active macromolecules.
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Special Fabrilose O/S
During the process of weaving, the warp threads are subjected to friction and tension. The flight of the crossing weft shuttle, the beating of the sley and the passing of the reeds cause friction.
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Special Fabrilose
It is a high penetrating thin boiling starch. Special Fabrilose is manufactured for specific application based industries viz. Gypsum board & high speed automatic yarn sizing machines. Thus the name- Special Fabrilose.
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Native Maize Starch
Native Maize Starch is a cereal starch, which has a low ash and protein content. It does not thin down during the process of sizing, whereas tapioca starch breaks down substantially on cooking.
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Fabrilose
FABRILOSE is a modified, thin, boiling starch. It has low and uniform viscosity, which does not change much with temperature unlike native starches, which show wide variation in viscosity.
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Dextrins
Dextrin’s are normally prepared by roasting starch in the presence of acid which materially changes the character and properties of starch.
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Sayafied
Esterfied Starch plays an important role in the manufacture of gypsum wallboard, protecting the gypsum crystals that form the bond between the gypsum core and the paper.
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